8F
MUJI
[August 25 (Sun)] Kouji Workshop| Event announcement
2024.08.17
Hello everyone. MUJI Hiroshima Parco.
This is an announcement of the workshop held on August 25 (Sun).
◯Koji Workshop
-----------------------------
Date and time: August 25 | Day | ①11:00-12:30 ②14:00-15:30
Participation fee: 4,000 yen
Capacity: 8 people each time
Lecturer: sodate. Shunsuke Sunanagare
Location: MUJI Hiroshima Parco 7F Open MUJI
■Belongings
・Kitchen scale
・Bottle recommended with lid (500ml to 1000ml) x 3 pieces
If you do not, you can bring a bag with a zipper and transfer it to a container after you bring it home.
・Please bring an apron if necessary.
⇒Reservation page is here
https://www.muji.com/jp/ja/event/event_detail/?selectEventId=12163
※You will not be able to make a reservation from the reservation page on the day before the event.
We accept at stores and telephones.
(MUJI Hiroshima Parco TEL: 082-546-2261)
-----------------------------
[Salt koji] [Soy sauce koji] [Onion koji] Why don't you make three kinds of koji seasonings together?
You can easily arrange it at home after learning the mechanism and basics of fermentation.
This is the second time. This time, we will change the content and make an onion koji.
You can also hear stories about koji and arrangement methods, and it will be a great study.
If you want to make it once, or if you don't know how to make it even after examining it, why don't you take this opportunity to make a delicious koji seasonings together?
Please feel free to join us.
■Lecturer
sodate. Shunsuke Sunryu
sodate. owner
Shop owner of sandwiches, baked confectionery, and additive-free products using koji [sodate.]
He has been engaged in the food and beverage business for many years, and has been interested in additives and pesticides since the birth of a child.
Since it is difficult to completely exclude additives in everyday life, it is also important to actively incorporate fermented foods and detox them.
I went to an old-fashioned soy sauce shop and learned how to make rice koji from scratch!
April 2022 Open sodate. that you want to easily incorporate pesticide-free vegetables and koji! We regularly hold ws such as koji and miso so that it can be easily incorporated at home.
MUJI Hiroshima Parco
This is an announcement of the workshop held on August 25 (Sun).
◯Koji Workshop
-----------------------------
Date and time: August 25 | Day | ①11:00-12:30 ②14:00-15:30
Participation fee: 4,000 yen
Capacity: 8 people each time
Lecturer: sodate. Shunsuke Sunanagare
Location: MUJI Hiroshima Parco 7F Open MUJI
■Belongings
・Kitchen scale
・Bottle recommended with lid (500ml to 1000ml) x 3 pieces
If you do not, you can bring a bag with a zipper and transfer it to a container after you bring it home.
・Please bring an apron if necessary.
⇒Reservation page is here
https://www.muji.com/jp/ja/event/event_detail/?selectEventId=12163
※You will not be able to make a reservation from the reservation page on the day before the event.
We accept at stores and telephones.
(MUJI Hiroshima Parco TEL: 082-546-2261)
-----------------------------
[Salt koji] [Soy sauce koji] [Onion koji] Why don't you make three kinds of koji seasonings together?
You can easily arrange it at home after learning the mechanism and basics of fermentation.
This is the second time. This time, we will change the content and make an onion koji.
You can also hear stories about koji and arrangement methods, and it will be a great study.
If you want to make it once, or if you don't know how to make it even after examining it, why don't you take this opportunity to make a delicious koji seasonings together?
Please feel free to join us.
■Lecturer
sodate. Shunsuke Sunryu
sodate. owner
Shop owner of sandwiches, baked confectionery, and additive-free products using koji [sodate.]
He has been engaged in the food and beverage business for many years, and has been interested in additives and pesticides since the birth of a child.
Since it is difficult to completely exclude additives in everyday life, it is also important to actively incorporate fermented foods and detox them.
I went to an old-fashioned soy sauce shop and learned how to make rice koji from scratch!
April 2022 Open sodate. that you want to easily incorporate pesticide-free vegetables and koji! We regularly hold ws such as koji and miso so that it can be easily incorporated at home.
MUJI Hiroshima Parco
