MEET JUNKO HAMILTON
Culinary Arts Specialist
Experienced cooking instructor in various cuisines, including Japanese, Irish and other European styles. Junko has a deep knowledge of the culinary arts, in particular fermentation and the relationship between food & health. Between 2008 and 2014 she moved to Dublin and ran workshops in Ireland & France for many well known chefs and restaurants. She has appeared as a guest lecturer at Electric Picnic, Experience Japan and a host of similar events. She now lives in Kyoto prefecture near the Japan sea, where she opened her own cooking school & café, tabel table. Junko’s policy is: “You are what you eat.”
Japanese Fermentation and Preservation with “Koji”
When we talk about Japanese food, one of the most important elements is “fermentation”. Our main seasonings, such as miso, soy sauce, mirin, sake and rice vinegar are all produced by fermentation. Japanese brewing culture began to develop when our staple food of rice and the “Koji” mold were first combined, an event that is said to have occurred over 2000 years ago!
“Koji” refers to Koji microbes (The scientific name is Aspergillus oryzae) grown on steamed grains such as rice, soybeans or barley Koji is essential for the fermentation processes used to make sake, soy sauce and miso.
The Japanese view Sake as a special medium to communicate with Gods, when we drink our minds are freed, entering a different realm of reality, thus they believed this holy mould, which turns rice gratefully into Sake, was a gift from the Gods. Sake is deeply intertwined with the concepts of Japanese religion and spiritual practice, which in turn led to the development of traditional performing arts and music. From this sense, you could say that the whole of Japanese culture has been nurtured by Koji.
In this sessions, you will not only learn what Koji is, but also how to use it. Actively learning how to ferment and create a number of Koji dishes and sauces.
WHAT YOU WILL NEED
An ingredients list and instructions will be sent to all participants ahead of the offering in addition to a beautifully curate Koji Kit straight from Japan.
OFFERING DETAILS::
A typical offering will last 120 Mins
Timezone 11:00am BST | 6:00am EST
What you will need for the offering is outline above
The Offering will be recorded and a Post Session Replay will be sent to all registered guests. So even if the timezone doesn’t align, you are still able to connect and delve into the offering in your own time and at your own pace.
This Offering is suited to All
What will happen during the offering?
Learn about “Koji” and some easy ways to add it to your diet
Talk about Japanese Fermented food and Koji
Getting to know your Koji - touching, smelling & tasting
Making Koji seasonings
Shio koji ( Salt koji)
Shoyu koji (Soy sauce koji)
Amazake
5. Cooking with Koji seasonings
Shio koji marinated chicken
Shio koji salad dressing
Shoyu koji stir fried vegetables
Amazake smoothie
Who is this session for?
Anybody who is interested in fermentation, “Koji” and Japanese food in general.
What will be achieved?
A really good grounding in the art of Japanese fermentation.
SESSION PHILOSOPHY
To eat well is not only related to your body. The Japanese believe that if your stomach is in good condition, your spirit will also be content. Learn how to enhance your mindfulness and well-being through your daily diet, using the Japanese way of eating.
SESSION OVERVIEW:
Japanese cuisine is based on fermented food. Our main seasonings and condiments are mostly made by fermentation. “Koji” is a key Ingredient in these fermented dishes. In this session, you will not only learn what Koji is, but also how to use it.
ADDITIONAL OFFERINGS WITHIN THIS SERIES
Series | The Culinary and Mindful Art of Japanese Cuisine
We encourage all participants to enrol on all 4 offerings as they are inter-related and will give you a greater understanding of the fine Art and Spiritual Connection Japanese Cuisine has and the processes involved in creating and integrating it seamlessly within your own life.
30 May 2021 | Japanese fermentation and preservation with “Koji”
26 June 2021 | Sauces of Japan
30 July 2021 | The Art of Ichiju Sansai - One Soup, Three Dishes
11 Sept 2021 | Miso Making
INFORMED CONSENT
* Not suitable for those with bean allergies.
I understand that any information that I receive in this workshop should not be construed as a substitute for any medical examination, diagnosis or treatment; and that I should see a physician or other qualified medical specialist for any ailment of which I am currently aware. I understand that Junko Hamilton is not medically qualified to diagnose, prescribe or treat any illness, and nothing said in the course of the session should be construed as such. I take full responsibility for my well being and actions during the workshop and do not hold the practitioner or Consciously Connected Travel liable for any outcomes resulting from this workshop.
REFUGE MEMBERSHIP:
Our Refuge Membership affords you 10% OFF all Digital offerings like this one in addition to an array of other perks and access.
INCLUDED IN YOUR MEMBERSHIP
5% OFF CCT Retreats + Journeys
10% OFF our online Classes, Workshops + Offerings as part of our Digital Wellness Series
10% OFF our Pop-up Conscious Events
20% OFF our Guides + Meditations
10% OFF One-to-One sessions with our Conscious Practitioners
Access + or perks to a select number of members clubs + co-working spaces.
Access to a range of Discounts + Perks with our conscious partners in Wellness, Fashion, Beauty, + more
Access to a library of past classes, workshops + offerings
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