*Japanese Fermentation and Preservation

Part of VV's As We Know It food and culture project.

The Japanese have a long history of using fermented foods as part of their everyday life. In part, Japan has so many fermented type of foods due to the country's temperature and humidity levels that are conducive to the reproduction of bacteria and other microorganisms that stimulate fermentation. This workshop will introduce the Japanese preserving method of Koji: a unique fermentation method that has become a cult favorite for quick pickling or marinades.

During this workshop we will:

1) Taste the differences of salt and umarni flavouring

2) Learn about Koji

3) Explore different ways to use Shio-koji and “3-5-8” Pickling

4) Sample different foods processed using these methods

Workshop Facilitators:

Atsumi Hashimoto – Atsumi is the lead for the Tonari Gumi Community Garden and is a retired lab technologist

Makiko Suzuki – Makiko volunteers at the Tonari Gumi Community Garden and Cougar Annie’s Garden – Boat Basin BC

Today's event includes a short discussion about traditional and contemporary foods with As We Know It artist Yi Stropky.

VV will have a seed library present - you can get some free seeds for your garden or swap or donate some seeds.

Suggested donation: $12 (cost of materials included), cash or cheque. Limit 10 participants. This workshop is now full. Register here or to ross@villagevancouver.ca. Advance registration advised.

Village Vancouver is a member of Vancouver Neighbourhood Food Networks (vancouverfoodnetworks.com).