Ferment Beginner
Category #1: Enjoy the fermentation.
Nukazuke (pickles), salted malt,
sakekasu (sake lees).
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Discover how to seamlessly integrate these traditional elements into your daily life.
*Please register at least 21 days before the course date to ensure timely delivery of workshop materials.
Key features:
of Japan Koji Culture Association's Fermentation Course
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Explore the rich world of 1) Nukazuke, 2) Sakekasu, and 3) Shio-Koji, essential elements of Japanese fermentation. Through in-depth lectures, learn their origins, practical uses, and health benefits.
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Engage in hands-on workshops to craft nukadoko (fermented rice bran bed), kasudoko (sake lees-based marinade), and shio-koji (fermented salt koji).
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Cost: $750 USD (excluding tax) – includes all three units, a textbook, and a workshop kit.
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Workshop materials will be delivered before the course. For international shipping, additional fees apply.