NB! Workshop was organised only for IPC2017 participants, free admittance, limited places, first to mill applied.
Japanese Traditions of Fermented Health Food
Amazake and Miso Workshop at IPC2017
Date: Monday 19th June, starting time 18:00, Place: Marriott Hotel Budapest
This year again the renown fermentation evangelist Mr. Hiraku Ogura held a workshop at IPC2017 on the use and preparation of Miso and Amazake - for everyday fermentation for healthy life.
Ogura san is fermentation designer and evangelist with a mission to educate the world about a more than 2000 years old Japanese fermentation tradition. Ogura san spends much of his time exploring and researching all things about fermentation. At the workshop he shared his knowledge on Miso - a fermented soy paste, one of the most popular seasonings in Japan and Amazake - a sweet drink made from fermented rice (Koji) and their preparation in everyday life.
Japan features one of the most unique and refined fermentation processes around. Central to this is the koji mold - Aspergillus oryzae - which is unique to Japan.
The workshop aimed to give participants a firsthand experience that uses the five senses. Ogura san shared also basic knowledge about Aspergillus oryzae as a living organism.
“The preparation of amazake and miso is a great open-source technology that has been handed down for more than 2,000 years,” according to Ogura san, adding: “I hope to pass on this method to as many people as possible"