（English below)
年間メンバーに、この３月から入ってきてくださった方の感想です。
１月からスタートだった年間スケジュールですが、すでに何度も白味噌は作ったことがあったし、簡単どぶろくもすぐに出来るし・・と、一気に飛ばして全部追いついてもらった１ヶ月だったのもあり、プラス３月４月はイベント続きて相当大変だったでしょう。
でも、それを超えてこのような感想が頂けたこと、嬉しく思います。
今月は菩提酛を丁寧に、来月は米麹を作る会、その後年末までゆっくりじっくり取り組んでもらいたいと思います。
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入会して1か月、怒涛のようにあっという間に過ぎた、というのが正直な感想です。
最初はみりん仕込みがきっかけで参加させていただき、結局年間メンバーとして麹について1年勉強することにしました。
良かったことは麹や各調味料の作り方をただ教わるのではなく、その歴史や成り立ち、地域による違いなどそれにまつわる様々な知識を興味深く学ぶことが出来るところです。
麹だけでなく、食育や東洋医学を基礎としたおうちでのケアなど、毎月2，3回、色々なトピックで講習があり、多岐にわたって学ぶ機会があるのも楽しいです。
スケジュールが重なる場合は毎週？数日おきに連続ということもあり当初は面食らいましたが(笑)一緒に学ぶメンバー達も経験豊富な方々から様々な分野に造詣の深い方など、チャットでのやり取りも活発でほう！へえ～！と、毎日、目から鱗の情報が飛び交うのも新鮮です。
オンライン講習後の実習は個人作業になるものの、疑問点や相談はしおりさんがすぐに対応してくださり一緒に考え適切な助言をくれますし、チャットグループでの共有・アドバイス体制も万全で安心しています。
しおりさんのスタイルで一番印象的なことは、麹の声に耳を澄ます・仕込んだ調味料と会話をするつもりで向き合うことをいつもリマインドされていることです。
問題に直面した時に解決策や答えを教えることは簡単ですが、住む地域や環境も様々な中麹の変容の仕方もそれぞれであること、一人ひとりの置かれた状況の中で起きている事象をそれぞれが考え、答えを見つけ出せるようなフォローが素晴らしいなといつも思います。
目の前の麹と対話し、尊重し、どうしてほしいか相手を思って想像する。
これって人間関係と同じだなと思いますし、麹は生き物だということを日々の活動を通し改めて実感しています。
仕込んだみりんや醤油を毎日眺め手をかけながら、Koji Lifeを楽しんでいます。
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Koji Flower -The Koji Academy- ５月の菩提酛、現在開催中。
日本語と英語が飛び交いながら、皆で真剣に取り組み中。
おうちクリニックは５月２０日。頭痛についてのお話を予定しています。
６月はいよいよ。。。米麹の製麴やります〜！
米麹の製麴だけでもクラス取ってみたい方、是非お問い合わせ下さいね。
kojiflowershiori@gmail.com
しおりでした。
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Here is a voice from a new member who joined us this March.
The Yearly program has been started in January, but she has already made white miso many times before, and making doburoku is quite quick and easy, so I let her to catch up the program by herself.
It must have been very difficult to keep up with all the programs in March and April.
Especially these two months were busy with some special event, but it won’t be every month…
I am quite happy to hear from her as she is happy with what I want to do.
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I can honestly say that my first month as a member has flown by in a blur.
I first joined because I wanted to make mirin (sweet cooking rice wine), and then I decided to study koji for a year as an annual member.
The good thing was that we were not only taught how to make koji and other seasonings, but we also learned about the history and origins of koji, the differences between regions, and many other interesting things.
In addition to koji, there are classes a couple of times a month on various topics such as dietary education and home care based on oriental medicine, and I enjoy having the opportunity to learn a wide variety of things.
At first, I was a bit bewildered by the fact that we had to meet every other week or every few days (laughs), but the members who were studying with us ranged from those with a lot of experience to those with deep knowledge in various fields. Wow! It’s refreshing to see the scales of information flying around every day.
Although the practical training after the online course is individual work, Shiori is always available to answer questions and give appropriate advice, and the chat group is a perfect system for sharing and giving advice.
The most impressive thing about Shiori’s style is that she always reminds us to listen carefully to the koji and to face the seasonings as if we were having a conversation with them.
It is easy to give solutions and answers when faced with a problem, but let them to have a time to think so that they can think about what is happening in their own situation and find the answer, because koji changes in different ways in different areas and environments.
Talk with the koji which is in front of you, respect them, pretend that you are koji to feel and imagine what they want at this moment.
I think this is the same as in human relationships, and I am reminded through my daily activities that koji is a living thing.
I enjoy making the mirin (sweet cooking rice wine) and soy sauce, and I enjoy my koji life.
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Koji Flower -The Koji Academy-
May Class is “Bodaimoto” and it’s running now.
I combined the Japanese and English in a same group,
and everyone is working with Bodaimoto so seriously.
In June, We will finally do Rice koji Making Class!!
If you are interested in taking a class on Rice Koji making, please contact me at:
kojiflowershiori@gmail.com
Shiori Kajiwara
May 7, 2021
