NB! Only for IPC2017 participants, free admittance, limited places, first to mill applies.
Registration in advance required, not later than 15th June through: firstname.lastname@example.org
We are pleased to inform you that the renown fermentation evangelist Mr. Hiraku Ogura will hold 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 will share 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 aims to give participants a firsthand experience that uses the five senses. Ogura san will share 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"