Amidasu Fermentation Academy: Nuka-doko Making and Lifestyle Class

This workshop guides participants through the process of making and maintaining a Nuka-doko (rice bran bed) to incorporate traditional fermented pickles into daily life. It covers the basics of preparation, how to pickle vegetables, daily maintenance, troubleshooting common issues like mold or odor, and long-term care. The program includes essential tools such as a water drainage device and an iron ball, along with one year of follow-up support to answer ongoing questions. The curriculum emphasizes sustainable maintenance, ensuring students can confidently manage their Nuka-doko over time. Participants also receive a one-time replacement supply of ingredients in the event of failure, providing a safety net for beginners. The course is available in both in-person and online formats, providing hands-on instruction and guidance on how to use fermented vegetables in everyday meals.