[Event] Release party for "Kaoru Ariga's Dashi Lab" at Fermentation Department

✓ Meet Kaoru Ariga and Hiraku Ogura!
✓Interact with other dashi and fermentation lovers!
✓Let's compare dashi drinks!

To celebrate the publication of soup writer Ariga Kaoru's new book "Ariga Kaoru's Dashi Lab" (Seibundo Shinkosha), a celebration will be held at the Fermentation Department, the mecca of the "fermentation swamp." A special conversation will be held with Ogura Hiraku, the creator of "Everything Dashi," the keyword of this book! Hiraku will also personally show you around the store... Why not immerse yourself in the fascinating world of dashi and fermentation while sampling the dashi? The book will also be available for purchase on the day.

*Once your purchase is complete, you will receive an email titled "Thank you for purchasing a digital product" which includes important information for the day.

――――――――――――――――――――――

2024.7.14 Sun
OPEN 16:30 / CLOSE 19:30
¥3,000 (Maximum 30 people)
Venue: Fermentation Department, BONUS TRACK, 2-36-15 Daita, Setagaya-ku, Tokyo (6 minutes walk from Shimokitazawa Station)
https://maps.app.goo.gl/aNcYb1Wo3K7kfGdUA
Organized by: Seibundo Shinkosha

――――――――――――――――――――――

■Message from Kaoru Ariga

"When we talk about dashi, people tend to focus on kelp and bonito dashi, but in fact, dashi can come from anything!" I said, foaming at the mouth. Hiraku responded with a nonchalant response, "That means everything is dashi," creating a new concept. I think these words formed the backbone of the book. This time, we only touched briefly on fermentation, but it is an essential part of the history of umami, so I would love to talk about it in more detail!


■ Timetable

16:30 Doors open
17:00 Special Talk with Kaoru Ariga and Hiraku Ogura
17:45 Store tour by Hiraku-san
18:15 Free time (let's interact with Ariga-san and Hiraku-san)
19:30 Closing *No food or drinks will be served except for dashi drinks. The merchandise corner will be open as usual during the event, so you will be able to purchase canned beer, snacks, etc.
*Ogura Hiraku will be participating until around 7pm.


■Profile

Kaoru Ariga
Soup writer. She started making soup for her family's breakfast, and has been posting soup recipes on social media every morning for the past 10 years. She conveys simple and useful ideas for cooking and housework from the consumer's perspective. She has written many books, including "I'll Get Home Late, But I Think I Can Make This Soup" and "Soup Bento in 10 Minutes," both of which won recipe book grand prizes, as well as "My Delicious Miso Soup" and "Life Soup." Her latest book is "Ariga Kaoru's Dashi Lab: Dashi Is in Everything."

Hiraku Ogura
Fermentation designer. Aiming to "make the invisible work of fermentation bacteria visible through design," he opened a fermented food specialty store, "Hakko Department," in Shimokitazawa, Tokyo in 2020. His books include "Cultural Anthropology of Fermentation" and "A Journey of Fermentation in Japan."

――――――――――――――――――――――

<Related Books>
Kaoru Ariga's Dashi Labhttps ://seibundo-store.com/products/62369