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  • 2016
  • Making malted rice
Finished

The revolutionary world of bacteria and fermentation—local food goes bio: vol2

Making malted rice

Lecturer Keisuke YOSHIMATSU

Photo: StudioECHO
Photo: StudioECHO
Photo: StudioECHO
Photo: StudioECHO
Photo: StudioECHO
Photo: StudioECHO
Photo: StudioECHO
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The second installment in the YAMA KITCHEN workshop series interpreting local food culture from the aspect of fermentation is dedicated to the various knowledge about food and farming based on fermentation, which has been handed down through generations of farmers in Japan since ancient times. Sake, miso and soy sauce made from malted rice (koji) are indispensable and representative examples of Japanese fermented food. In this session, renowned koji manufacturer Keisuke Yoshimatsu teaches participants how to produce malted rice quite easily.

Profiles

Lecturer

Keisuke YOSHIMATSU

Farmer

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Related Events

Friday, June 24, 2016

  • Finished

The revolutionary world of bacteria and fermentation—local food goes bio: vol1

What is yeast?

Saturday, July 9, 2016

  • Finished

YCAM Bio Research Open Day vol.2

Fermentation and DIY

Participation Fee

Admission

500JPY

Info

Times and Dates (JST)

Friday, July 22, 2016

Venue
  • Restaurant Space
Related Events 2 events
Participation Fee A fee will be charged Application required
Capacity 15 persons

The revolutionary world of bacteria and fermentation—local food goes bio: vol2

Making malted rice

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Yamaguchi Center for Arts and Media [YCAM]

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