This workshop will run in Japanese.
詳細は、下記リンク先よりご覧ください。
http://eeeagency.com/hidamariclub/event/mirin2020mar/
2020 Spring Mirin workshop
Category: Blog – English
We’ll start making koji through online on Sunday
Last sunday was my very first class in 2020!
We had a one day koji Academy class – mainly how to make koji, lecture and demonstrations, more detail about koji, enzyme that koji create, how koji is related with Japan and Japanese history and people and so on.
In addition, we cover a lots of cooking part, using koji products and have fun making lunch together.
Next step is let the participants to make koji by themselves.
My workshop is not only attend the class and have fun! You actually have to do it by yourself!
I will guide them what to do next, send little message everyday to cheer them up, and ask them to report how’s going every step.
Participants must be so excited to try their very first koji making…!
‘it mus be so difficult and I don’t think I can do it…?’
The first day of making koji is just wash the rice and soak in the water…that’s it!
I look forward seeing you someday 🙂
Making Shiro (white) Miso Workshop! ＠Nagomi Beauty Room
Shiori, the Japanese koji fermentation specialist is going to guide you through the basic of Koji and miso including its history, types of miso, tradition and the health benefit. The course covers how to make and use miso of course.
You will make enough miso to bring home to enjoy!
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How to make Shiro (white) Miso Workshop
Date: Sunday, February 02, 2020
Time: 10:30am – 12:30 pm
Place: Nagomi Beauty Room
2372 Bloor St. W., Toronto, Ontario M6S 1P5
Fee: $60
No need to bring anything.
The class includes:
-Japanese fermentation history, type of fermentation
-how to make, and how to use it
-Take home miso
-Healthy Japanese Koji and miso lunch plate
-Miso tasting
-Miso soup bar! (all you can drink miso soup with different type of -miso)
Contact: shiori@eeeagency.com
Very Sweet Miso Making 11/17/2019
This time, we will make sweeter than regular Shiro miso!
Shorter fermentation means…more Koji in it!
If you make miso now, it will be ready for Christmas present.
Do you know how to use miso more than miso soup
What kind of miso do you know?
How do Japanese people use miso?
many tips about cooking advice!
Date and time: 2019/11/17 10am – 12pm
what to bring: if you have miso in your fridge, please take it with you.
Fee: $60(including about 500g of miso to take home + miso tasting plate)
Place: Eglinton/Yonge area
Contact: Shiori@eeeagency.com
Shiro Miso Making Workshop
Date: Oct 24, 2019
Place: Nagomi Beauty Room
Price: $60
This is a workshop for Miso making.
You will learn not only how to make Miso but also some lecture about various kind of miso, how they’re different, how they affect your health.
Very important key to ferment Miso is Koji. The mold. MOLD?
Don’t worry, I will teach you how much they’re important for us, how much they related to us since ancient days. You will learn about microbes which related to create Koji, the starter of the Miso fermentation.
This workshop includes about 500g of Miso to take home, miso soup, different kind of miso to try, and little miso dishes!
Do you live far fron Toronto?
Online course is available….!
Nakaji’s Koji Making class for professional chefs
Facebook page:
https://www.facebook.com/events/501918533685796/
Mr. Nakaji, Japanese Koji expert is coming to Toronto. Mr. Nakaji is hosting an advanced course for professional chefs and cooks that teaches them how to make koji from scratch.
Who is Nakaji?
Here is his profile:
NAKAJI MINAMI TOMOYUKI
expert of koji culture / Koji teacher
Graduated from Kyoto University of Art and Design Ceramic Course. After learning traditional performing arts (wadaiko, dance, and song) at Kodo Cultural Foundation, he studied cooking and self-sufficient lifestyle under a cooking expert, Ms. Deco Nakajima. He had engaged in natural brewing sake at Terada-Honke as a Kuroudo (head sake brewer) for 8 years, and learnt fermentation and philosophy of life from Mr Keisuke Terada. Through brewing sake, he acquired fundamental knowledge of koji mold and fermentation. He started his own business and actively works to convey a low of koji and fermentation, organizing seminars related to Koji, fermentation, bodywork, and meditation.
Koji workshop English report→https://haccola.jp/
Facebook
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Mr .Nakaji has a facebook page called “puku puku fermentation club”, which attracts more than 7000 members, and his online Koji Academy has 120 students registered from across the world. Mr. Nakaji constantly shares the most updated information with those students. Shiori Kajiwara, the Toronto’s workshop coordinator is one of 10 certified Koji specialist graduated from Mr. Nakaji’s online Academy. Mr. Nakaji has published multiple recipe books about koji and fermentation in Japan.
Last year, Mr. Nakaji traveled across Europe, and hosted 16 workshops in seven countries. This year, he tours North America, and decided Toronto to be the kick off city! After Toronto workshop, he will leave for New York City, where he plans to host five workshops including the one for professional chefs. His travel schedule will be Toronto, New York City, Portlant, Seattle, L.A, and finally Austin for over three weeks.
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workshop information:
Nakaji’s Koji Making class for professional chefs
Date: Tuesday, October 1, 2019
Time: 10am – 3pm (4hours)
Place: Skippa
Fees: $150
Course description:
-How to make Koji at restaurant kitchen
-How to make big amount of koji stably.
more detail in temperture, moisture, and timeline.
– preservation method, processing method
– application to your cooking
– How to distinguish amylase and protease
– How to use different kind of koji spore
– use of enzymes according to food and ingredients
– Teach working principle of enzyme on the premise of making and using in the restaurant kitchen
He is going to teach more details of temperature, moisture setting by timeline as well as function of enzyme, so that chefs can convert the principles to their own ideas.
Please contact: Shiori – shiori@eeeagency.com
Shiro Miso workshop (in Japanese)@Hidamari Club
ひだまりクラブより開催される、日本人の皆さん向けの講習会です。
詳しくはリンク先に飛んでくださいませ。
Doburoku, Sake home Brewing
Koji products is based on Japanese culture as well as Japanese food culture.
Antient people find alcholic fermentation from their everyday life, and it creates so many development to our life.
You may think alcoholic drink is not good for your health, but why?
Old people used to use alcoholic drink as medicine, why?
You will learn the mechanism of making doburoku, the history, how to use for cooking, also how to use sake lees.
To the honest with you, making doburoku is much easier than making Miso! I personally highly recommend to learn such a useful, tasty, and healthy drink!
Can’t drink alchohol? no worries. I actually can’t either.
however, I always keep doburoku in my fridge because I use them EVERYDAY for cooking! It adds GREAT taste and wonderful health benefit.
All about Miso
This is a workshop for Miso making.
You will learn not only how to make Miso but also some lecture about various kind of miso, how they’re different, how they affect your health.
Very important key to ferment Miso is Koji. The mold. MOLD?
Don’t worry, I will teach you how much they’re important for us, how much they related with us since ancient days. You will learn about microbes which related to creat Koji, the starter of the Miso fermentation.
Workshop at skippa: $90
Online course available: $100
Do you live far from Toronto?
Are you always busy and can’t go to take workshop?
You want to learn slowly in your pace to learn and deeply know about Miso?
I am available to run workshop through Online!
I will provide a program to run through e-mail or group chat( it it’s group online program) to let you to make Miso by yourself in your kitchen!
The process runs quite slowly to explain exactly what you need, how to make miso until the day we set up to make Miso. I will support not only the day you make miso but also the day you open your own miso and taste!
Good point is that you can’t escape 😉
I will check how you’re doing during the session.
This will bring you more in depth of understanding about making Miso because you actually have to do everything by yourself. Once you’ve done by yourself, you won’t forget forever!
Making miso is totally easy. Hopefully this online course bring more people a chance to touch with Miso.
