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所在平台: Udemy |
课程主页: https://www.udemy.com/course/the-essence-of-japanese-fermentation/
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**课程名称：日本发酵的精髓** **课程概述：** 欢迎参加《日本发酵的精髓：从古老传统到家庭烹饪的综合指南》。本课程由发酵专家和民族植物学家前田千里主讲。课程将带您深入了解米曲、味噌、大酱等传统发酵文化，以及微生物与植物之间的共生关系，使学生全面理解日本料理的传统。探讨日本传统料理中使用的发酵文化，并将在日常烹饪中应用这些知识。 **课程目标：** 本课程旨在提供日本发酵的历史背景、科学原理、文化意义和烹饪应用的全面理解。通过文化见解、科学知识、动手活动和美食探索的结合，学生将获得基础知识，欣赏日本发酵背后的艺术与科学。 **为什么选择本课程？** - **文化见解**：发掘丰富的日本饮食文化历史与传统。 - **科学探索**：理解发酵过程中微生物和化学反应的基础。 - **动手经验**：通过互动活动、品尝和家庭实验应用所学内容。 **课程大纲：** - **模块1：日本饮食和发酵的烹饪画布**：追溯日本发酵的发展历程，了解塑造这一烹饪基石的文化信仰与实践。 - **模块2：发酵科学基础**：揭开发酵的奥秘，学习微生物的关键角色及如何将基本原材料转化为复杂多味的食品。 - **模块3：日本发酵产品简介**：探索日本发酵食品的基本成分，包括谷物、豆类和蔬菜，以及腌制床、酱料和调味品。 - **模块4：用发酵调味品制作“一汁三菜”**：深入日本烹饪艺术，专注于如何结合发酵调味品。理解“一汁三菜”概念，制作传统的味噌汤、主菜、配菜和腌制食品。 **课程收获：** - **收获1：综合教科书**：课程结束时您将获得一本100页的PDF教科书，深入介绍日本发酵的知识、技巧和秘密。 - **收获2：应季一汤三菜食谱**：获得10道应季一汤三菜的食谱（春夏5道，秋冬5道）。 **作业：** 1. **味噌品尝挑战**：通过品尝不同类型的味噌，发展味觉，了解各种味噌的特性，并练习将其融入日常饮食中。 2. **制作腌制床**：实践制作腌制床和腌制熟悉的食物，包含味噌腌菜、酸奶味噌、传统358腌菜和甘酱腌菜等。 3. **设计“一汁三菜”菜单**：应用课程知识，设计一个应季的“一汁三菜”菜单，以和谐的风味、质地和营养捕捉所选季节的精髓。 **问答环节：** - **Q: 本课程的烹饪课程中使用的主要成分是什么？** - A: 主要成分包括各种发酵调味品，如味噌、大酱、醋、酒和味醂，以及豆腐、海藻、萝卜、魔芋等日本食品。 - **Q: 如果这些成分在我的国家无法获取，我该怎么办？** - A: 会提供替代成分的建议，以便您可以使用非日本特有的成分。 - **Q: “一汁三菜”是什么，与课程内容有何关联？** - A: “一汁三菜”是指日本传统餐食结构，包含一道汤和三道配菜。课程教授如何使用这一结构制作餐食，突显使用发酵调味品的重要性。
OverviewWelcome to "Course 1: The Essence of Japanese Fermentation: Comprehensive Guide from Ancient Traditions to Home Cooking." Led by Chisato Maeda, a fermenter and ethno-botanist. From the traditional culture of koji, miso, and soy sauce to the symbiotic relationship between microorganisms and plants, this course will provide students with a comprehensive understanding of the traditions of Japanese cuisine. Explore the culture of fermentation used in traditional Japanese cuisine and see it incorporated into your daily cooking.Objective The goal of this course is to provide a comprehensive understanding of Japanese fermentation's historical context, scientific principles, cultural significance, and culinary applications. By offering a blend of cultural insights, scientific knowledge, hands-on activities, and gastronomical exploration, students will gain foundational knowledge, appreciate the art and science behind Japanese fermentation. Why Take This Course?Cultural Insight: Discover the rich history and traditions of Japanese food culture.Scientific Exploration: Understand the chemistry and biology behind the fascinating process of fermentation.Hands-On Experience: Engage in interactive activities, tastings, and home experiments to apply your learning.Curriculum Module 1: The Culinary Canvas of Japanese food and Fermentation Trace the historic paths of Japanese fermentation. Learn the cultural beliefs and practices that have shaped this culinary cornerstone.Module 2: Basics of Fermentation Science Unveil the mysteries of fermentation by learning about the crucial role of microorganisms and the chemical processes that turn basic ingredients into complex and flavorful foods.Module 3: Introduction to Japanese Fermented Products Explore the ingredients that form the basis of Japanese fermented foods. Grains, legumes, and vegetables will be discussed, as well as pickling beds, sauces, and seasonings.Module 4: Crafting "Ichiju Sansai" with Fermented Seasonings Delve into the culinary art of Japanese cooking with a focus on incorporating fermented seasonings. By understanding the concept of "Ichiju Sansai", you'll craft traditional meals, exploring miso soup, main dishes, side dishes and tsukemono.What you will gain from this courseBenefit 1: Comprehensive TextbookYou will receive a 100-page PDF textbook filled with in-depth knowledge, tips and secrets about Japanese fermentation at the end of the course.Benefit 2: Seasonal one-soup-three-course recipesYou will receive 10 seasonal one-soup-three-course recipes (5 for spring/summer and 5 for fall/winter).Assignment 1: Miso Tasting ChallengeDevelop your sense of taste through miso tasting. Understand the characteristics of various types of miso and practice incorporating them into your daily diet.Assignment 2: Making pickling bedsStudents will practice making pickling beds and pickle familiar foods. Pickle beds such as miso pickles, yogurt miso, traditional 358 pickles, and amasu-zuke pickles.Assignment3: Crafting Ichiju SansaiApply your knowledge from the course to design a seasonal "Ichiju Sansai" menu that captures the essence of the selected season through a harmonious blend of flavors, textures, and nutrition.Q & AQ: What are some of the key ingredients used in the cooking lessons for this course?A: Key ingredients include various types of fermented seasonings miso, soy sauce, vinegar, sake and mirin. Also Japanese foods such as tofu, seaweed, radish, konjac, etc. Q: What should I do, if these ingredients are not available in my county?A: Alternative ingredients are suggested instead of using specific ingredients which are unique to Japan.Q: What is "Ichiju Sansai," and how is it relevant to the course content?A: "Ichiju Sansai" refers to the traditional Japanese meal structure of one soup and three side dishes. The course teaches how to create meals using this structure, highlighting the use of fermented seasonings.
