Amidasu Fermentation Academy: Seasonal Kitchen Fermentation Course

This year-long course explores the tradition of fermentation in Japanese kitchens across the four seasons. Participants learn to prepare fermented seasonings, seasonal preserved foods, kimchi, and miso-based condiments through hands-on practice. The program emphasizes integrating fermentation into daily cooking to enhance flavors and simplify meal preparation. Each session includes a seasonal lunch featuring fermented ingredients, allowing participants to experience the practical application of their preparations. Designed for all skill levels, the curriculum covers the basics of koji, lactic acid fermentation, and vegetable preservation. By learning these traditional methods, participants gain the knowledge to create their own pantry of fermented seasonings, turning kitchen tasks into enjoyable seasonal rituals.