All classes are held in Europe, but we travel a lot around the world. Contact us if you want to have this happen in your town. Our class is usually announced on Facebook page first, sometimes on Instagram, and if we are not too late - on our Newsletter.
1. 麴学 - Kojiology - Art of Koji 2/3 days course Miso, Shoyu, Sake, Mirin, vinegar - everything you need for Washoku (Japanese cuisine) is made of culture media and mould aka Aspergillus Oryzae. The class will take you through the history of this ancient biotechnology and how closely it has been in our daily life for hundreds of years. Today, we are able to make all of the staple food in Japan, using this Aspergillus Oryzae, or A. Sojae, A. Luchuensis and more. In this workshop, you will learn Koji making from A to Z, and actually experience the steps of 0-, 24-, 48 hours mark of its step. In the second part will be about crucial Japanese fermented food: Miso, Shoyu, Tsukemono, Amazake, Shio-Koji and more. The master class is for those who want to know everything about Aspergillus oryzae and are interested in microbiome. Koji making lecture dive more into detailed steps and technical scheme of temperature control. This class is intensive but have a nice and relaxing atomosphere.
For impression, see the previous session: https://bit.ly/2Cvof3d All classes can take place at request from the minimum of 6 participants, either at Malica ferments or at a requested venue.
2. 醤油麴学 - Shoyu Kojiology - Art of Koji 3 days course Confident in Koji making? This class is completely different from the Kojiology class above and is totally dedicated for those who are ready to take more advanced Shoyu Koji making, understand the complex relationship between temperature controls, different phases of mycelium growth and enzyme production. The course is divided into three parts: Shoyu Koji making from scratch to the end, Shoyu making and everything about different Shoyu produced in Japan. In the lecture part, we go through the conflict in old and new way of Shoyu Koji and Shoyu making in both industrial and home scale, practical essence of preparation and its process, and uncover the secret of different microorganisms working inside of your Moromi. The moisture, pH, temperature, human and environmental interference, everything comes together to achieve the quality Shoyu making. It is an intense course but the result is rewarding.
3. Seasonal Wild Fermentation 1 Day Class 季節の発酵ワンデイクラス In this class, you will learn the basis of wild fermentation. We do different things every seasons. With using local seasonal ingredients, usually combined with a twist of Japanese condiments, we can make wonderful dishes with rich Umami flavour. We talk about various fermented food, Japanese fermentation culture (Miso, Shoyu, Sake, Mirin, Vinegar etc...) and more. We briefly talk about Koji as well. Why ferment? Can you ferment your life? Can you ferment money even? The answer is in this class. This class is suitable for those who want to adopt wild fermentation or preservation methods into daily life. You will also learn about Washoku culture and have some sample tasting.
4. Miso making and/or cooking class 味噌仕込みとお味噌汁の会 The Miso class is held all around year, but especially active in Winter. It usually starts with sit-down lecture that you learn&taste different types of Miso eaten in Japan, how it is made and about the crucial ingredients Koji, followed by hands on making of Miso and lovely meal on a round table. We will cook together using Miso that was made in previous years' workshops. You will gain the essential skill of making Miso and learn further fermentation process. At the end you will go home with all the info and inspiration, and of course your jar of Miso! It's possible to pre-order extra Koji so you can make another batch of Miso at home too. We also have a simple Miso making workshop as well. You will still learn a lot about Miso but no meal is included.
5. Shoyu making+tasting/醤油仕込みとテイスティングの集い Make your own organic Shoyu with fresh Shoyu Koji from Malicafe. This workshop includes the making of Shoyu, tasting, and a lecture. Together we learn a whole process of how Shoyu and Shoyu Koji is made, and sample taste some different Shoyu from local breweries in Japan/made at Malica ferments. You will be guided through the characteristic features of each brewery and get to know the different types of Shoyu category. I hope to share my experience and let you see the current situation of the industry in Japan. You will go home with Shoyu to look after for about a year. We will prepare Moromi in 1.8 liter jar so in case you are flying without a check in luggage, we can prepare dry and refrigerated Koji and give it to you with salt, so you can make Moromi at home. (as soon as possible, hopefully). If you need this, please do let us know at the time of booking. 自家製のオーガニックお醤油を一緒に仕込みましょう。 仕込んだお醤油はお持ち帰り頂き1年ほど育てて頂きます。 醤油用の麹はMalica fermentsが用意します。製麹のスケジュールのため、2週間前にはエントリーを締め切ります。
5. Bodaimoto Doburoku raw Sake & Sake lees cooking class / 菩提酛仕込みの濁酒(どぶろく)と酒粕料理の会 Doburoku is Koji and rice derived farmer's Sake. It's cloudy, deep, strong - and occasionally fizzy too. In this workshop, we will learn the process and you will take home a jar of Moromi to look after. We will make this Bodaimoto method, of which history dates back 600 years ago in Japan. In the class, we will also have sample tasting of Doburoku that Malica ferments made, and learn how to cook with Sake kasu (the lees from straining)! If you are flying, it is possible to bring the wet and dry ingredients separate. Please consult with us in advance.
6. Classic and Modern Macrobiotic Washoku Culinary Art Program Malica ferments is currently running two programs and some one-day workshops. Our lessons focus on fresh organic, whole, plant-based food and traditional Japanese ingredients. In the program, we will use the most balanced food that are particularly easy to find in our region.
In Macrobiotic cuisine, there are fundamental dishes that you must acquire, and they are meant to be made possible by the most easily available ingredients. Your kitchen is supposed be “a medicine cabinet” for your family. Those dishes will be the keystone of further dishes you learn later in the intermediate and advanced programs. So it is crucial that you master the knife cuts and the yin - yang principle before you step up.
In each lesson, you will be given a Macrobiotic theory lecture before and within cooking time. Additionally, your education will be carefully followed up by your practices at home, and bringing some samples/questions (or sometimes sending photos) to the next class. In the lesson you will also learn all the medicinal cures such as ginger compress, lotus root drink, Ume-sho-bancha etc, which are crucial treaement methods introduced in the traditional Macrobiotic. One lesson takes about 3 hours (sometimes more, depending on the amount of questions to be answered). Our program is individualized, and the lesson group is always maintained small, up to 5-6 people maximum. Keeping the group intimate allows a personalized instruction and hands-on experience to build a strong relationship between you and a tutor.
All the basic/intermediate/advanced programs consist of total of 10 lessons each. Regardless of your previous learning experiences, it is not possible to skip the basic. First you must complete the basic program, then you can step up to the next one. This is to avoid missing information as our intermediate/advanced programs are based on the basic, where we cover the most elemental part of Macrobiotic philosophy which may not be covered by your previous experience.
Come and take the first lesson. If you decide to follow the entire program, the rest of 9 lessons must be completed within 6 months from the first lesson date, in order to sustain the good learning speed. You will also receive 5% discount on the rest of the lessons. Your decision must be made before the second lesson in order to receive this discount. In the first lesson you will already get in-depth overview of Macrobiotic principle, so you can decide whether it would fit your current needs or not. It is recommended to come once in two or three weeks, so you will keep good frequency to learn, practice and bring questions to the class.
The lesson costs €53 for the basic/€56 for the intermediate/€66 for the advanced class (available in future) incl. VAT. To register the entire program after this first lesson, you will pay the rest of the fee minus the 5% discount. It is also possible to pay per lesson without buying the entire program. In that case, you will pay the same fee per lesson every time, and can stop following the program anytime you want. Note that the discount would not apply in that case.
The full payment must be made in advance, and the date should be scheduled upon discussion with a tutor. Usually, the available lesson date is Mon, Tue, Wed and Friday from 11:00-14:00/14:00-17:00. Some weekends lessons are available too.
Contact us if you need the first kick-off lesson, or have any other personal questions before you get on. We look forward to getting to know you.