In this fermentation workshop, we will make traditional Japanese miso paste using organic ingredients and artisanal koji. You will learn about the fermentation processes of classic soybean paste and koji, their specific flavors, as well as their health benefits. Everyone will receive a jar of self-made organic miso paste to mature at home.
Markus Shimizu, the owner of mimi ferments, will lead this course and share his many years of experience with you and give you tips and tricks for the production on the way. In addition, you will receive a handout.
We will start the workshop with an Amazake smoothie, taste different types of homemade Miso variations, and finish the workshop with a fragrant hot bowl of homemade Miso Soup and some small bites using our organic soybean pastes. Drinks are provided too!
Date: 26.11.2023, 2pm - 6pm
What is Miso?
Miso is the fermented, nutritious soybean paste that has always been important in Japanese culture and cuisine.
Vouchers, cancellations & waiting lists:
If you have a voucher, you can redeem it directly in the online store.
Since we prepare food and ferments, it is important for us to know how many participants we have at the workshops. Koji is scheduled about a week in advance, so cancellations are not possible later than 10 days before the workshop. You are welcome to have someone you suggest attend the workshop.
Please refer to the Terms and Conditions for all other cancellation information.
If the workshops are already fully booked, please send us an email so we can put you on the waiting list. As soon as a place becomes available, all participants will be notified at the same time. The first person to sign up will get the spot.
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