Master Class- Lean the magic of fermentation!

We are super excited to start our Master Class series – learn from masters of all kinds of fields. We kick start by welcoming a fermentation specialist, Rieko Teramoto, from Japan.

①DEMO+DINE : Introduction to KOJI (malted rice)

6/15 (SAT) / 11:00am-14:00pm

6/18 (TUE) / 11:00am-14:00pm

In this 3 hour class, you will learn:

amazing health benefits of KOJI and its various delicious receipes.

how to make Shio-Koji (fermented mixture of salt, water, & koji), Aamzake (fermented rice      

    drink), and Shoyu-Koji (koji in soy sauce).

how to make vegetable pickles using Shio-Koji, marinade, and vegan curry with fermented br

    won rice.

tips, tricks, and tools for successful fermentation.

COOK+DINE : NUKAZUKE ( pickles in a fermented rice bran) and OSHIZUSHI

(pressed  sushi)

6/16 (SUN)  / 11:00am-14:00pm

6/19 (WED) / 11:00am-14:00pm

In this 3 hour class, you will learn:

traditional method of how to pickle vegetables in a fermented rice bran bed, `Nukadoko`.

how to make and maintain a healthy Nukadoko at your own home.

how to make Oshizushi (prerssed sushi) and its suitable ingredients.

technical tools for making Oshizushi.

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Each class will be conducted in Japanese with English translation. All materials will be served.

You will enjoy one-plate lunch with each demonstrated dish!

Fee: $70 PER PERSON    Place: NORTH VANCOUVER

**Please book your spot by e-mail beauty@mina-make.com or hello@yushiin.com

**Only limited number of sposts available so please book well in adavance!