Fruit Enzyme Juice Class

What on earth are enzymes?
Why are enzymes good for the body?
Why are enzymes made with beetroot sugar?

Raw rice koji serves as a catalyst for fermentation, it increases enzymes contained in vegetables and fruits resulting in unheated enzyme juice.
In this class, we’ll be using fine ingredients like beetroot sugar and black koji, which is commonly used in a Japanese alcoholic beverage called Awamori, and shochu-making in Okinawa. Because it contains lots of citric acids it is said that it results in faster recovery time to fatigue as compared to other kinds of koji.

In Singapore, fruits are available abundantly, so with this opportunity to improve beauty and health, why not try making this nutritious enzyme juice yourself?

Class Format:

Workshop Talk followed by actual hands-on cooking and then tasting.
Please note that the class is conducted in Japanese language with English interpretation. 

What’s Included in the Class Fee?
Ingredients, juice 1kg ( that attendees will make during the class,) mini tasting of Jam, dikon, pickles, Sangria drink and apron on loan for adults)

For the Young Ones:

Children are welcomed to join depending on the availability of seats. Please do enquire with us first prior should you wish to bring your kids along.
Do note that knives will be used in the class for cutting fruits.

What To Bring:

Please bring along a glass bottle to store 1kg of juice. Example – IKEA glass bottle height 20 cm * diameter 10 cm
Please sanitize the glass bottle in boiling water before you bring it to the event site.
If you want us to prepare the bottle, please inquire at info@achemist.sg
We will sell a sanitized bottle at S$5 each. (Limited stock)

About The Instructor:

Mayumi
Fermented food instructor, food hygiene management (SG), senior koji fighter (Japan), retaining the qualification of IFA aromatherapist (UK) of anatomy / essential oil science from a holistic point of view. And also she is Miso sommelier.

** Images for reference only

EVENT TERMS & CONDITIONS APPLY