Have you heard of "Nukazuke?"
Nukazuke is vegetables picked in rice bran, and is considered to be one of the traditional beauty foods in Japan. Eating nukazuke can result in good conditions of the stomach and skin, and since vegetables, meat and fish can be pickled in the "nukadoko" or nuka bed, it can prevent the wasting of food.
Many people think that making nukazuke can be difficult, but that's not necessarily the case! Savory Japan will be holding a cooking class using a nukazuke kit by "Dai Ichi Kobo."
This kit is used just for one month so it is not difficult to maintain. By using nukazuke in cooking, you can eat a lot of vegetables and you don't have to use any heat, so it's perfect for the hot summer!
Please come and join us and learn how you can start your "nukazuke life" in a simple way!
★Date and time: August 7 (Sun ), 2016 12:00pm〜4:00pm (doors open at 11:30am)
★Venue: Tsukishima Shakai Kyouiku Kaikan, 4F Cooking class
★Participation Fee: 6,500 yen per person (tax included)
*Also includes fee for recipes, ingredients and a light meal
*Please pay when you arrive at the door
・Nukazuke lesson using Dai Ichi Kobo's nukazuke kit
・Learn how to make simple dishes using nukazuke
・Learn about yeast and nukazuke
１）Please fill in the registration form
２）After registration has been completed, we will send you a confirmation email
＊Registration deadline is 11:00am on August 4 (Thurs)
＊For all cancellations after the deadline, 100% of the fee will be charged.
★Class size：30 participants
★Registration and cancellation deadline: 11:00am on August 4 (Thurs)
★What to bring: Apron, writing utencils, a bag (i.e. plastic bag from the grocery store should be OK) to take home the "nukadoko"
※For all cancellations after the deadline, 100% of the fee will be charged.
★Please note：Savory Japan announces events through its homepage, Facebook site and Meetup. If the booking is full, we many need to put you on our waiting list. Thank you for your understanding and cooperation.
★Sponsor：Dai Ichi Kobo
Dai Ichi Kobo
Since 1950, Masakazu Tada focused on ancient Japanese fermemted foods (miso, nukazuke) and has researched and developed food that can easily supplement "natural yeast" which many people experience a deficiency of. "Kobon" and the nukazuke kit (that is used in the Savory Japan Nukazuke cooking class) are products that has natural yeast that was collected from Mt. Asagi of Izu.
Executive Director of KOME-MISO-SYOUYU ACADEMY.
She is a coordinator that connects the people making, using, and eating food. She plans and holds many seminars and events that is useful for a healthy way of life, and is busy traveling around Japan aiming to revitalize various regions by the true meaning of food and agriculture by connecting the region, climate, culture.