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VERSION:2.0
PRODID:-//Tokyo Events//EN
CALSCALE:GREGORIAN
BEGIN:VEVENT
UID:tokyo-events-10951@eventstokyo.com
DTSTAMP:20261001T063744Z
DTSTART;VALUE=DATE:20261020
DTEND;VALUE=DATE:20261021
SUMMARY:Exploring the World of Fermentation and Maturation Through Ako Natural Cultured Yeast
DESCRIPTION:This lecture does not primarily focus on teaching bread-making techniques. Instead\, it treats Ako natural cultured yeast as a fermented food and examines what happens during the processes of fermentation and maturation\, and how these processes contribute to the deliciousness of bread. By considering the role of microorganisms\, the passage of time\, and changes in ingredients\, participants are encouraged to see bread-making from a new perspective.\n\nhttps://ako-tennenkoubo.com
LOCATION:一般社団法人日本発酵文化協会 東京都 港区 港区麻布十番1-8-9２F
URL:https://ako-tennenkoubo.com
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