- Instructor:Mayumi Katsura
- Date:2011.3.27.(Sun)
- Time:11:00〜13:00
- Charge:2,000 yen
Seasonings such as miso, soy sauce, mirin and sake, are deeply linked to our everyday dietary life and are made with the help of "kouji". Kouji is a type of yeast mold that grows on rice. This bacteria that comes from the very bottom of our ecosystem brings a richness to our diet.
This workshop will provide an opportunity to grow kouji, a bacteria that is often taken for granted. We will also share with participants basic knowledge on topics such as "What is kouji?" and "How does it work?" and also give a brief tutorial on how to make homemade seasonings with kouji. By attending this workshop and discovering the benefits of kouji, your enjoyment of homemade foods and handmade goods may be enhanced.
※ The preparation for and making of kouji actually takes 4 or 5 days. Even though the time in this workshop is limited, participants will have the opportunity to gain hands-on experience. How to keep kouji in good condition afterwards will also be covered. Participants will take their own kouji home from the workshop, and continue to grow it themselves.
Mayumi Katsura :
Born in 1973. Currently lives in Kameoka, Kyoto prefecture with her husband, 6-year-old son, 3-year-old daughter and their cat. When all the family members had colds and stomach flu at the same time, it turned out that amazake (sweet sake) was very helpful. After that experience, she started to grow kouji, and while enjoying doing this found that it had made a big impression on her. Since then, she has been enjoying looking after kouji as well as her own kids. Her husband runs a bookstore called "NOT PILLAR BOOKS" at Social Kitchen.
■ Limit : 8 participants.
■ What to bring : apron, plastic-bottle(500ml)
■ How to apply : Email to qotiruya(at)gmail.com, including your name(s), contact detail(s) by March 25th (due to the preparation for the materials)
■ Conceived and organized by Mayumi Katsura.
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