Making Chocolate by Rice Wine Lees

ichi_assist
#116 ,
Sawara Series #01 .
I visited "Hakko Summit in Katori" which is located near JR Sawara station on October 26th, 27th 2024. “Hakko” refers to the fermentation process in which microorganisms convert sugars into alcohol, acids, or gases. It is commonly used in the production of foods like bread, yogurt, and alcoholic beverages.
On the 27th of October, I dropped off some attractive shops and places in the town of Sawara. They have a lot of nice places where we should get in touch with their culture. I would like to share with everyone the seminar given by Junko Nakayama, which taught us about the benefits of sake lees in an easy-to-understand way.
At first, I have experienced hands-on seminar, "Making Chocolate by Rice Wine Lees". It was taught by Mrs. Junko Nakayama, who is the founder of "Mizutama Clib" and a musician. The seminar was about 30 minutes for us to get to know making it. She explained to us in a friendly and easy to understand way how to experience her methods. Sake lees is utility player for making Japanese flavor dish, such as miso soup, fried vegetables and meat, pickled vegetables. Yes, it could be key ingredient for preparing Japanese meals. If you have the opportunity to visit our country, I highly recommend attending her class in Japan.

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