04/03/2019
We are pleased to announce this fermentation workshop to learn how to make Koji(rice malt) in English
This class offers a rare opportunity to learn to make authentic koji malts by a president of Hishiroku Moyashi. “Hishiroku Moyashi”, the only one koji starter manufacturer established at least 360 years ago in Kyoto, where koji culture was started at the end of Heian period (12th century).
date : 24-26 September 2019
24 September 10:00-17:00
25 September 10:00-17:00
26 September 10:00-13:00:
participation fee :50000JPY
Including: 3 days lecture and koji malts
Not Including accommodation and meals
meals are available as an option
lunch 1500 JPY/one day
a special gathering for dinner (on 24th September ) 6000 JPY
please send us a message with following matters if you wish to participate
1 name
2 address
3 phone number
4 24th lunch: necessary or unnecessary
5 25th lunch: necessary or unnecessary
6 24th special gathering: attend or absence
7 food allergy
[email protected]
[email protected]
please feel free to contact us.
Community tour to visit rural villages in Japan. Theme: Food, Agriculture, ethnobotany, medicinal plants, traditional herb, fermentation
