Yuko Ose is a specialist in Japanese fermentation and Koji.

With over 35 years of teaching experience and more than 40 published books, including works on miso, she is also active in educational programs, sharing the importance of food culture in schools.

In this workshop, a variety of miso-based recipes are introduced. Yuko is happy to answer all your questions about miso.

She will also teach us the countless benefits of fermented foods, which harness the power of microorganisms — such as enhancing the flavor of ingredients, improving the nutrition and preservation of food, and promoting health and beauty.

The menu of the workshop consists of appetizers, dips, salads, main dishes, soup, rice, and dessert - all using MISO. Some recipes go well with rice, bread, or pasta.

Program

• 16:00 Reception, introduction of the instructor and staff

• Presentation on fermentation, koji, and miso (history, nutrition, health benefits, how to make it, and types of miso), miso tasting, and menu explanation

• 16:30 Cooking preparation, demonstrations, and table setting

• 18:00 Dinner and dessert

• 19:00 Closing

Saturday June 28, 16h - 19h (19h30)

Participation : 5000 yen.

For reservations, please contact us by email : ateliercafekamakura@gmail.com