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Nobuaki Fushiki - ZEN x Miso Making

ZEN × Miso

NOBUAKI FUSEKI - ZEN X TEZEN MISO MAKING IMAGES

Winter Special Day Plan
Dates
January 19 (Friday)
February 16 (Friday)

Since long ago, we Japanese have had a close and harmonious relationship with micro-organisms. Words like "brewing" and "fermentation" were once very familiar to all Japanese people.

Of all the seasonings used around the world, soy sauce and miso have the greatest impact on the body, and are also the richest in umami.

Come to Zenbo Seinei and experience the Japanese food culture of
homemade miso, that has been handed down since ancient times.

*Please do not eat or touch natto on the morning of the event.
Items to bring: Apron

Normal Plan

Learn from Nobuaki Fuseki, a leading expert in fermented cuisine
Making Miso

Contents

Fermentation Course / Making Miso

Fees

10,000円

+

INCLUDES ZEN LUNCH

After the Miso Workshop, enjoy cooking with ZEN at
Zenbo Seinei and Zenbo

Fees

+13,000円

(Total 23,000 yen)

Instructor

 

Nobuaki Fushiki

He is a brewing cook,

He is a cultural herald of fermented foods in Japan.
He is also active as an instructor of fermentation classes and
current "fermented food" and "koji".

One of the driving forces behind its popularity.

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ZEN STAY X MAKING HANDMADE MISO

Click here for the plan with accommodation

Contents

Contents

Schedule

 

10:00Check-in and welcome drink
10:15Fermentation Course / Making Miso
13:00Lunch - ZenboCuisine -
*Lunch and Zen included plan only
14:00Meditation
*Lunch and Zen included plan only
14:30Check-out

Important information
・Please do not eat natto and do not touch it on the morning of the day.
(Please do not touch natto because the natto bacillus is stronger than koji mold and will stop fermentation.)
・Things to bring: apron
・You will take home 2.5 kg of miso.
We will be making miso with the following ingredients:
Soybeans; pesticide-free soybeans grown by natural farming in Yumemae-cho, Himeji City, Hyogo Prefecture
Koji; additive-free koji from Awaji Island
Salt; Onokoro salt

Zenbo cuisine

 

Zenbo cuisine

The Zenbocuisine receives
chi from the four seasons on the nature-rich Awaji Island.

Zenbo SeineiThe original " Zenbodishes" are made without
any animal products, sugar, oil, dairy products, or flour
.

Seasonings are naturally brewed seasonings made using
traditional methods over a period of one to three years.
Miso, soy sauce, mirin, and other seasonings are obtained directly from the brewery
and fermentation has not been stopped
Homemade amazake and soy sauce are used.

ZenboFor the kelp broth that forms the base of the dish,
the kelp used is carefully selected
from Rishiri, Hokkaido.

Nobuaki Fushiki - ZEN x Miso Making

ZEN × Miso

ScheduleFebruary 16 (overnight stay plan available)
Time 10:00 - 14:30 (4 hours 30 minutes)
[Clothing]Please wear comfortable clothing.
[Included in the Fee]ZenboCuisine
・Program

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