WORKSHOP
Workshop
In the same room, making it together.
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What the hands learn is slow to leave.
So we have kept holding sessions where we stand in the same kitchen and make it together.
Hand over only the method and you can make only that one thing. Why this soybean, why this salt.
We begin there, so that at home you can rebuild it from whatever is in front of you.
The date, the place and the fee for the next session are not decided.
What is settled and what is not is written plainly in 04 What is not decided.
01 ／ TOGETHER
In the same room, together
A recipe says “a pinch,” and the amount is different for every person. Open your hand and show them, and that settles it.
How loose the dough is. How warm the koji has become. How miso holds together when you squeeze it. The harder something is to put into numbers, the faster it is to work side by side.
A video you can return to any time, as often as you like. In the same room you can check the smell and the feel, right then. Neither one is above the other ── what each can hand you is different.
02 ／ WHAT WE MAKE
What we have made so far
Each session, we settle on one thing to make, and gather.
Fermentation ── miso, sourdough. Starting from which soybean, which flour, and why
Skincare ── making it, and looking together at how to choose what suits your own life
Seasonal work by hand ── the things that can only be done then
Sessions with children ── packing miso away, alongside children
All of it was once done in home kitchens.
What we make changes each time.
What comes next will be posted here once it is settled.
If there is a session you would like, or something you want to ask,
write to us.
03 ／ THE DAY
How the day goes
Before making anything, we start from why. Skip that, and you can only make the one thing you made that day.
- Lay the ingredients out and lookWe read the backs of the packets together. Two things sold under the same name can say different things inside. We look at what differs, first
- Why these were chosenI say why I chose that soybean, that koji, that salt. You do not have to choose the same way.
It is handed over as material for your own choosing
- HandsFrom here on it is almost all hands.
Measuring, and how it feels to the touch, adjusted right there
- Taking it home, and afterWhere in the house to keep it, when to look at it, how you know it is ready.
What comes after the making is far longer
The order and the length change with what is being made.
What does not change is starting from why.
04 ／ NOW
What is not decided
We could have written “coming soon” and left it there. But that gives nothing to anyone who came to look today. So here is what we know, as it is.
The date of the next session is not decided.
The place and the fee are not decided.
There is no way to reserve a seat here yet.
We do not want to write something undecided as though it were decided, so we are saying it plainly. When it is settled, it will be posted here.
Notice of the next session goes out in the letter at the foot of this page ── sent with what can be done in the season now. We are still getting that ready. When it can be received, it will be added here.
If there is a session you would like, or something you want to ask, write to us at Contact.
05 ／ Q & A
Questions we are asked
Is there anything to bring?
Can I come with a child?
Can I follow it as a beginner?
Which language?
You do not have to wait for the next session.
There is one thing you can start today.
Mix flour and water and leave it in a corner of the kitchen. If it is plum season, salt them and set a weight on top. Rinse rice and leave it to soak. None of it needs a new tool.
If it does not go well, bring it as it is. The day begins with looking together at what happened.