【Held on June 19 (Friday)】 Fermented Cooking Time ~ A cooking class using fermented ketchup and fermented dressing will be held at "Sugeka" in Ibara City.

The term "intestinal activity" has become more common, and there may be those who actively consume fermented foods such as yogurt and natto for their health.

For those individuals, The cooking class "Time for Fermented Cuisine" will be held on June 19, 2026 (Friday) at "Someya" in Ibara City.

This cooking class uses homemade fermented condiments and focuses on eating seasonal vegetables abundantly.

What is "Time for Fermented Cuisine"?

"Time for Fermented Cuisine" is a cooking class using fermented condiments that will be held on June 19, 2026 (Friday) at "Someya" in Ibara City.

This time, we will use "fermented ketchup" made from tomatoes and onions fermented with rice malt and "onion fermented dressing" to make and taste dishes such as fresh spring rolls and okara nuggets.

The participation fee is 3,500 yen (including tax) (includes materials and tasting. Recipe and a gift included).

Please check the following image for details on the menu and items to bring.

Enjoy a fun tasting time with knowledgeable instructors after cooking

After cooking, it will be fun tasting time.
Let's enjoy the fermented dishes you made along with the delicious "onigiri" (rice balls) from "Someya" (150 yen each, not included in the participation fee).

Instructor Nobuko Asanuma is a certified "Fermented Beauty Instructor" and "Okara Reuse Producer Certified Instructor", and she is engaged in promoting "okara miso" made from fermented okara.

Additionally, as part of her activities based on the principle of "MOTTAINAI," she shares the charm of fermented cuisine and cooking that does not waste ingredients through her website and YouTube.

Ms. Asanuma hopes to make the cooking class a "place where smiles gather by aligning the mind and body through fermented habits."

“The gut is called the second brain. Nearly 90% of the happiness hormone is produced in the gut, so I have learned that having a healthy gut connects to mental and physical health. I want to convey to as many people as possible through fermented cuisine the importance of taking care of oneself. 'To protect the health of my beloved family, I must start with myself,'” says Ms. Asanuma.

The tasting time will likely be a meaningful opportunity to gain knowledge about fermented cuisine and intestinal activity directly from Ms. Asanuma.

A place to deepen knowledge of fermented cuisine

Fermented foods have a vague image of being "good for health," but gaining proper knowledge may provide an opportunity to reassess one's lifestyle.

Why not take this opportunity to deepen your knowledge of fermented cuisine?

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