The application of Japanese and Chiangmai preserved food
Scope To use the local ingredients that are easy to find in Chiangmai. Base on old wisdom that leads to gain knowledge in the culture and history of both countries in food preservation and applies to the present time. Method 1. Both Thai and Japanese will talk about the history of the preservative food as well as the benefits of fermented, canning and dehydrated food. For example, Miso koji soy sauce curry paste and dried meat. 2. The attendants in the workshop would be introduced to use food that was preserved to create a meal such as Lanna’s kao bai and Japanese onigiri.