常滑焼の甕(かめ)で味噌を仕込む会/Miso making in Tokoname crock (November 26 Sun)
November 5, 2017
Make your own Miso&Donabe cooking Sunday lunch workshop
December 23, 2016
December 5, 2017
Homebrew - Koji&Doburoku (Raw cloudy Sake) class (糀と濁酒の会) in Amsterdam
July 31, 2017
Pre-booking has secretly started on this exclusive workshop making Koji and Doburoku (raw cloudy Sake) making class.
Details only shared with on-going students. Send an email if you are a new comer.
The workshop is suitable for these level of people:
- microbe enthusiasts - for those who want to learn about Koji and Japanese fermented food produced from it - for those who want to master how to make Koji from scratch till the end - for those who are interested in making Miso, Mirin, Shoyu, vigenar, etc - for those who want to introduce fermentation into your everyday life
In the practical part you will master: - Prep of rice - Steaming - Mixing in Koji-kin - Transformation from rice into Koji at 24 hours mark - Cultivating Koji-kin by giving some hands - "De-Koji" at aroud 48 hours mark. Finishing Koji making and how to store it
As you might know Koji making takes 48 hours. So this is a condensed workshop that you learn the whole process of 3 days in one day. I'll guide you through every step so you can do it at home if you wanted to. You wouldn't need a professional facility for this.
In the theoretical part, you will learn: - Culture and history of Koji - How enzymes in Koji contribute to the fermentation - Technique to aim professional Koji making at home - Japanese Washoku food culture about Miso, Shoyu, Mirin, Sake, vinegar as well as Amazake and Shio-koji etc. - How Koji contributes to human health - How Japanese natural Sake brewery make their own Sake
At the end of lecture (or during), you can sample taste many kinds of Koji-derived dishes.
In the next half of workshop you will learn how to make raw cloudy Sake. The details to follow.