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Fermentation and preserving Japanese-style short course, Part 2

Tuesday 21 May 2019, 6:30pm–10:00pm 

An intensive class ideal for fermentation enthusiasts with a reasonable amount of prior experience, who would like to explore techniques traditionally used in Japan. A series of demos, tastings and hands-on lessons will introduce you to 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. Light dinner provided during class. Bring your own containers to take home the food you prepare during the class. This class may be attended on a stand-alone basis, or combine it with Part 1 (discounts apply if attending both Part 1 and Part 2).

Some of the recipes featured:

How to establish a NUKADOKO (fermented rice-bran pickling bed), NUKAZUKE (vegetable pickles fermented in nukadoko), nuka-fermented TOFU ‘CHEESE’, 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: 6:30 pm Tue 21-05-2019

Finish Time: 10:00pm Tue 21-05-2019

Capacity: 10

Price: $170 

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)

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