Course 1: The Essence of Japanese Fermentation

Before embarking on your fermentation journey, we will discuss the importance of fermentation to Japanese food, how to find the necessary materials, tools and ingredients, and how to create an environment for preparing fermented foods.

Overview

0-1: Understanding Fermentation: A Brief Introduction

0-2: Essential Tools & Equipment

0-3: Sourcing Your Ingredients

0-4: Creating the Ideal Fermentation Environment

• Yin/Yang Theory in Japanese cuisine

• The Five Elements: Nature's Culinary Palette

• Five seasonings: Sa-shi-su-se-so

• Gomi (Five Flavors)

• Gohou (Five Methods)

• Goshiki (Five Colors)

• Gokan (Five Senses)

• Geography of Japan

• The Impact of the Seasons

• Nara Period (710-794 )

• Heian Period (794-1192)

• Kamakura Period (1185-1333)

• Muromachi Period (1336-1573)

• Civil war Period (1467-1590)

• Edo Period (1603-1868)

• Modern Era (1868-)

• Buddhism and Fermentation

• Shintoism and Fermentation

Overview

he benefits of fermented foods and the role of different microorganisms will be studied. We will also explore traditional Asian fermentation methods that utilize the interaction of plants and microorganisms, focusing on the wisdom passed down through generations.

Outline

• Techniques of Food Preservation

• Exploring the Benefits of Fermented Foods

• The Microbial World Behind Fermentation

• Chemical Changes During Fermentation

• Why You Should Include Fermented Foods in Your Diet

• The Marvel of Intestinal Flora

• Differentiating Fermentation, Putrefaction, and Maturation

• Cultures of East and West and the Diversity of Asia

• Understanding the types of fermentation microorganisms

• Chemical Changes During Fermentation

Travel to Asian villages to learn Traditional knowledge on Plant-Microbe Interactions

1. Making natto (fermented soy beans) in Akha village, Thailand

2. Making koji using multiple wild plants in Amis Village, Taiwan

Overview

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.

• Five key crops (rice, wheat, barley, foxtail millet, proso millet)

• Diversity of legumes (soy beans, azuki beans, endo beans, ingen, soramame)

• Other ingredients (radish, turnip, nozawana, shiso, mizansho, bamboo shoot, yuzu,

• Soy-based Products: fermented foods using beans and peas, such as miso, soy sauce, tofuyo, douchi, natto

• Rice-based products: fermented foods using rice, such as sake, shochu, amazake, rice vinegar, and mirin.

• Marine-based products: fermented foods from the sea, like katsuobushi, shiokara, and narazushi.

Dressings

• Ponz (Citrus vinegar sauce)

• Gomashabu (sesame based sauce)

• Teriyaki Sauce

• Yuzu Miso (Citrus miso)

• Oroshi Sauce (Grated sauce)

• shira-ae (tofu paste)

Seasonings

• Nukazuke (Rice bran pickling）

• Sa-go-hachi-zuke (sugar, soy sauce, and vinegar pickle)

• Kasuzuke (Sake lees pickling)

• Amasuzuke (Sweet vinegar pickling)

Overview

Ippiru-sansai refers to a well-balanced Japanese meal consisting of soup, one soup, three vegetables, rice, and pickles. Understand its philosophy, historical evolution, and relevance to the present, from the diet of ascetic monks to that of the samurai. Learn to prepare harmonious meals that respect seasonal ingredients and Zen simplicity, ensuring a culturally significant yet nutritionally balanced diet. Discover the practicality of meal planning with a variety of cooking methods and the health benefits of a rich diet rooted in the Japanese tradition.

Outline

Section 4-1: Introduction to "Ichiju Sansai" (一汁三菜)

Section 4-2: Crafting Ichiju - One Soup

Section 4-3: Crafting Sansai - Main Dish

Section 4-4: Crafting Sansai - Side dishes

Section 4-5: Garnish Tsukemono Pickles

Menu and Recipe

Ichiju:

• Dashi (Japanese Soup Stock)

• White Miso Soup with Tofu and Wakame Seaweed Red Miso

Sansai:

• Miso-Marinated Grilled Fish (Saikyo yaki)

• Deep-fried Eggplant in Broth (Age-bitashi)

• Spinach Salad with Sesame Dressing (Goma-ae)

Rice and Pickles:

• Tea-infused Rice (Nara Chameshi)

• Pickled Cucumber in sweet vinegar (Amasu-zuke)

Menu and Recipe

Ichiju:

• Red Miso Pork Belly Soup (Butajiru)

Sansai:

• Glazed Chicken with Teriyaki Sauce

• Simmered Daikon Radish with Sweet Miso (Furofuki Daikon)

• Mashed Tofu Salad (Shiro-ae)

Rice and Pickles:

• Seasoned Rice with Mixed Vegetables (Kayaku Gohan)

• Lightly-pickled turnip ( Senmai-zuke)