The "Guess the Weight" rice scooping game, in which guessing the number of grams of one cup (150g) of rice will win new rice from Omi Sonoda Farm, and the new rice tasting event, in which visitors can compare two types of freshly cooked rice with recommended rice accompaniments, will be held at [MAENIWA] at the entrance to the 1F building.

At the same time, there will be an on-site sale of Omi Sonoda Farm's rice and entrée, so if you like what you see, you can buy it right there and then.

Period / October 30 (Sat.) and 31 (Sun.), 2021
Time／13:00-16:00
Fee: 100 yen per weight guess (free for registered app members), *Free for new rice distribution
Location／GOOD NATURE STATION 1F building entrance [MAENIWA]

During the period from November 6 (Sat.) to 14 (Sun.), many workshops related to fermentation will be held throughout the museum, including koji and nukadoko workshops, kombucha workshops, and workshops to experience smoking fermented foods. In addition, lectures and talk shows will be held in front of Hyssop on the 4th floor, inviting fermentation professionals from all over Japan.

Megumi Seki, the representative of Fermentation Shokudo Kamoshika, will serve as a listener and speaker, and will delve deeply into the points of interest to everyone from fermentation professionals of various genres.

Both on-site and online participation is available, so if you are interested, check the event calendar at [GOOD NATURE STATION]!

You may hear maniacal stories that you normally can't know♪

▶ [GOOD NATURE STATION] The event calendar ishere

<Schedule

Lecture]

◆Takeo Koizumi Lecture "Fermented Foods of the World" Sunday, November 14, 17:00-18:00

For reservations, please contacthere

Talk Session]

◆"Shibazuke Romance and Lactobacillus Mystery", the oldest of the three major pickles in Kyoto, November 6 (Sat) 14:00-15:00

<Speakers

Tsuji Shibazuke Honpo: Kazutoyo Tsuji, President

Kyoto Municipal Industrial Technology Research Institute: Jun Wada, Team Leader, Biotechnology Team

Fermentation Restaurant Kamoshika: Megumi Seki

▶Reservations can be made throughhere

◆"The Mastermind Behind the Fermentation World Dialogue" - Cross Talk between Mr. Hishiroku of Seed Koji and Mr. Miyamoto of Black Koji November 6 (Sat) 17:00 - 18:00

<Speakers

Representative of Hishiroku Bean Sprouts : Akihiko Sukeno

Miyamoto Kojijiji-shop: Representative: Takashi Miyamoto

Fermentation Restaurant Kamoshika: Megumi Seki

▶Reservations can be made throughhere

◆Talmalee Itaru Watanabe, Mariko Watanabe, and Megumi Seki, Fermentation Restaurant Kamoshika Fermentation and Economy Talk Session "Listening to the Voice of Bacteria: Fermentation Management and the Rotting Economy" November 7 (Sun.) 5:00-6:30pm

<Speakers

TALMARY: Itaru Watanabe, Mariko Watanabe

Fermentation Restaurant Kamoshika: Megumi Seki

▶Reservations can be made throughhere

◆"The Evolution of Lacquer, a Fermented Material Originating from the Jomon Period, Connecting Lacquer" November 12 (Fri.) 16:00 - 17:00

<Speakers

Lacquer Artists: Atsuo Yamagishi and Yoshitsugu Yamagishi

Fermentation Restaurant Kamoshika: Megumi Seki

▶Reservations can be made throughhere

◆"No salt, No fermentation - Talking all about salt and fermentation - with Mr. Ikeda of Tango Taro Salt" November 13 (Sat), 1:00pm - 2:00pm

<Speakers

Zensuke: Representative: Tatsuhiko Ikeda

Fermentation Restaurant Kamoshika: Megumi Seki

▶Reservations can be made throughhere

◆"Fermenting Buddhism: The World of Human Composting" Saturday, November 13, 5:00 - 6:00 pm

<Speakers

Modern Buddhist Monk: Matsumoto Shokei

Fermentation Restaurant Kamoshika: Megumi Seki

▶Reservations can be made throughhere

Period / November 6 (Sat.) to 14 (Sun.), 2021
Hours/Vary according to each day
Fee / 500 yen per session (tax included) *advance reservations required
Capacity / 30 persons per session
Location / 4F in front of [Hyssop], near the workshop table