Fermented foods are a very big deal in Portland. Chef Machiko Tateno and Kitchen Nippon participated in the 9th Annual Portland Fermentation Festival on the 18th of October. We introduced amazake and showed a couple simple ways to use it.
We started preparation 5 days before the event and made from scratch all the food we distributed as samples.
Portland has many nice markets where you can buy high-quality organic vegetables at a decent price.
Many people couldn’t believe we didn’t use any sugar to make the amazake.
At a panel discussion, Chef Machiko Tateno talked about amazake and its uses. Kaoru Shibata from Kitchen Nippon talked about the art and craft of fermentation in Japan. She would like to promote a community link between Portland and Japan to create and share new fermentation ideas.
The 9th Annual Portland Fermentation Festival was a spectacular event! We met a lot of wonderful people and learned much about the fermentation movement in Portland. Kitchen Nippon and Chef Machiko Tateno want to thank Liz Crain and Jorinji Miso for inviting us to the event.