Explore practical Japanese food wisdom that supports a sustainable and minimal lifestyle through traditional fermentation techniques and everyday habits.  

Choose one course (A: Nukazuke or B: Sake Kasu) based on your interests and discover how Japanese fermented foods can help reduce food waste, simplify cooking, and create nourishing meals with fewer ingredients.

A: Nukazuke Course

• Learn the foundations of traditional Japanese rice bran pickling and how to maintain a living nukadoko fermentation bed.

• Discover how generations of Japanese households preserved seasonal vegetables, reduced food waste, and created nutrient-rich side dishes through everyday fermentation practices.

• Participate in a hands-on workshop to prepare and care for your own nukadoko at home.

B: Sake Kasu Course

• Discover the versatility of sake kasu (sake lees), one of Japan’s most underrated fermented ingredients.

• Learn how sake kasu creates natural richness and depth while serving as a plant-based alternative in modern cooking. Explore practical recipes including gluten-free white sauce, vegan mayonnaise, soups, and desserts.

• Participate in a hands-on workshop using premium sake kasu sourced from Japan.

Cost: From $100 USD per course (excluding tax)

Includes all learning units, course textbook, and a workshop kit.

Workshop materials will be shipped from Japan before the course begins. Additional shipping fees may apply for international deliveries.