The kitchen
Spend an afternoon in the Ojina kitchen, learning fermentation by hand with the Hwang family. Aged soy sauce, slow-fermented condiments, recovery teas — the rudiments of a practice the family has kept for decades. This is not a standard class. It is the transfer of a living practice.
Nothing is performed for the camera. You stir, you taste, you ask. By the end of the afternoon you have a few things that travel home: a small jar, a few measurements, a notebook of the family's quiet methods. This is the knowledge you carry home.