This experience offers a fun exploration of "rice" and "fermentation," the heart of Japanese food culture.
First, we'll make five different types of rice flour bread using rice flour and natural yeast. You'll carefully shape and finish each loaf while experiencing the texture of the dough and observing the fermentation process. Enjoy the aroma of freshly baked bread and its light, crispy exterior and chewy interior.
For the cooking portion, we'll prepare dishes with gentle flavors using fermented seasonings:
Deep-fried tofu steak with red miso sauce
Vegetable and mushroom soup with salt koji
You'll experience the natural flavors of the ingredients and the rich umami created by fermentation.
For dessert, we'll finish with a matcha soy milk jelly made with sweet koji and topped with matcha sauce. It has a gentle and comforting flavor.
In addition, you'll have the opportunity to taste a variety of koji and miso.
Finally, relax and enjoy the dishes you've prepared together.
Exit 7 of Sakurayama Station on the Nagoya Municipal Subway
Above ground from Exit 7 of Sakurayama Station on the
Nagoya Municipal Subway
From there, it's a 2 minute walk to my classroom.
Exit 7 of Sakurayama Station on the Nagoya Municipal Subway
Above ground from Exit 7 of Sakurayama Station on the
Nagoya Municipal Subway
From there, it's a 2 minute walk to my classroom.
