Tokyo Metropolitan PrefectureSetagaya-ku
Lactic Acid Bacteria and Fermented Drink “Miki” ~Okinawa/Kurima Island~
- Lecture / Seminar
- Real-life event
Schedule
2024.12.01（日）
Start：14:00 End：16:30
Charge
Tuition fee 8800 yen
Contents
Lecturers: Akinobu Kajikawa (Professor, Department of Agricultural Chemistry, Tokyo University of Agriculture)/Yoko Sunagawa (presided over by Miki Kurimajima)
Learn and experience the fermented drink “Miki (Miki),” which has been drunk since ancient times on the islands of Okinawa and the Amami Islands, from the viewpoint of science and tradition. From the standpoint of a lactic acid bacteria researcher, I will explain the fermentation process of “miki” and the microorganisms involved in it. They talk about tasting “miki” made using traditional methods from Kurima Island, demonstrations of making miki, and the traditions and prayers of the island. We have also prepared gifts for handmade Kurima Island Miki kits so that students can easily make “miki” at home.
Capacity：30 people each time
Intended audience：18 years and over
Advance applications are required
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