20/05/2026
What a fabulous day!
Thank you for this wonderful opportunity to share my passion with so many people alongside the legendary .
I am now even more convinced that Sakadane bread and Nukazuke can be well appreciated outside Japan 🇯🇵
(All of the tasting foods I prepared were incredibly popular ðŸ˜)
I’m planning to organise more events like this when I return from Japan in June!!
DM me if you’re interested!
Special thanks to for encouraging a shy person like me to take part in this event, and to for all the wonderful support. Without you, this class wouldn’t have been possible.
DAY 2 - THE FERMENTERS GUILD SYMPOSIUM MASTERCLASSES
A fabulous deep dive into Koji and Mould Fermentation with world renowned experts Sandor Katz and Haruko Uchishiba
Sandor focused on using unique techniques and ingredients for making Shio Kojis and Amazakes with demos in the morning.
After a fabulous lunch from the chefs , Haruko dived in to the secrets behind Sakadane with yeast starters for all to take home to start making their own bread.
Haruko shared the living history of her 60 year old Nukadoko and how to make Nukazuke with demos and tasters to try.
We were all lucky enough to try her beautiful Amazakes - purple sweet potato, chocolate and pear on toasted Sakadane bread 👌
These limited masterclass spots sold out quick!
We can’t wait to let you all in on what we are planning for 2027, so keep your 👀 peeled.
Thanks to all that came and enjoyed!
The Fermenters Guild and OmVed teams 💚
