Carillon LLC

Carillon LLC We will tell original stories about Japanese regions. Focus will be food, people and natural assets Production, Craftsmanship and Design Stories from Japan

27/06/2019

Welcome to Japan!!
We had fantastic guests all the way from Italy at our Koji rice malt workshop.

They were so much interested in Japanese fermentation and really enjoyed miso ball making!!

What was funny was their great skills of using chopsticks! During the chopstick-using competition, they did so great that they had no problem about picking up even slippery dried soy beans!!

For our Koji “Ichiju Issai,” we served, nuka zuke pickles, miso grilled pork, cold miso soup, vinegar & honey tomatoes and rice. At the end, we tasted a little bit sweet koji kiwi smoothie. What a fun time we had!!

Hope more foreign people find us to join this fun workshop!! We’ll do this session more often in summer!!

Come join us to experience edutainment of Japanese Healthy Eating with Koji rice malt!!

You can check the schedule from here:
https://abnb.me/I10qsGuYQX

Join us for a fun event in Tokyo! You will experience authentic traditional Japanese food centering on Koji rice malt! W...
02/06/2019

Join us for a fun event in Tokyo! You will experience authentic traditional Japanese food centering on Koji rice malt!

With the magical powers of Koji, feel your internal energy and better gut health!!

You can register from here:
https://abnb.me/FjaBlIL4aX

Join us for this fun event!! You can enjoy Japanese traditional cuisine revolving around authentic Koji rice malt! Let’...
16/01/2019

Join us for this fun event!! You can enjoy Japanese traditional cuisine revolving around authentic Koji rice malt! Let’s have fun together in Tokyo! Tasting session is included.

For further information: https://bit.ly/2TZB2RZ

Wishing you an awesome year filled with joy and laughter!! We will continue to tell stories about Japanese food culture ...
31/12/2018

Wishing you an awesome year filled with joy and laughter!! We will continue to tell stories about Japanese food culture in 2019!

Photo by Hiroki Watanabe at Shirahigejinja shrine by the Biwako lake in Shiga Prefecture

Miso was always believed to be good for our health, but now it has entered into a scientific phase, empirically proven g...
27/12/2018

Miso was always believed to be good for our health, but now it has entered into a scientific phase, empirically proven good for you. While its effects are being revealed, will science be able to explain everything about miso? Read more to explore miso’s secrets: https://bit.ly/2Si0Xn7

# koji

Recently held a tasting event “麹 cook 無限 fun” in Hong Kong. A great thing about HK is that you can find so many differen...
10/12/2018

Recently held a tasting event “麹 cook 無限 fun” in Hong Kong. A great thing about HK is that you can find so many different people with different culture and nationalities. You can get diverse feedback!

It’s our mission to tell stories about Japanese authentic food culture to the world. This was a good step!

This event where 18 people showed up included those who from Taiwan and main land China as well. Participants seemed to have had a lot of fun to experience Japanese fermented condiments!

Thank you, Hong Kong. Will do this again!!

Fujihan Shoyu with more than 140-year history in Kozaki in Japan has been pursuing an inspirational attempt to reproduce...
01/12/2018

Fujihan Shoyu with more than 140-year history in Kozaki in Japan has been pursuing an inspirational attempt to reproduce Edo-shogunate-era shoyu soy sauce. Why and how does Fujihan want to reproduce the old-time, visionary shoyu now? Read more: https://bit.ly/2U355IZ

How do they make cheese-flavored tasty miso in the region surrounded by mountains? “Training” koji rice malt is the key ...
28/10/2018

How do they make cheese-flavored tasty miso in the region surrounded by mountains? “Training” koji rice malt is the key to make it possible. Read more for exploring their uniqueness: https://bit.ly/2Da6I2B

-flavored "training

Miso is now everywhere. It’s one of the most traditional but newly-rediscovered condiments from Japan. Here are passiona...
20/10/2018

Miso is now everywhere. It’s one of the most traditional but newly-rediscovered condiments from Japan. Here are passionate brothers who make miso smelling like fresh cheese in The mountainous region in Nagano.

What makes them different? Read the story: https://bit.ly/2ODUgy3

11月の「糀でポジティブエイジング」イベントはお醤油がテーマです！ 糀&発酵について楽しく学び、テーマの調味料を使ったお料理を召し上がっていただきます。レクチャーでは、お醤油のテイスティングやワークショップもあります。一般社団法人日本糀文化...
13/10/2018

11月の「糀でポジティブエイジング」イベントはお醤油がテーマです！ 糀&発酵について楽しく学び、テーマの調味料を使ったお料理を召し上がっていただきます。レクチャーでは、お醤油のテイスティングやワークショップもあります。

一般社団法人日本糀文化協会代表理事の大瀬由生子先生から分かりやすくお醤油の魅力について説明を聞き、テーブルコーディネートのプロでもある先生からワンポイントを教えてもらいますよ！

楽しい学びのひと時を一緒に過ごしませんか？

ニュースレター>> https://bit.ly/2CGyjrM
チケット>> https://bit.ly/2A7nDQA

10月のランチレクチャーイベントは「和糀でイタリアン」と題し、和糀とイタリアンの素敵な融合をお伝えします。テーマは塩糀。塩糀の効能や使い方、そして塩糀を使ったお料理でお肉やお魚が断然美味しくなる秘密と、お料理に自信のない方でも塩糀で美味しい...
30/09/2018

10月のランチレクチャーイベントは「和糀でイタリアン」と題し、和糀とイタリアンの素敵な融合をお伝えします。テーマは塩糀。

塩糀の効能や使い方、そして塩糀を使ったお料理でお肉やお魚が断然美味しくなる秘密と、お料理に自信のない方でも塩糀で美味しいお料理が簡単に作れる事例をご紹介しますよ。

ワークショップでは、皆さんにも塩糀を作っていただき、お持ち帰りいただきいます‼　発酵の基本的知識に関するレクチャー、テーブルコーディネートのワンポイントレッスンもあるちょっぴりよくばりな内容。

今回は特別に8名限定。先着順です。10月27日(土) 11:00-13:30＠東日本橋SHOKUTAKUで開催。

チケットはこちらから>> http://bit.ly/2Ms3j4d

#糀 #発酵 #イタリアン #塩糀 #塩麹 #ポジティブエイジング #レクチャーランチ #先着 #テーブルコーディネート #東日本橋

Carillon’s first event from yesterday. We welcomed over 30 participants in “Positive Ageng with the Secret of Koji Rice ...
30/09/2018

Carillon’s first event from yesterday. We welcomed over 30 participants in “Positive Ageng with the Secret of Koji Rice Malt.”

Lecture, lunch, discussion, dessert and mini po-up shop. We enjoyed everything! This event takes place once a month. If you’re interested, feel free to contact us from our inquiry section of the site: cso1111.co.jp

「糀でポジティブエイジング」イベントを開催しました。

第一部では、味噌をテーマに発酵のプロセスと魅力について大瀬先生からレクチャー。分かりやすく楽しい内容に、みなさん熱心に聞き入っていらっしゃいました。

お月見をテーマにしたうさぎの🐰飾り物がかわいい💕テーブルコーディネートは、講師の大瀬由子先生の作品🎑 。

ランチは豚肉の味噌漬けグリル、ゆで卵の塩糀漬け、もち麦入りご飯、本物の鰹節と生味噌で即席お味噌汁。デザートはお味噌の羊羹で大好評。足りなくなったらどうしよう、と一瞬汗💦

次回は今回と少し趣向を変えて。10月27日（土）@東日本橋ですが、9名限定で少し高級路線、塩糀をテーマに和糀イタリアンを楽しみます。お知らせは追って。

伝統和食の基本である「糀文化」について一緒に楽しく学び、美味しく食べ、ポジティブにエイジングしていきませんか？

#糀 #和食 #発酵 #ランチレクチャー #テーブルコーディネート #味噌 #生味噌 #生糀 #醸造

住所

4-2-12-2F, Hongo
Bunkyo-ku, Tokyo
1130033

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