Description

Overview

Welcome to "Course 1: The Essence of Japanese Fermentation: Comprehensive Guide from Ancient Traditions to Home Cooking." Led by Chisato Maeda, a fermenter and ethno-botanist. From the traditional culture of koji, miso, and soy sauce to the symbiotic relationship between microorganisms and plants, this course will provide students with a comprehensive understanding of the traditions of Japanese cuisine. Explore the culture of fermentation used in traditional Japanese cuisine and see it incorporated into your daily cooking.

Objective

The goal of this course is to provide a comprehensive understanding of Japanese fermentation's historical context, scientific principles, cultural significance, and culinary applications. By offering a blend of cultural insights, scientific knowledge, hands-on activities, and gastronomical exploration, students will gain foundational knowledge, appreciate the art and science behind Japanese fermentation.

Why Take This Course?

Cultural Insight: Discover the rich history and traditions of Japanese food culture.

Scientific Exploration: Understand the chemistry and biology behind the fascinating process of fermentation.

Hands-On Experience: Engage in interactive activities, tastings, and home experiments to apply your learning.