Nukazuke (pickles), Sakekasu (sake lees) and Shio-koji (salt koji).
This course introduces the foundations of fermented living through practical, seasonal methods using traditional Japanese ingredients.
Fermented Living Basic
$750.00Price
Key features: of Japan Koji Culture Association's
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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.
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