三河みりん仕込み１.jpg
DSC05705.jpg
三河みりん仕込み１.jpg
DSC05705.jpg

Hon-Mirin Brewing

$80.00

本味醂を仕込む会です。

日本の味醂職人が使用する特別な種麹を使った焼酎用米麹を使用
日本では酒造法の関係で体験できない、海外だからこその特別な味醂仕込み
味醂と粕を活かした、心と体が喜ぶ発酵ランチ付き
  味醂の甘さと旨味、そして発酵文化の奥深さを学ぶ特別なひととき。
  ぜひご参加ください！  

*日時：1月13日（月）　10:00～13:00　（満席🈵)
              1月17日（菌）　10:00～13:00  　　
*場所：City of Covina （210fwy）

*クラスの内容：
味醂について（歴史、種類、など）
材料について（麹についてのお話）
本味醂仕込み（約750mlの味醂）
クラス後に味醂や味醂粕を使った発酵ランチ、使い方を学ぶ

*参加費：＄80
                   
持ち物：エプロン、筆記用具、味醂を持って帰る袋
キャンセルについて：1週間前までのキャンセル可能です。その旨ご連絡ください。それ以降は仕込みの関係上キャンセルは受け付けません。 ご了承ください。
ーーーーーーーー
Hon-Mirin Brewing Class

Join us for a special experience crafting hon-mirin, a traditional Japanese sweet rice seasoning.

  • Using Authentic Ingredients: This class features shochu rice koji made with a special type of seed koji used by mirin artisans in Japan.

  • Exclusive to Overseas: Due to Japanese brewing laws, this unique mirin-making experience is only possible outside of Japan.

  • Fermented Lunch: Enjoy a delicious fermentation-inspired lunch featuring dishes made with mirin and its byproducts, designed to nourish your body and soul.

  • Learn and Explore: Discover the sweetness, umami, and depth of Japan's fermentation culture in this one-of-a-kind session.

Details:

  • Date & Time:

    • January 13 (Monday), 10:00 AM – 1:00 PM (Fully Booked)

    • January 17 (Friday), 10:00 AM – 1:00 PM

  • Location: City of Covina (near 210 Fwy)

  • Fee: $80

Class Highlights:

  • About Mirin: Learn the history, types, and cultural significance of Mirin.

  • Ingredients: Explore the key elements of mirin, including the role of koji.

  • Hon-Mirin Brewing: Make approximately 750ml of your hon-mirin.

  • Fermented Lunch: Enjoy a meal made with mirin and its byproducts, and learn practical ways to incorporate them into your cooking.

What to Bring:

  • Apron

  • Notebook and pen

  • A bag to take home your mirin

Cancellation Policy:
Cancellations are accepted up to one week before the class. After that, due to preparation needs, cancellations will not be accepted. Thank you for your understanding.

Come and enjoy this extraordinary journey into the art and flavor of Japanese fermentation!

Date:
Quantity:
Register Now

本味醂を仕込む会です。

日本の味醂職人が使用する特別な種麹を使った焼酎用米麹を使用
日本では酒造法の関係で体験できない、海外だからこその特別な味醂仕込み
味醂と粕を活かした、心と体が喜ぶ発酵ランチ付き
  味醂の甘さと旨味、そして発酵文化の奥深さを学ぶ特別なひととき。
  ぜひご参加ください！  

*日時：1月13日（月）　10:00～13:00　（満席🈵)
              1月17日（菌）　10:00～13:00  　　
*場所：City of Covina （210fwy）

*クラスの内容：
味醂について（歴史、種類、など）
材料について（麹についてのお話）
本味醂仕込み（約750mlの味醂）
クラス後に味醂や味醂粕を使った発酵ランチ、使い方を学ぶ

*参加費：＄80
                   
持ち物：エプロン、筆記用具、味醂を持って帰る袋
キャンセルについて：1週間前までのキャンセル可能です。その旨ご連絡ください。それ以降は仕込みの関係上キャンセルは受け付けません。 ご了承ください。
ーーーーーーーー
Hon-Mirin Brewing Class

Join us for a special experience crafting hon-mirin, a traditional Japanese sweet rice seasoning.

  • Using Authentic Ingredients: This class features shochu rice koji made with a special type of seed koji used by mirin artisans in Japan.

  • Exclusive to Overseas: Due to Japanese brewing laws, this unique mirin-making experience is only possible outside of Japan.

  • Fermented Lunch: Enjoy a delicious fermentation-inspired lunch featuring dishes made with mirin and its byproducts, designed to nourish your body and soul.

  • Learn and Explore: Discover the sweetness, umami, and depth of Japan's fermentation culture in this one-of-a-kind session.

Details:

  • Date & Time:

    • January 13 (Monday), 10:00 AM – 1:00 PM (Fully Booked)

    • January 17 (Friday), 10:00 AM – 1:00 PM

  • Location: City of Covina (near 210 Fwy)

  • Fee: $80

Class Highlights:

  • About Mirin: Learn the history, types, and cultural significance of Mirin.

  • Ingredients: Explore the key elements of mirin, including the role of koji.

  • Hon-Mirin Brewing: Make approximately 750ml of your hon-mirin.

  • Fermented Lunch: Enjoy a meal made with mirin and its byproducts, and learn practical ways to incorporate them into your cooking.

What to Bring:

  • Apron

  • Notebook and pen

  • A bag to take home your mirin

Cancellation Policy:
Cancellations are accepted up to one week before the class. After that, due to preparation needs, cancellations will not be accepted. Thank you for your understanding.

Come and enjoy this extraordinary journey into the art and flavor of Japanese fermentation!

本味醂を仕込む会です。

日本の味醂職人が使用する特別な種麹を使った焼酎用米麹を使用
日本では酒造法の関係で体験できない、海外だからこその特別な味醂仕込み
味醂と粕を活かした、心と体が喜ぶ発酵ランチ付き
  味醂の甘さと旨味、そして発酵文化の奥深さを学ぶ特別なひととき。
  ぜひご参加ください！  

*日時：1月13日（月）　10:00～13:00　（満席🈵)
              1月17日（菌）　10:00～13:00  　　
*場所：City of Covina （210fwy）

*クラスの内容：
味醂について（歴史、種類、など）
材料について（麹についてのお話）
本味醂仕込み（約750mlの味醂）
クラス後に味醂や味醂粕を使った発酵ランチ、使い方を学ぶ

*参加費：＄80
                   
持ち物：エプロン、筆記用具、味醂を持って帰る袋
キャンセルについて：1週間前までのキャンセル可能です。その旨ご連絡ください。それ以降は仕込みの関係上キャンセルは受け付けません。 ご了承ください。
ーーーーーーーー
Hon-Mirin Brewing Class

Join us for a special experience crafting hon-mirin, a traditional Japanese sweet rice seasoning.

  • Using Authentic Ingredients: This class features shochu rice koji made with a special type of seed koji used by mirin artisans in Japan.

  • Exclusive to Overseas: Due to Japanese brewing laws, this unique mirin-making experience is only possible outside of Japan.

  • Fermented Lunch: Enjoy a delicious fermentation-inspired lunch featuring dishes made with mirin and its byproducts, designed to nourish your body and soul.

  • Learn and Explore: Discover the sweetness, umami, and depth of Japan's fermentation culture in this one-of-a-kind session.

Details:

  • Date & Time:

    • January 13 (Monday), 10:00 AM – 1:00 PM (Fully Booked)

    • January 17 (Friday), 10:00 AM – 1:00 PM

  • Location: City of Covina (near 210 Fwy)

  • Fee: $80

Class Highlights:

  • About Mirin: Learn the history, types, and cultural significance of Mirin.

  • Ingredients: Explore the key elements of mirin, including the role of koji.

  • Hon-Mirin Brewing: Make approximately 750ml of your hon-mirin.

  • Fermented Lunch: Enjoy a meal made with mirin and its byproducts, and learn practical ways to incorporate them into your cooking.

What to Bring:

  • Apron

  • Notebook and pen

  • A bag to take home your mirin

Cancellation Policy:
Cancellations are accepted up to one week before the class. After that, due to preparation needs, cancellations will not be accepted. Thank you for your understanding.

Come and enjoy this extraordinary journey into the art and flavor of Japanese fermentation!

  • Join the hands-on experience of traditional Kyoto Style Sweet Miso (白みそ) making workshop lead by Yoko Maeda Lamn, a Certified Miso Sommelier and a Koji Instructor from Japan. This workshop will introduce Organic Rice Koji and Organic Soy Beans, an essential living culture for the Japanese kitchen, to share with everyone in class.

    We will be making handcrafted Sweet Miso, a popular type of miso in Japan known for its lightly sweet and gentle flavor. With a lower salt content and a higher ratio of rice koji to soybeans, it produces a sweet miso flavor with an amazing aroma. We will provide you with the prepared ingredients for you to take home and ferment in your own households. It should be ready in about two weeks.

    Step-by-step process in making a homemade miso soup ball known as “Miso Dama” in Japanese. This workshop will showcase a mix of ingredients and powered dashi stock into miso, and making a small ball. When you want to have a cup of miso soup, just pour hot water into the miso ball, then you have your miso soup within minute!

    Bring your own class writing materials for the workshop and a bag to carry home your own Soy Sauce. All Soy Sauce making materials and glass jars are included.

    The location details will be provided in advance in the City of Covina, Los Angeles.

    * Minimum 2 participants, maximum 5 participants per classDescription text goes here

  • • Make hand crafted traditional Kotyo style Sweet Miso (白みそ）

    • Learn about essential living cultures

    • Step-by-step process in making of Miso Soup Balls (Miso Dama)

    • Receive pre-prepared ingredients for fermentation

  • Your instructor for this session is Yoko Maeda Lamn, an Expert Miso Sommelier and Koji Instructor from Japan. Join us for a unique opportunity to explore the flavors of Japanese traditional Soy Sauce.

    We look forward to welcoming you to this enriching experience. Don't miss out on the chance to craft your Sweet Miso and Miso Dama.

  • If you need to cancel your class and want a refund, you need to cancel a full week (7 days) in advance before the class starts. All materials are purchased before hand and it's hard to deal with last-minute cancellations.

    Instead of dropping out if you have a schedule conflict, a better idea is to ask around and see if any of your friends want the spot. If you need to cancel the class 7 days before it starts, please contact us.

    There are no refunds for cancellations after the 7-day period before a class starts.Item description