Fermentation Masterclass: The Foundation

服務說明

Session 1: Fermented Gastronomy (10:30 – 15:00) I. Appetizer: Salmon Mousse Canapé The "Petit Canapé": In French culture, a meal begins with an elegant bite by the table. While spreads are common in French shops, a true Chef’s spread is uniquely crafted. Through fermentation, the salmon becomes exceptionally succulent, flavorful, and easy to digest. II. Starter: Fresh Fruit & Garden Salad Learn to create a light, vibrant dressing using Shio-Koji. This seasonal combination harnesses both the natural enzymes of the fruit and the microbial power of the Koji. III. Main Course: Basil Koji Scallop Risotto Crafted Flavor Koji: Demonstration and technique (Includes a complimentary 100g jar of Basil Koji). Scallop Fermentation: How to ferment and sear scallops for superior texture and depth. The Art of Risotto: Culinary execution and plating. IV. Dessert: Taro Amazake Teaching the fundamentals of Amazake fermentation. Includes a demonstration and tasting of our signature Taro Mousse Amazake. Session 2: Liquid Fermentation & Desserts (15:30 – 18:00) Kombucha, Fruit Fermentation, and Infused Desserts Kombucha Crafting: From starter to finish. Ginger Ale & Pineapple Sparkling Elixirs: Natural carbonation techniques. Red Wine Kombucha Poached Pears: A sophisticated fermented dessert. Theory: Fundamental concepts of beverage fermentation. Bonus: Includes a complimentary Kombucha SCOBY, multi-beverage tasting, and a serving of Red Wine Kombucha Poached Pear. Important Notes Full recipes provided. Photography is permitted; video recording is strictly prohibited. A minimum of 4 participants is required to hold the class. Private group bookings (4+ people) are available. Please message for details. Hobbyist Classes focus on experience, tasting, and fundamental theory. Advanced microbial science and extended recipes are reserved for Professional Certification tracks.