Fermentation and preserving Japanese-style masterclass

Sunday 19 May 2019, 10:30am–5:00pm 

The most comprehensive overview of Japanese fermentation and preservation rarely offered elsewhere, this class is ideal for those with a reasonable amount of prior experience in fermentation and food preservation. A series of demos, tastings and hands-on lessons will introduce you to the great tsukemono (pickling) tradition of Japan, which includes both fermented and non-fermented methods, and semi-drying techniques that can be applied to vegetables, fruit and tofu for preserving surplus food as well as great textural and flavour effects in your cooking. Explore the wonderland of koji fermentation, the basis for soy sauce, miso, sake and mirin making, as well as nuka (fermented rice-bran) and other fermentation techniques that will transform a range of ingredients from vegetables and tofu to seafood and meats in astounding ways... and with great health benefits. See how easy it is to make your own supply of miso to last for months, and how you can use different fermentation techniques to turn the humble tofu into a tasty canapé item. Lunch provided during class. Bring your own containers to take home the food you prepare during the class. 

 

Some of the recipes featured:

Home-made MISO, FERMENTED TSUKEMONO pickles (several techniques), SHOYU TSUKEMONO pickles, fermented TOFU ‘CHEESE’, FERMENTED MARINADES for meat and seafood, SEMI-DRYING and FREEZE-DRYING TECHNIQUES for vegetables, fruits and tofu, NUKADOKO (fermented rice-bran pickling bed) and NUKAZUKE (vegetable pickles fermented in nukadoko), DOBUROKU (cloudy 'farmer's' sake), AMAZAKE (koji-fermented sweet rice syrup), SAKEKASU (sake-brewing 'residues') for umami-packed meat and seafood marinades, advanced SEAFOOD FERMENTATION techniques. Please note that the recipes and techniques listed here may be subject to change without notice. Most recipes introduced in this class are suitable for vegetarians. 

 

IMPORTANT NOTICE: If you are very susceptible to, or already suffering from, yeast infections, please seek professional medical advice before you make a booking for this class. Some of the fermentation techniques featured in the class involve various types of yeasts, which may potentially affect those who are susceptible to, or suffering from yeast infections.

Start Time: 10:30 am Sun 19-05-2019

Finish Time: 5:00pm Sun 19-05-2019

Capacity: 10

Price: $320 

Speaker: Riko Hashimoto

Location: Cuppacumbalong Homestead, 21 Naas Rd, Tharwa ACT 2620 Australia [MAP]

Includes: course notes, all food items for cooking lessons, use of kitchen facilities and utensils 

Bring: apron, protective footwear, note-taking materials (e.g. pen, paper, tablet, laptop), camera (optional), sealable food containers (for taking home the food you make)

Takehiko Hashimoto trading as

Deeply Regional Japan Tours ABN 17594801316

Postal address:

PO Box 238, Mawson ACT 2607 AUSTRALIA

E-mail:

hashimoto@grapevine.com.au

Web:

www.deeplyregionaljapan.com

www.deeplyregionaljapan.com.au

© 2019 by Takehiko Hashimoto

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