"FERMENTATION CULTURAL ANTHROPOLOGY"
WORKSHOP AT IPC2019
Date: Monday 17th June, starting time 18:00, Place: Prague Congress Centre, Terrace 2B
This year again the renown fermentation evangelist Mr. Hiraku Ogura will hold a workshop at IPC2019 on the use and preparation of traditional Japanese fermented food - for everyday fermentation for a 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 in Prague, he shares every year his knowledge on the most popular Japanese foods made from fermented rice, soy and other stuff and their preparation in everyday life.
Topics of the workshop are as follows:
・Introduction of Japanese unknown fermentation culture
・Unique microbes that have not been studied
・Report of the big exhibition in Japan / New movement of Japanese fermentation
The workshop will be a guidance for understanding a new culture with traditional microbiology in Japan and Hiraku will present his new project "Fermental Tourism Nippon” as well.
The workshop aims to describe the great diversity of Japanese local food culture.
“The preparation of Japanese fermented foods 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"
Ogura san organized a small lecture and a tasting workshop of fermented seasonings.
NB! The workshop will be organised only for IPC2019 participants, free admittance, limited places, first to mill applied.