Day 1 am
Lesson 1: Japanese Cuisine 101
- Structure and Diversity一汁三菜
- Within the structure of brown rice, miso soup and three side dishes there is an abundance of diversity日本の食の豊かさ
- Introduction to essential ingredients欠かせない物の紹介
- brown rice and rice bran 玄米と米ぬか
- sea salt and minerals
- Tofu 豆腐
- Hard Tofu しっかり豆腐
Soft Tofu 豆乳の蒸し豆腐
- Okara sweets 副産物であるおからを利用
- Hard Tofu しっかり豆腐
- Soup Stocks だし
- Benito Flakesかつお
- Sea Kale昆布
- Shiitake Mushrooms 椎茸
- Principle preparation methods調理方法 （焼 煮 蒸 揚 生 ）
- grill 焼
Day 1 pm
Lesson 2: Japanese Fermented Foods日本の発酵食
- Soybean 大豆
- Processed through fermentation発酵で消化しやすくなる
- Koji microorganism
- Activity 実技
- Make unfiltered Sake rice wine どぶろく仕込み
- Make Amazake甘酒仕込み
Lesson 3: Japanese Fermented Vegetables 漬物文化
- Pickled Vegetables 漬物
- Preservation through fermentation 発酵植
- Takuan (pickled Daikon Radish)
- Umeboshi (pickled sour plumb)
- Rice bran pickles ぬか付け
- Rice bran fermentation糠漬け
- Tasting 試食
Day 2 am
Lesson 4: Dashi Soup Stock
- Culture of Dashiだし文化
- steamed egg hotchpotch茶碗蒸し
- Boil Dashiだし煮
Day 2 pm
Lesson 5: Flavors and Condiments
- Principle Flavors
- Salty しおみ（鹹味）
- Unflavored, natural滋味
- 調味料 と薬味(塩・味噌・醤油、柚子胡椒、山椒、しそ、ネギ)
滋味と旨味（酸味 苦み 辛み 甘み 旨味 しおみ（鹹味） 滋味）
- Principle Condiments
- miso 味噌
- soy sauce 醤油
- Amazake 甘酒
- Sake 酒
- Mirin みりん
- Shiokoji 塩麹
Lesson 6: Beans豆料理
- Variety beans and their uses
- make miso 味噌
Day 3 am
Lesson 7: Macrobioticsマクロビオティック
- Philosophy of Yin and Yang
- Layered Steaming
Day 3 pm
Lesson 8: Japanese Curry
- Introduction (How to feed a large group of people with least effort!)
- Japanese Curry
Lesson 9: Udon (wheat noodles)
Day 4 am
Lesson 10: Drinks and Sweets
- Enzyme cultivation
- drinks 酵素ドリンク
- nothing goes to waste
Day 4 pm
Lesson 11: Meals for Special Occassions ハレの日
- Significance of holidays
- make Mochi餅つき
- sticky rice and beans赤飯
instructor(s)/teaching organization bio(s)
Kyle Holzhueter, PhD (Bioresource Sciences), First Degree Certified Plasterer
Sora Miyashita, permaculture, natural building and plastering apprentice at Permaculture Center Kamimomi, certified Chef with cooking license
Masumi Aso majored in Food Science and Dietetics at Nakamura Gakuen University、and passed the state examination of registered dietitian. She received her Permaculture Design Certificate in 2008 and is head cook for Permaculture Center Japan.
Kazuko Jimoto received her Permaculture Design Certificate in 2009 and is the head cook for Permaculture Awa's Permaculture Design Course.
course start and ARRIVAl dates
The class begins at 9 a.m. on March 20. The night before the class begins, March 19, is included in the cost of the class.
course end and departure dates
The last day of the class is March 23. The night of March 23 is included in the cost of the class.
Includes all food, lodging and instruction.
A $100 non-refundable deposit will secure your spot in the course. You can make your deposit with PayPal below or go to our Payment page for more information and options.
This class will be taught in English.
All food and lodging is included in the cost of the course. Students will stay in the Ranch bunkhouse with options for upgrades. We provide high quality mattresses, linens and blankets. Please see our Accommodations page for more information.
Please see our Payments page for more information about how to pay.
GETTING TO RANCHO MASTATAL
Please see our Directions page for detailed information on how to get to Rancho Mastatal.
To enroll in the class, please fill out our Online Registration Form.
For more information about this class and Rancho Mastatal please contact us at firstname.lastname@example.org and/or call the Ranch at 2200-0920.