Hakkō day 2: MOCHI TSUKI - sake, miso and more
Hakkō day 2: MOCHI TSUKI - sake, miso and more
Hakkō day 2: MOCHI TSUKI - sake, miso and more
Hakkō day 2: MOCHI TSUKI - sake, miso and more
Hakkō day 2: MOCHI TSUKI - sake, miso and more
Hakkō day 2: MOCHI TSUKI - sake, miso and more
Hakkō day 2: MOCHI TSUKI - sake, miso and more
Hakkō day 2: MOCHI TSUKI - sake, miso and more
The Fermentary

Hakkō day 2: MOCHI TSUKI - sake, miso and more

Regular price $350.00 $0.00

There are so many wonderful ferments to cover - this is the hands-on day - from Miso making Doburoku and Sake Brewing talk  to making your own porcelain sake or teacups - seaweed foraging and drying.  Follow your own curiosity and end that with a Mochi pounding festival and feast hosted by Nancy herself.

Sit in the gorgeous environment of the Longhouse provides. 

Sunday, June 9th 2019

(Amazake on arrival to warm your bones)

MISO making - Longhouse Daylesford. 10.00 am - Noon.  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. 

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 (stick food - like shio-koji chicken/miso tofu on the coals) 

1-3pm : CHOOSE YOUR OWN ADVENTURE:  

Doburoku 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. 1-3pm. a more intimate look at all of the different Sake's and aged sake. 

OR

Rice and Seaweeds with Holly Davis - We are honoured to have good friend Holly Davis (author of Ferment) and long Australia's favourite macrobiotic, wholefoods chef (and one of my own food heroes, actually). 

Seaweed - Which seaweed for what use?  Fermenting, and fermenting with, sea vegetables

Holly will also show us how to cook rice well. You might think you're doing it right, but that gorgeous, shiny way you get rice in Japan requires a certain technique.  

OR 

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 build your own cups (and memories at the same time).

OR

Yukiyo Copley on SHOYU making - which koji to use - how do we get the very best shoyu at home? Taste the varieties and qualities of shoyu. 

 THEN: 

Nancy Singleton Hachisu hosts a Mochi Pounding Festival 4-7pm 

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.

During the afternoon while the mochi pounding is happening we'll have several activities available - sake and beer available. 

Other activites include: 

  • Miso ball making (for instant miso soup)
  • Hoshigaki