Sake, miso og koji workshop with Nakaji
Sake, miso og koji workshop with Nakaji
From DKK 310.00
Location
Date
Description
Ramen og fermenterede specialiteter // talk ved Nakaji
Københavns ramen-bar Ferment byder velkommen til den japanske fermenteringsekspert Nakaji
NAKAJI MINAMI TOMOYUKI:
Ekspert i kojikultur / kojiunderviser
Nakaji Minami Tomoyuki er uddannet fra universitetet i Kyoto på instituttet for Art and Design Ceramic. Efter at have studeret traditionel performancekunst (wadaiko, dans og sang) på Kodo Cultural Foundation var han i lære i madlavning og selvforsyning hos madlavningseksperten Deco Nakajima. Han dygtiggjorde sig i naturlig sakebrygning ved Terada-Honke, hvor han opnåede titel som Kuroudo (mester sakebrygger). Her var han i 8 år og studerede filosofien bag fermentering under vejledning af Keisuke Terada. Ved at brygge sake opnåede han en grundlæggende viden om koji-gær og fermentering. Senere åbnede han sin egen virksomhed, hvor han formidler viden om koji og fermentering, organiserer seminarer om koji, fermentering, kropsfilosofi og meditation.
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Denne aften vil Nakaji tale om japansk fermenteringskultur og principperne bag produktionen af Shoyu og Miso. Du vil lære om, hvordan man bruger disse og deres sundhedsmæssige fordele.
Aftenens temaer er:
Amazake
Koji
Rice
Sake (hvordan det produceres, hvordan det bedst nydes, hvilke madvarer det passer sammen med, kulturen og historien bag)
Japanske fermenteringsprincipper
Ferment serverer ramen og sake til begivenheden
Hvornår:mandag d. 3. december kl. 16-20.
Hvor:polykrom
Menu: Ramen med fermenterede topping
Pris pr person: 360 kr.+billetto transaction fee
Copenhagen's Ramen bar ferment is inviting this Japanese fermentation expert, Nakaji.
NAKAJI MINAMI TOMOYUKI:
Expert of koji culture / Koji teacher
Graduated from Kyoto University of Art and Design Ceramic Course. After learning traditional performing arts (wadaiko, dance, and song) at Kodo Cultural Foundation, he studied cooking and self-sufficient lifestyle under a cooking expert, Ms. Deco Nakajima. He had engaged in natural brewing sake at Terada-Honke as a Kuroudo (head sake brewer) for 8 years and learnt fermentation and philosophy of life from Mr Keisuke Terada. Through brewing sake, he acquired fundamental knowledge of koji mould and fermentation. He started his own business and actively works to convey a low of koji and fermentation, organizing seminars related to Koji, fermentation, bodywork, and meditation.
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Nakaji will talk about Japanese fermentation culture such as the making method of Shoyu and Miso. You will learn how to use them and the health benefits.
The topic includes:
Amazake
Koji
Rice
Sake (how it's made, how to enjoy, pairing with food, category, culture and history)
The general idea of fermentation in Japan and the role in life.
The advanced usage of fermentation in modern life.
The event includes Ramen by ferment and Sake
Venue
polykrom, Oslo Pl. 1, 2100 København
FAQ
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Sake, miso og koji workshop with Nakaji
From DKK 310.00