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COOKING RELATED EVENTS
1/28(Tue) 10:00-13:30
Participation fee: 3,000 yen + lunch fee
What to bring: Apron, 100ml Tupperware or bottle, writing implements, cooler bag
*The finished onion koji will be handed over in a Tupperware. Onion koji made on the day will be placed in a Ziploc bag to take home.
[To eat is to live]
We are passing on the importance of food and lifestyle to three generations.
Since Japan is prone to earthquakes, why not try making onion koji, a versatile seasoning made from koji, Japan's "national bacteria," which can also be stockpiled for disaster preparedness?
This one item can be used for a variety of dishes, including Japanese, Western, and Korean cuisine.
The ingredients we use every day actually contain a lot of food additives.
Your current eating habits will shape your family, and most importantly, yourself, in 10 years' time.
During the lecture, we will also explain why fermented foods and organic foods are good for your body.
We will also be doing "laughter fermentation," inspired by Laughter Yoga.
60% of immunity comes from the intestines.
Why not try this simple and delicious onion koji to boost your immunity and make your body less susceptible to illness?
This is also recommended for the following people.
□ I am interested in intestinal health and bacterial health.
□ I want to relieve hay fever without using medicine.
□ I want to cook quickly
□ I'm not good at cooking
□ I want to improve my immunity.
□ I want to make fermented foods.
□ I want to thin my blood
□ I want to reduce my salt intake.
□ I'm worried about dieting
If this sounds like you, please let us know.
Representative Director of the Laughing Fermentation Academy
Kazumi Tei
Apply here
