It was thought that gods and Buddhas were making such delicious things until a little while ago when we did not know that fermentation was still "something that microorganisms are producing".
Therefore, it seems that fermented food was often prepared at shrines and temples.
In the brewery club, people who like fermentation, mainly Kumi Furusawa of Yui-no-Mori, gather to enjoy seasonal fermentation.
You can prepare miso, soy sauce, pickles, amazake, etc., which have been handed down in Japanese life, learn a little deeper about fermentation, and use it for daily cooking ...
Every time, it is with a souvenir of the prepared fermented food
What's going on
11Sunday, November 21
~ Soy milk yogurt ~
Soy milk yogurt preparation
Soy milk yogurt utilization dishes
Fermented vegan cheese made from soy milk yogurt
1Sunday, March 23
~ Vegan Kimchi Preparation ~
・ Vegan kimchi with outstanding umami with the power of koji
Kimpa and exquisite soup with kimchi
2Sunday, October 20
- Miso preparation with kombu yeast -
・ Yeast miso with the umami of kelp and the power of fermentation
Miso studies
Sunday, March 20
- How to use sake lees dishes -
Know the terrible power of sake lees
・ Kasujiru only wasteful sake lees dishes this and that
Duration: 13:00~15:30
What to bring: Apron, writing utensils, hand towel, slippers
Participation fee: 5,500 yen per time
For inquiries and reservations, please contact us by e-mail or telephone.
Email yumikoon@gmail.com(Hasegawa)
Electronic 0568-48-6806(Hirata Temple)
#Aichi #aichi #北名古屋 #曹洞宗 #寺 #北名古屋市 #平田寺 #名古屋 #temple #japan #temples #懐かしい未来のお寺 #醸しもの部 #発酵料理 #食のアトリエ #ゆいの森 #古澤久美
website
HTTPS://heidenji.jp
HTTPS://www.instagram.com/heidenji_temple/
HTTPS://www.facebook.com/heidenji
HTTPS://twitter.com/heidenji
Other photos and videos are posted on Instagram and facebook, so please take a look there.
SNS