Course 1: The Essence of Japanese Fermentation

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.

  
  

Curriculum

Module 1: The Culinary Canvas of Japanese food and Fermentation

Trace the historic paths of Japanese fermentation. Learn the cultural beliefs and practices that have shaped this culinary cornerstone.

Module 2: Basics of Fermentation Science

Unveil the mysteries of fermentation by learning about the crucial role of microorganisms and the chemical processes that turn basic ingredients into complex and flavorful foods.

Module 3: Introduction to Japanese Fermented Products

Explore the ingredients that form the basis of Japanese fermented foods. Grains, legumes, and vegetables will be discussed, as well as pickling beds, sauces, and seasonings.

Module 4: Crafting “Ichiju Sansai” with Fermented Seasonings

Delve into the culinary art of Japanese cooking with a focus on incorporating fermented seasonings. By understanding the concept of "Ichiju Sansai", you'll craft traditional meals, exploring miso soup, main dishes, side dishes and tsukemono.

What you will gain from this course

Benefit 1: Comprehensive Textbook

You will receive a 100-page PDF textbook filled with in-depth knowledge, tips and secrets about Japanese fermentation at the end of the course.

Benefit 2: Seasonal one-soup-three-course recipes

You will receive 10 seasonal one-soup-three-course recipes (5 for spring/summer and 5 for fall/winter).

Assignment 1: Miso Tasting Challenge

Develop your sense of taste through miso tasting. Understand the characteristics of various types of miso and practice incorporating them into your daily diet.

Assignment 2: Making pickling beds

Students will practice making pickling beds and pickle familiar foods. Pickle beds such as miso pickles, yogurt miso, traditional 358 pickles, and amasu-zuke pickles.

Assignment3: Crafting Ichiju Sansai

Apply your knowledge from the course to design a seasonal "Ichiju Sansai" menu that captures the essence of the selected season through a harmonious blend of flavors, textures, and nutrition.

Q&A

Q: What are some of the key ingredients used in the cooking lessons for this course?

A: Key ingredients include various types of fermented seasonings miso, soy sauce, vinegar, sake and mirin. Also Japanese foods such as tofu, seaweed, radish, konjac, etc. 

Q: What should I do, if these ingredients are not available in my county?

A: Alternative ingredients are suggested instead of using specific ingredients which are unique to Japan.

Q: What is "Ichiju Sansai," and how is it relevant to the course content?

A: "Ichiju Sansai" refers to the traditional Japanese meal structure of one soup and three side dishes. The course teaches how to create meals using this structure, highlighting the use of fermented seasonings.