NB! Workshop will be organised only for IPC2018 participants, free admittance, limited places, first to mill applied.
JAPANESE TRADITIONS OF FERMENTED HEALTH FOOD WORKSHOP AT IPC2018
Date: Monday 18th June, starting time 18:00, Place: Corinthia Hotel Budapest
This year again the renown fermentation evangelist Mr. Hiraku Ogura held a workshop at IPC2018 on the use and preparation of traditional Japanese fermented food - 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 in Budapest 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.
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 shares also basic knowledge about Aspergillus oryzae as a living organism.
“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"