Hakkō day 2 - doburoku, miso, nuka, shoyu, seaweed, Mochi Tsuki
Hakkō day 2 - doburoku, miso, nuka, shoyu, seaweed, Mochi Tsuki
Hakkō day 2 - doburoku, miso, nuka, shoyu, seaweed, Mochi Tsuki
Hakkō day 2 - doburoku, miso, nuka, shoyu, seaweed, Mochi Tsuki
Hakkō day 2 - doburoku, miso, nuka, shoyu, seaweed, Mochi Tsuki
Hakkō day 2 - doburoku, miso, nuka, shoyu, seaweed, Mochi Tsuki
Hakkō day 2 - doburoku, miso, nuka, shoyu, seaweed, Mochi Tsuki
The Fermentary

Hakkō day 2 - doburoku, miso, nuka, shoyu, seaweed, Mochi Tsuki

Regular price $395.00 $0.00

There are so many wonderful ferments to cover - this is the hands-on day - from Miso making to Doburoku workshop, more on Koji and Sake Brewing, decorating your own porcelain sake or teacups - ending with a  Mochi Pounding festival and feast hosted by Nancy herself.

All set within the gorgeous environment the Longhouse provides. 

Sunday, June 9th 2019

9.00 am -  arrival to warm your bones - a traditional amazake and our own special amakoji made by Amy Chen. 

Lots of hands-on fermenting today!

9.30 am Miso -  - In this Miso Workshop taste a range of Miso's of differing ages, learn the history, geographical differences and traditional uses of this ancient ferment. Make a large batch of miso together to take home to ferment. Yoko Nakazawa from Cooking with Koji is teaching this. 

Nuka -  ferment in a bed - with Yoko Nakazawa. You'll also be taking a carrot or two home in this rice bran bed to ferment. 

Katsuoboshi - what is it and how to eat it. 

How to cook rice so it's gorgeous and shiny the way you like with Holly Davis. 

Local Seaweed - with Milkwood Permacultures Kirsten Bradley - our very own seaweed expert Kirsten will make sure we know which ones are available to us - and how to make the ready for storage for later use.  12-1pm

Light Lunch at Longhouse with Akira-san using local vegetables

Koji reveal and Doburoku making and Sake Brewing talk - which sake to drink warm, cold, why some are fizzy, on ice or thicker. A more intimate chat with Terada Masaru at Longhouse Daylesford backed in with a beginners guide to Aged Sake with Melissa Mills from Sake Connect. 

Nancy Singleton Hachisu hosts a Mochi Pounding Festival 4-7pm Mochi Pounding ceremony is to start at 3-4pm but will be on-going for a few hours with a dinner included. We are honoured to have Emma Jimson joining us and there for a breakaway session during this: 

Emma Jimson - ceramic sake cup or tea cup making.  Our own talented and engineering brain of ceramics of Pom-me-granate will be hosting this hands-on class so you can decorate your own cups (and memories at the same time).

This is a festival that Nancy runs from her own home in Japan - brought to Daylesford.  Take a turn at pounding, or just watch. There'll be various dishes served along the way featuring different ways to eat mochi -  ending with a mochi filled miso soup. We'll make balls to dry for later together. Taste a range of Japanese beer and sake.

Our own Doburoku will be on pour, as will our collaboration with Sailors Grave Brewery - Sake Lees and Pomegranate Beer and Bright Brewery with their Lactic Yuzu Beer. 

Go home - full box of ferments and a full heart and tummy. x