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    "Fermentation festival" in Hirosaki, 25 booths from inside and outside the prefecture, making miso balls and yoga experience

    "Fermentation festival" in Hirosaki, 25 booths from inside and outside the prefecture, making miso balls and yoga experience

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    The "Fermentation Festival" will be held on October 30th at the Izumino multi-purpose community facility (Izumino, Hirosaki City).

    There will be 25 booths from inside and outside the prefecture, and food and sweets will be sold and workshops will be held under the theme of "fermentation". Ayako Miwa, the representative of the "Fermented Beauty Association", which hosts the event, said, "I planned this event to let people know about fermented foods. I want people to learn how to cook and taste delicious fermented dishes."

    Miwa opened a cooking class in 2016 (Heisei 28), and in 2019 (Heisei 31), he launched a fermented cooking class “Aya Life Beauty Kitchen”. He used to work as a clerical worker in the real estate industry, but when his eldest daughter developed an allergy, he realized the importance of home-cooking and ended up with fermented dishes. “My eldest daughter’s constitution has improved, and I myself have changed my way of life through fermentation,” says Miwa.

    In order to prevent the spread of the new coronavirus, the venue will only offer take-out food and beverages. Restaurants such as “One Natural” (Kasuga-cho), “Kita no Majo no Ie” (taken up), and “Naturology House” (Ekimae-cho) prepare fermented dishes, as well as fermented seasonings and bonito flakes. Also sells. In the workshop, a “fermented beauty instructor” will provide a yoga experience, make cosmetics, and make “salt malted rice” and “soy sauce malted rice”.

    According to Miwa, fermented foods using koji were often used in traditional Japanese cuisine, but in recent years, the westernization of food has led to a decrease in the number of fermented foods. “Japan has a culture of eating rice, so it goes well with koji. Aomori doesn’t have a high level of awareness of fermented foods, so I hope this event will be an entry point,” says Miwa.

    The event had been planned for many years by the Fermented Bijin Association, but the preparations were rushed, and thanks to the help of many people, we were able to hold it. “I want to tell people that regulating the intestines not only changes health, but also changes the mind,” he said.

    The event is held from 10:00 to 15:00. free entrance.

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