Uncover the secrets of fermentation germs and live longer – well, it may be a little more complicated than that, but the fact remains miso, cheese and other fermented edibles are highly likely to improve your chances of reaching an advanced age. This bilingual (English and Japanese) class, held at Nagano prefecture's Ginza outpost, helps you gain a deeper understanding of traditional Japanese fermentation methods, koji bacteria and cooking with fermented products. At the end of the day, you'll even be certified as a Hakko (fermentation) Ambassador by the Institute of Fermentation for the Future – how about that for a title to put on your business card! Reservations are required and there's only room for 20 participants, so hurry up and secure your spot through the online booking form.
Make sure to also check out our interview with 'fermentation cuisine' expert and chef Nobuaki Fushiki.