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