The roof of the association is being repaired, which is a great help.
Well, this time, I will tell you about the special course that was held yesterday, "Immunity Boost! Fermented Food Course".The person in charge is Keiko Imamura, who has helped her grandmother since she was a child and taught her handicrafts.In the first of the 3 classes, we made nukadoko for nukazuke, prepared shio-koji, and prepared amazake. 
First, at the start of the class, mix koji with brown rice porridge cooked for amazake and set it in the rice cooker.With my hands free, I set the brown rice for lunch in the pressure cooker and started cooking it. 
Keep warm in a rice cooker (allow air to pass through) and leave overnight to ferment and become amazake.
Here are the materials for the bran bed.Depending on the region and household, there are places where it is simply pickled with rice bran and salt, but this time, we prepared kelp, chili peppers, and Japanese pepper seeds in the rice bran bed. 
A lot of rice bran!Rice bran harvested from pesticide-free rice during the cultivation period
For lunch, everyone will enjoy the taste of miso, a representative fermented food in Japan, with the instant miso soup (nori-hikyaku) introduced in the November issue of Musubi. 
These are the rice bran beds from Mr. Imamura's house.We will divide the floor and play an active role in everyone's rice bran floor
It is a challenge to make nukadoko in groups of two or one by one. 
Add salt, kelp, spices, and water to the rice bran and mix. 
The mixture looks like this. 
Put it in a container, add leafy vegetables such as radish leaves and the outside of cabbage, and pickle it. 
It is said that honzuke will taste better if you pickle the pickles about three times.But you can eat the pickled vegetables properly~
He thoroughly explained how to take care of the rice bran bed and when to add the rice bran.
I'm going to plant salt koji too. 
The malted rice and salt are ground and mixed, and then prepared. 
Rice bran pickles pickled in the teacher's rice bran floor.Carrots, melons, radishes, and Japanese mustard spinach were also popular at lunchtime.
Each person took home about 1g of rice bran bed.
Ladies and gentlemen, please try the delicious bran pickles! 
Professor Murakami from Ehime also participated in this course.
"Until now, I've been making my own, so I'd like to learn how to make 'grandmother's wisdom' directly."Next time, on December 12th, she will be practicing cooking with salted rice malt and amazake sweets.
Hope to see everyone's energetic faces next time I'm looking forward to it! + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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