HAKKO - DAY 1 - Japanese Ferment Festival -Koji, Sake, Asazuke pickles, Natto
HAKKO - DAY 1 - Japanese Ferment Festival -Koji, Sake, Asazuke pickles, Natto
HAKKO - DAY 1 - Japanese Ferment Festival -Koji, Sake, Asazuke pickles, Natto
HAKKO - DAY 1 - Japanese Ferment Festival -Koji, Sake, Asazuke pickles, Natto
HAKKO - DAY 1 - Japanese Ferment Festival -Koji, Sake, Asazuke pickles, Natto
HAKKO - DAY 1 - Japanese Ferment Festival -Koji, Sake, Asazuke pickles, Natto
HAKKO - DAY 1 - Japanese Ferment Festival -Koji, Sake, Asazuke pickles, Natto
The Fermentary

HAKKO - DAY 1 - Japanese Ferment Festival -Koji, Sake, Asazuke pickles, Natto

Regular price $395.00 $0.00

Saturday June 8th 2019 - 10.00 - 5.30pm Longhouse, Daylesford 

On Friday afternoon we'll be putting up a batch of koji at the Longhouse with Saeko from Koji and Co. and Masaru Terada. During the weekend we'll be checking it out,  and babysitting the koji until it's ready on Sunday for our batch of Doburoku. 

Japanese pickling with Nancy Singleton Hachisu -In this workshop, we will explore the versatility of asazuke (morning pickles), a pickling method which involves a salt -massage, a douse in soy sauce, a spritz of fish sauce, a coating of sour plum, or a push into a bed of miso. These pickles are made and consumed quickly, hence the name. (eg. turnips in umeboshi, nashi in miso) 

Katsuobushi and how to cook your rice just right with Holly Davis - What is katsuobushi? All about that fermented dried and smoked skipjack tuna that looks like a block of wood. And how on earth to get that gorgeous shiny moist rice?

Break for lunch - we are so honoured to have Yokie Yatagai from Shimbashi Soba - bringing Tasmanian grown buckwheat, stoneground at the restaurant. Yokie will cut the soba in front of us and serve it straight up! 

If time - sit with Emma Jimson of Pom-me-granate -  and decorate a pair of sake cups which we'll send to you later, or prepare a string of persimmons for Hoshigaki to take home to dry. 

Natto -what is it? Watch as we put up 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

After checking out our koji we are moving on to The Fermentary for a quick tour and then a sit down in the back room for:

Shoyu workshop:  -  Make a batch of shoyu to take home and ferment there - we are flying Yukiyo Copely from the Gold Coast - ( @misokitchen_yuki ) just to teach this one. I met Yukiyo at a Koji masterclass week in Kyoto a couple of years ago - and am honoured to host her here in Daylesford. 

And finally - Terada Masaru - on Kōji, sake brewing and his family brewery philosophy  - Taste a range of Terada Honke sake with further help from Melissa Mills from Sake Connect. Translated and also hosted by Melbournes own Saeko Iida from Koji and Co. 

The day is over - to reset and then meet us back up at the Longhouse for dinner at 7pm.