DAY 1 - Koji and Sake, Katsuoboshi, Japanese pickles, Natto - Japanese Ferment Festival
Saturday June 8th 2019 - 10.00 - 5.30pm Longhouse, Daylesford
Kōji - what is it? How do you grow it? How does it make miso, mirin, shoyu, and sake?? Hosted by Terada Masaru from Terada Honke fame - to talk about his family business and philosophy. Taste their sake with further help from Melissa Mills from Sake Connect. Together we'll make a batch of Doburoku to take home to ferment there.
(learn more about Terada Honke and why our own philosophy aligns so well to theirs here: https://www.teradahonke.co.jp/english.htm )
Morning tea of miso soup and onigiri
Dashi + Rice with Holly Davis. What goes into a good Dashi and how to make that lovely shiny bouncy white rice you get when your Japanese grandma cooks for you.
What is katsuobushi? All about that fermented dried and smoked skipjack tuna that looks like a block of wood.
Light lunch of Okonomiyaki, yakisoba & Japanese Beer
Japanese pickling and fermenting techniques for vegetables and fish using salt, koji, Kasuzuke, Nukadoko, and Miso bed led by Nancy Singleton Hachisu (take home some Nuka to seed your own bed).
Learn more about Nancy here :
Natto -what is it? End the afternoon by making a batch of natto to eat the next day at our Mochi festival. Taste and talk about the history and varieties of natto with Sharon Flynn together with Nancy Singleton Hachisu.