3 day fermentation workshop in Nara, learning key ingredients of washoku
Fermented seasonings are the keys of Japanese food; miso, shoyu (soy sauce), venegar, mirin, and sake.
For this 3 day fermentation workshop, we learnt how to make key seasonings by ourselves, and how to utilize them in our daily lives, and 100 recipes of food processing and preservation.
Home brewed Sake can be also a good seasoning for Japanese cooking. 
We also visited small scale traditional food producers, including Umetani shoyu brewery, and Miyoshino sake brewery in Yoshino, Nara prefecture.
Koji malt room in Miyoshino sake brewery.
Sake kasu soup was provided by the brewery.
Umetani shoyu
Fermentation workshop can be arranged if you have a group of more than 5 people. Please let me know your special interstes, and I would be happy to assist your expereince in Japan.