WORKSHOPS/EVENTS
日本語でも英語でもやってます。
お問い合わせを。
MISO MAKING
(Many miso variations)
お味噌を作るだけのワークショップ
お味噌の種類はご相談に応じます
Beans, grains and salt... plus time to mature. Miso making is very, very simple, and can be done successfully by anyone following general guidlines. Learn to make this traditional, versitile, health-giving and super tasty food. Get a skill that lasts a lifetime.
2 - 3 hours.
No scheduled dates now.
Pls ask.
MISO COOKING & EATING
味噌料理を作って食べるワークショップ
和風、洋風、酒のつまみ…ナンデモアリ
What to do with miso? More! is the answer. Demystify the soup, then go far beyond. Lots of nibbling to experience different flavor combinations. Watch miso food made in a matter of minutes. Be inspired and empowered!
2-3 hours.
No scheduled dates now.
Pls ask.
BEYOND SRIRACHA
Spicy Miso Workshop
唐辛子味噌のワークショップ
Doubanjiang (China), gochujang (Korea), kanzuri and yuzu kosho (Japan). These lovely spicy condiments from East Asia make the dinner table exciting. Learn how they are made, and how you can start tweaking to make them your own. Homemade is always the best!
No scheduled dates now.
Pls ask.
KOJI GROWING
Rice Koji Workshop
米糀の育て方ワークショップ
これを覚えればお味噌も甘酒もつくり放題
Growing fluffy, beautiful koji on rice can be done relatively easily at in the home kitchen, with very little specialized equipment.
Learn how to prepare rice to make the best substrate for koji, temperature and moisture control. See, touch and feel what is right.
Bring a notebook. This is an information dense day.
One full day.
No scheduled dates now.
Pls ask.
KOJI GROWING 2
Non-Rice Koji Workshop
豆麹、麦麹など米以外の麹の育て方
For people who already know how to grow koji on rice.
Traditional substrates for koji beyond rice include barley, wheat, buckwheat, soybeans. Modern chefs worldwide are experimenting to include other grains, meat and fish. The possibilities are endless. You too, can explore with confidence!
Bring a notebook. This is an information dense day.
One full day.
No scheduled dates now.
Pls ask.
