1. Art of Koji - Japanese fermentation Basic & Master class 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. The basic class focuses on home Koji making for beginners who also want to adopt Japanese fermentation or preservation methods into daily life. You will also learn about Washoku culture and have plenty of sample tasting. 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 relaxing full tasting at the end.
2. Miso making and/or cooking class at Malica ferments 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. This class can also take place at request from the minimum of 6 participants, either at Malica ferments or at a requested venue. We also have a simple Miso making workshop as well. You will still learn a lot about Miso but no meal is included.
3. 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.
Malica ferments malicafe.info(at)gmail.com
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