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Description of  Course 1 - The Essence of Japanese Fermentation

Published 11/2023 Created by Village to Table Japan Chisato Maeda MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz, 2 Ch Genre: eLearning | Language: English | Duration: 18 Lectures ( 2h 40m ) | Size: 1.9 GB 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 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. Who this course is for Culinary Enthusiasts: For those passionate about cooking, flavors, and food culture. Wellness Advocates: Those curious about the health benefits of fermented foods.