What I DO
I offer fermenting experience for those who are interested in or already enjoy the “fermenting life” all over the world. Appreciating what the nature and the culture of our country have given us, I share the genuine experience in a suburb of Tokyo. All classes are universal, vegan and organic.
“The fermentation power of koji, Japanese food's secret ingredient” / Japan Times Dec 17th 2019
“Why Japan's favorite fermented paste may hold the key to a low-carbon diet” / Japan Times January 25th 2023
Products
DRIED ONION KOJI
Onion Koji is the most used KOJI seasoning and you can make it just by adding water! Recommended for those who want to enjoy the essence of fermentation, but too busy to make it from scratch.
Onion Koji can be used in an unlimited numbers of ways, such as in egg rolls, dumplings, fried rice, instant soups, potage, dressings and marinades, marinated meats, used in stir-fries and to add depth to sauces.
You can get it here.
Classes
MISO making and MISO Lunch / Half a Day Class
The Miso class is held all around year, but recommended in Winter. It starts with sit-down lecture that you learn Miso, how it is made and about the crucial role in our food culture, followed by hands on making of Miso and Miso meal on a table. You will gain the essential skill of making Miso and learn further fermentation process and how it plays an essential role in Washoku. At the end you will go home with all the info and inspiration, and of course a pack of Miso that is to be ready in a year. If you are a tourist in Japan, you can bring the pack to your home country too.
*Please inquire via e-mail.
Magical Seasonings with KOJI and Lunch /Half a Day Class
In this class, you make your choices of seasonings made from KOJI, a traditional Japanese fermented food , followed by meal cooked with your choice of seasonings on a table. The choices are; Onion Koji, Shio Koji, Garlic Koji, Ginger Koji and Spice Koji.
The KOJI sesonings can be used in any kinds of cuisines, Japanese, Chinese, Vietnamese, Italians, French, and any others, instead of consomme or any other soup base. Not only do they taste great, but it is also a natural seasoning that is gentle on the body as the plentiful enzymes help to promote digestion and expected various health benefits.
*Please inquire via e-mail.
Contact
fumie.nakajima.info@gmail.com