Miso making in a special TOKONAME crock

Japanese Craft & Design is a celebration of Japanese crafts, design and food culture.

MONO JAPAN

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Workshop by Malicafe Organic Vegan Food http://malicamera.wixsite.com/malicafe 
Date & Time 
February 17 (Sat) 14:00 - 16:00 February 18 (Sun) 14:00 - 16:00
 
Duration: 120 minutes Location: Platform 3 Lloyd hotel Cost: 120 Euro (Incl. material cost, TOKONAME crock (retail price 120Euro), VAT) Maximum participants: 8 participants per workshop
 
About this workshop:
“Miso” is widely used in both traditional and modern Japanese cuisine and has been gaining worldwide interest over the last years. In this workshop you will be guided through the preparing methods of this traditional Japanese fermented soybean paste. You will learn how to make Miso and also receive a lecture on the Japanese folk culture behind it. A very special addition to this workshop is the TOKONAME crock, an earthenware pot from Japan which is perfectly made for preserving Miso. This rare edition of earthenware is included in this workshop to take back home with you. 
 
The workshop includes: - making Miso in TOKONAME crock. - making approx. 2kg of Miso from organic soybeans and fresh Nama Koji that Malicafe prepares. - sample-tasting of various kinds of Miso for inspiration. - recipes of some fermented food you can make with the TOKONAME crock. 
 
Please note: - You can choose the colour of your TOKONAME online when you book the ticket for the workshop. The colour options are: brown, blue or white (see photo). - The crock itself is about 3kg, and will be given to you in a box of 21㎝X21㎝X22㎝(H). In addition you will be making 2kg of Miso, so it will be around 5kg to take home. We would like to ask you to consider a safe and convenient way to take this home with you.
 What to bring: - Please bring an apron and a potato masher (stamper). 
 About Tokoname ware: Tokoname ware is made in one of the Six Ancient Kilns of Japan, produced in and around Tokoname which lies in the Aichi prefecture. The Yamagen Toen kiln produces modern tableware by applying traditional methods. In doing so they use local natural material that has been used for Tokoname pottery for generations. Only the design has been updated to suit a more modern day standard. 
 
 
 
常滑焼の甕(かめ)で味噌を仕込む会 Workshop by: Malicafe Organic Vegan Food
 日時： 2月17日   14:00 - 16:00 2月18日   14:00 - 16:00
開催時間：120 分
開催場所：展示室
参加費： 120 Euro (材料費、常滑焼の甕(かめ)定価120Euro相当、VAT込み)
最大催行人数：8人
 
ワークショップについて
アムステルダムでマクロビオティックのお料理教室「Malicafe Organic Vegan Food」を開催している料理研究家の茉莉花さんを講師に迎えて安全な食材と日本の伝統的な甕を使った味噌作りを学びます。
甕は900年を超える歴史を誇る常滑の技術と素材をそのまま生かしながら、「伝統を更新する」をキーワードに淡々と甕やティーウェアを作り続ける窯元、山源陶苑の製品です。前回のMONO JAPANではとてもかわいいティーカップ、ソーサー、ポットを出展していました。 今回のMONO JAPANでは、TOKONAMEの甕に味噌を仕込み、そのままお持ち帰り頂いて各家庭で熟成させるというワークショップを行います。 お味噌の種類や文化、作り方についてをまず学んで頂き、この甕に直接味噌を仕込んで頂きます。また、この甕で仕込めるお漬物のレシピもお渡ししますので、味噌が出来上がったあとも末永く暮らしの一部としてお使い頂けます。
今年の初め、その甕で仕込んだ味噌は、春を迎えて夏を越え、秋に入って味も旨みものって、我が家で大変美味しく頂いています。この甕で、みなさんも是非お味噌やお漬物を作ってみてください。 このワークショップでできること：
- オーガニックの大豆とMalicafe Organic Vegan Foodが作る新鮮生米糀を使った約2㎏のお味噌づくり
- 色々お味噌の試食
- この甕で仕込める発酵食レシピ
 今回仕込んで頂くお味噌は2キロほど。甕の重量は3キロで、21㎝Ｘ21㎝Ｘ高さ22㎝の箱に入れてお持ち帰り頂くことになります。ここに2キロくらいの味噌が入るので、総重量は5㎏前後になるかと思います。お持ち帰りは、それを考慮して大きめの強いバッグやゴロゴロ転がして運べる何かをお持ちいただくと楽かもしれません。
 お持ち物： エプロンとポテトマッシャー１つ。 お申込みの際に、ご希望の甕の色をお知らせください。写真掲載のホワイト、ブルー、ブラウンからお選び頂けます。
 
Malicafe Organic Vegan Food http://malicamera.wixsite.com/malicafe

Lloyd Hotel & Culturele Ambassade

Thank you for coming to one of the workshops on MONO JAPAN 2018. We are looking forward, and would like to remind you that an additional entrance ticket is required to enter the MONO JAPAN event where the workshop takes place. Please visit monojapan.nl for tickets. 

Regards, 

The MONO JAPAN team

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Miso making in a special TOKONAME crock

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