What is “Hishio”?

Early homemade soy sauce (shoyu) in Japan was once called hishio, a traditional and rich flavour ingredient once produced long before factory made soy products became popular. Hishio is prepared using a very special koji naturally activated culture—a combination of soybeans, wheat, and rice is fermented into versatile, home style seasoning that can be used in sauces and dressings.

Sustainable Feast* Menu Using Hishio

• Harusame (bean thread) veggie and sea salad w/ hishio dressing
• Special hishio workshop w/ take-home-to-ferment sample bottles
• Green tea, fruit & Yumi’s amazing amazake apple cake!

*Sustainable Feast is a food and cooking club dedicated to gut health through live fermentation and healthy eating.

photos courtesy of Yumi Sakamoto

Cook’s Bio:

Instructor Yumi Sakamoto, founder/director of Sustainable Feast, is a Registered Holistic Nutritionist, RHN; certified koji maker/advisor; certified plant-based professional chef; macrobiotic life adviser; and certified raw food chef.

Yumi graduated from the Canadian School of Natural Nutrition and has been offering healthy gut cooking workshops both in-person and online since 2015. Her unique classes are based on traditional fermentation methods from around the world. Combining her food expertise and educational background, her recent activities mainly focus on educating local Japanese people about traditional Japanese fermented foods to pass on to the next generation.

(While most classes are in Japanese, English language instruction such as this Nov 5th event is also available upon request.)

FOR PROGRAM INFO PLEASE CONTACT MICHAEL THE CO-ORDINATOR:

torabc@gmail.com