Fermentation is a process in which sugars and carbohydrates are broken down into simpler compounds through the use of probiotic microorganisms. Throughout Japan’s long history, fermentation has been an important process in preserving food, creating new flavors, and improving the health of Japanese citizens.
Join us for an exciting lecture about the manufacturing process of soy sauce with Takashi Sato followed by the surprising realization of how prevalent fermentation is in well-known, and some not so well-known, Japanese foods with Daisuke Utagawa.
This is part two and the final event in our Fall 2016 Secrets of Washoku Series. This series focuses on the UNESCO Intangible Cultural Heritage of washoku, the traditional dietary cultures of the Japanese based on a set of skills, knowledge, practice and traditions related to the production, processing, preparation and consumption of food.
Owner of Sushiko
President of San-J
This event is free and open to the public, but registration is required for security purposes. Doors open at 6:00PM and will close once seating is full or promptly at 7:00PM. Registered guests will be seated on a first come, first served basis. Please note that seating is limited and registration does not guarantee guests a seat.
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