The revolutionary world of bacteria and fermentation—local food goes bio: vol2
Making malted rice
Lecturer: Keisuke YOSHIMATSU
Info
Times and Dates
Friday, July 22, 2016
This event has finished.
19:00〜22:00
Venue
Admission
500 JPY (Application required)
Capacity
15 persons
Related Project
YAMA KITCHEN
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.
