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      15th Natural Yeast Bread Baking Class in Tokyo

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      August 19, 2012

      Sunday  12:00 PM - 4:00 PM

      4-1-1 Tsukishima Chuo-ku
      Tokyo, Tôkyô

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      15th Natural Yeast Bread Baking Class

      Theme: Shiokoji Bread made with Natural Yeast

      Shiokoji has experienced a boom in popularity of late and we're going to use
      it to make bread. "What is shiokoji?" you ask. Briefly, shiokoji is fermented salty malted rice. The fermentation is accomplished using the same kind of mold used to create miso and sake, and brine is added to the fermented rice to create shiokoji. Shiokoji causes bread dough to rise more,
      and results in a softer crumb and crispier crust. In the class, we will use shiokoji to also make some simple meat and vegetable side dishes to eat with the bread.

      Time:Aug.19 12:00~16:00

      Place:Tsukishima-shakaikyouikukaikan 4-1-1Tsukishima Chuo-ku Tokyo, Japan

      Cost: 3,000 yen (Material and facility usage fee)

      What to bring: Apron and container for taking bread home

      Application dead line:Aug.17. 10:00 pm

      Participants will also get to eat them.

      If you want to attend, send e-mail

      By the way, if you make a reservation, but later find that you cannot

      attend, please let us know at least one day in advance.

      Categories: Education | Food & Wine

      Event details may change at any time, always check with the event organizer when planning to attend this event or purchase tickets.
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