Archive Course
Japanese Fermentation Basics
After COVID-19, you may hear a lot about “immune strength” “intestinal environment”, and also “fermentation”. Japan has a long history with fermented foods which are proven to contribute to Japanese longevity. With this course, you will learn the basics of fermentation, and the reason why there are a lot of fermented foods in Japan. Then you will deep into 2 major Japanese fermented condiments; Soy sauce (SHOYU) and MISO. What are they made from, What kinds are available, How are they made? How are they utilized in daily diet etc. Via taking this course, you will be able to enjoy Japanese cuisine more!
＜Contents＞
- What is “Fermentation”?
- Why does Japan have many fermented foods?
- What is “KOJI”?
- What is “Soy sauce (SHOYU)”?
- What is “MISO”?
- How to utilize Japanese fermented foods?
＜Duration＞
1hour
＜Repeat Viewing＞
2 weeks after application
＜Price＞
000yen
Face-to-Face Course
AMAZAKE making workshop
Have you ever heard of or drank AMAZAKE? There are two types of AMAZAKE in Japan; SAKE KASU (Lee) AMAZAKE, and KOJI AMAZAKE. KOJI AMAZAKE is made from only KOJI and water; no sugar and no alcohol. KOJI AMAZAKE is called as “Drinkable intravenous drip” and “Drinkable beauty essence”. Can you imagine why just with KOJI and water?
Via taking this course, you will be able to make AMAZAKE by yourself at home easily and enjoy in daily diets, so you will keep your health and beauty for long time!
＜Contents＞
- What is AMAZAKE?
- What is KOJI?
- Effect & Efficacy of AMAZAKE
- How to make AMAZAKE; easiest way in Japan
- How to utilize AMAZAKE in daily diet
- Tasting several dishes made with AMAZAKE
＜Duration＞
2hours
＜Things to bring the workshop day＞
Apron, Hand towel, Writing implement,
＜Take out foods＞
KOJI xxg
＜Price＞
000yen
MISO making workshop
Do you have MISO in your refrigerator? What kinds of MISO dishes have you eaten?
MISO is the very basic fermented foods in Japan more than hundreds of years, and contribute a lot to rich Japanese cuisine and also health. In Japan there is a word “TEMAE MISO (Hand Front MISO)” which means the MISO we make by ourselves and are proud of.
Via taking this course, you will be able to make MISO by yourself at home easily and enjoy in daily diets!
＜Contents＞
- What is MISO?
- History of MISO
- Effect & Efficacy of MISO
- How to make MISO; easiest way in Japan
- How to utilize MISO in daily diet
- Tasting several dishes made with MISO
＜Duration＞
2hours
＜Things to bring the workshop day＞
Apron, Hand towel, Writing implement,
＜Take out foods＞
Hand made MISO xxg
＜Price＞
000yen
Soy Sauce (SHOYU) making workshop
SHOYU is called as magical condiment with 5 tastes ; sweetness, saltiness, sourness, bitterness, and UMAMI. Consumptions of SHOYU is increasing globally as many people start to use SHOYU in the world. However it is pretty difficult to make SHOYU by yourselves, as KOJI for SHOYU making is hardly available at stores even in Japan.
Via taking this course, you will be able to make SHOYU by yourself at home easily and enjoy in daily diets!
＜Contents＞
- What is SHOYU?
- History of SHOYU
- Effect & Efficacy of SHOYU
- How to make SHOYU; easiest way in Japan
- How to utilize SHOYU in daily diet
- Tasting several dishes made with SHOYU
＜Duration＞
2hours
＜Things to bring the workshop day＞
Apron, Hand towel, Writing implement,
＜Take out foods＞
Hand made SHOYU xxg
＜Price＞
000yen
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