Course 1: The Essence Of Japanese Fermentation

Comprehensive Guide from Ancient Traditions to Home Cooking

What you'll learn

Discover the History and Culture of Japanese Fermentation

Understand the Science Behind Fermentation: Biological and chemical principles of fermentation

Learn about various fermented foods in Japan: Common ingredients, techniques, and applications

Hands-on Cooking Class: Crafting "Ichiju Sansai" (one soup, three sides) Meal

Learn 10 recipes using fermented seasonings and various cooking technique

3 Assignment: Miso tasting, Pickling base, Ichiju sansai meal set

Requirements

Interest in Japanese Cuisine

Description

OverviewWelcome 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 courseBenefit 1: Comprehensive TextbookYou 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 recipesYou will receive 10 seasonal one-soup-three-course recipes (5 for spring/summer and 5 for fall/winter).Assignment 1: Miso Tasting ChallengeDevelop 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 bedsStudents 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 SansaiApply 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&AQ: 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.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Overview of the course

Lecture 3 Example Cooking Lesson : Furofuki Daikon Rradish

Section 2: Module0: Preparation

Lecture 4 Module 0 Preparation

Section 3: Module1: The Culinary Canvas of Japan: Food Culture and Fermentation

Lecture 5 1-1 The Symphony of Yin/Yang and The Five Elements in Japanese Gastronomy

Lecture 6 1-2 The Geographic Influence on Japanese Cuisine and Fermentation

Lecture 7 1-3 The Evolution of Fermented Foods in Japanese History

Lecture 8 1-4 The Role of Buddhism and Shintoism in Shaping Japanese Fermentation

Section 4: Module 2: Basics of Fermentation Science

Lecture 9 2-1 Basics of Fermentation Science

Lecture 10 2-2 Exploring the Benefits of Fermented Foods

Lecture 11 2-3 &2-4 The Microbial World & Chemical Changes Behind Fermentation

Lecture 12 2-5 Traditional knowledge on Plant-Microbe Interactions in Asian Ferment

Section 5: Module 3: Introduction to Japanese Fermented Products

Lecture 13 3-1 Common Ingredients

Lecture 14 3-2 Overview of Japanese Fermented Foods

Lecture 15 3-3 Basic Dressings & Seasonings 3-4 Pickling Bases

Section 6: Module 4: Crafting “Ichiju Sansai” with Fermented Seasonings

Lecture 16 Module 4: Crafting “Ichiju Sansai” with Fermented Seasonings

Lecture 17 Hands-on cooking lesson 1 : Spring to Summer menu

Lecture 18 Hands-on cooking lesson 2 : Fall to Winter menu

Culinary Enthusiasts: For those passionate about cooking, flavors, and food culture.,Lovers of Japanese Cuisine: Individuals interested in Japanese food, culture, and culinary traditions.,Wellness Advocates: Those curious about the health benefits of fermented foods.