This experience offers a fun exploration of "rice" and "fermentation," the heart of Japanese food culture. First, we'll make five different types of rice flour bread using rice flour and natural yeast. You'll carefully shape and finish each loaf while experiencing the texture of the dough and observing the fermentation process. Enjoy the aroma of freshly baked bread and its light, crispy exterior and chewy interior. For the cooking portion, we'll prepare dishes with gentle flavours using fermented seasonings: Deep-fried tofu steak with red miso sauce Vegetable and mushroom soup with salt koji You'll experience the natural flavours of the ingredients and the rich umami created by fermentation. For dessert, we'll finish with a matcha soya milk jam made with sweet koji and topped with matcha sauce. It has a gentle and comforting flavour. In addition, you'll have the opportunity to taste a variety of koji and miso. Finally, relax and enjoy the dishes you've prepared together.