Japanese food is rooted in fermentation: visit a village of fermentation and see sake brewing
Date: January 2015, 1 day
Bordering on the Tone River, Kozaki Town has prospered since the Edo period as a place of sake brewing and soy sauce and miso (fermented soybean paste) production. It has developed its community as a‘village of fermentation’. This tour explores the fermentation culture, which is indispensable to Japanese food, by visiting Terada Honke, the sake brewery that has operated for over 300 years, and viewing the sake brewing process, along with tasting tofu, miso and soy sauce made using locally-produced soybeans.
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