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2020/9/12 / NAPA, CA / Other
Venue | Zoomを使ってのオンラインレッスンとなります。 |
---|---|
Address | NAPA, CA, 94558-9448 United States |
Date | 2020/9/12 |
Time | 18:30 minute(s) - 20:30 minute(s) |
- [Time detail]
- [Getting here]
最寄りバス停留所
NCTPA Coombs/Third 停留所
NCTPA Third/Coombs 停留所
NCTPA Coombs/5th 停留所
NCTPA First/Main 停留所
NCTPA First/Randolph 停留所
- [Venue detail]
麹を使った3種類の発酵調味料ワークショップ
- [Contact]
- 麹クリエイター Haruna Deasy
harunadeasy.koji@gmail.com
- [Registrant]Haruna Deasy
- [Language]日本語
- Posted : 2020/08/27
- Published : 2020/08/27
- Changed : 2020/08/27
- Total View : 383 persons
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日本伝統発酵食である「麹」は食材を美味しくしてくれるだけでなく、
免疫力を上げてくれたり、心を整えてくれます。
麹を使って、自家製塩麹・醤油麹・甘酒を一緒に仕込みましょう!
日時:9/12(Sat.) 3:30〜5:30pm (PST)
受講料:$50
場所:Zoomを使ったオンラインレッスンです。お申込み後にURLをお知らせします。
《内容》
・座学:麹とは?なぜ麹が体に良いのか?基礎知識から学びます。
・発酵調味料の塩麹、醤油麹を一緒に仕込みます。
・飲む点滴と呼ばれるほど栄養満点な「甘酒」とは?
「甘酒」の作り方をご紹介します。
・仕込んだ発酵調味料を使ったレシピの紹介
・質疑応答
※材料はご自身にてご用意頂くようお願いしております。
"家にあるものを利用して手軽に生活に取り入れて頂く”ことが目的のため、お手数ですがご用意頂けると幸いです。
材料:生麹もしくは乾燥麹(200g)・海塩(約20g)・水(約100ml)醤油(約100ml)
器具:メイソンジャーやタッパーなど密閉できる容器2つ
※お申し込み後に、アメリカで手に入る麹についてメールにてお知らせしますので、そちらからお買い求めください。
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こちらから追ってメールをさせて頂きます。
https://forms.gle/P4FEmLJMYyuGNUCt8
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