Rice and fermentation ~How we grow Japanese rice and make fermented food and sake from it | Peatixtag:peatix.com,2011:12021-11-15T11:49:53+09:00Peatix東京ハーヴェストRice and fermentation ~How we grow Japanese rice and make fermented food and sake from ittag:peatix.com,2020:event-16721712020-11-22T17:00:00JST2020-11-22T17:00:00JSTTokyo Harvest 2020 Online from November 7th to November 29th"Rice and fermentation ~How we grow Japanese rice and make fermented food and sake from it"What is the common feature of wine, cheese, beer, yogurt, kimchi, chocolate , and sourdough bread ...?It’s Fermentation.Without noticing Fermentation is in our daily lives, but it supports our health and contributes to diversity in cuisine.So, Japanese rice and Sake producers in Fukushima prefecture will explain a secret hidden national fungus, which is used in Japanese traditional cuisine such as, soy sauce, miso, sake etc...Join us to take part in a discussion with producers![Get a chance to win Koji!]50 people who watch the program until the end and answer the questionnaire will be selected to win 358 (Sagohachi).358, 3 : 5 : 8 = Salt: Koji mold : Rice is a traditional Japanese fermented seasoning.358 brings out the richness and smoothness in the flavor because it creates amino acids associated with umami. Also, 358 preserves food from being rotten and makes it easier to digest, thanks to its enzymes.Nonetheless, it’s good for your health since it improves intestinal environment.How to make cucumber pickles marinated by 358.1. Chop the cucumbers into chunks2. Take 1 tablespoons of 358 per cucumber3. Put them in plastic and rub them together.4. Once you've rubbed it in for a minute, leave it in for at least 20 minutes.And it’s done, Bon appétitYou can make 358 pickles with any kinds of vegetables you like;)[Date and Time]November 22nd 17:00-18:00 (JAPAN)8:00-9:00(UK)9:00-10:00(France, Italy, Spain)15:00~16:00(Vietnam, Cambodia)16:00-17:00(Hong Kong, Singapore, China, Taiwan)19:00-20:00(Australia)[Cast]Rice Farmers: Emi Kato, Koji Kato, Chinatsu Goto, Miyuki NiheiSake Producer: Daisuke Suzuki[How to participate]The program will be streamed live on Tokyo Harvest's Facebook page.Please "Like" the page below to receive notifications on the day of the event.https://www.facebook.com/tokyoharvest/On the day of the event, please click the URL below to view the live stream. https://www.facebook.com/tokyoharvest/live/If you have any questions or comments for the performers, please ask us on the comment section.You can watch the streaming live even without signing up, but sign up is necessary in case you want to give a comment during the live.[About Tokyo Harvest]“Tokyo Harvest” is a harvest festival event where participants taste delicious food grown by food producers in Japan. Through it we get to know the effort and skills of the producers and tells them our thankfulness.Usually we held this event once a year in Tokyo to share Japanese delicious food, but this year, we will hold the event online so that people around the world can enjoy it.https://tokyoharvest.com/Updatestag:peatix.com,2020-11-18 05:50:212020-11-18 05:50:21イベント詳細情報を更新しました。 Diff#826063Updatestag:peatix.com,2020-11-18 05:12:572020-11-18 05:12:57イベント詳細情報を更新しました。 Diff#825953Updatestag:peatix.com,2020-11-18 00:16:242020-11-18 00:16:24イベント詳細情報を更新しました。 Diff#825260Updatestag:peatix.com,2020-11-17 02:47:422020-11-17 02:47:42イベント詳細情報を更新しました。 Diff#823797Updatestag:peatix.com,2020-11-17 02:41:052020-11-17 02:41:05イベント詳細情報を更新しました。 Diff#823781