Gastronomy / Press
GASTRONOMY
"I am totally enthusiastic about your products" - Jan Hartwig, Restaurant Jan ***
"Great cinema" - Tim Raue, Restaurant Tim Raue **
"I immediately had tears in my eyes. What you are doing is really special." - Sebastian Copien, Vegan Chef & Author
"What Markus does is original craftsmanship. The result is high quality, the origin is regional, which is why it suits us perfectly. And you can work very creatively with Markus." - Micha Schäfer, Nobelhart & Schmutzig *
"Be careful! It's addictive!" - Lukas Mraz, Mraz & Sohn **
"Really strong signature style." - Thomas Imbusch, 100/200 Kitchen **
"What you make is gold." - Tim Mälzer, Bullerei
aerde / Agata’s / Alois / Aqua / Atelier / Bandol sur mer / Bar Zentral / Barra / Blue Lagoon / Bundespräsidialamt Jan-Göran Barth / Café Frieda / Coda / Cookies & Co / Cookies Cream / Dae Mon / DEINspeisesalon / eins44 / Esszimmer / FACIL / FREA / Gasthof Goldener Stern / Glass Hostaria Rome / Gourmetrestaurant Dichterstub'n / Grand Hotel Sonnenbichl / Hallmann & Klee / Hangar Amsterdam / Ikarus Hangar-7 / irori / Isla Berlin / ITA / JAJA / kado sushi / Kink / Kumpel & Keule / Kukku Ramen / Maximilian Lorenz / Michelberger / Miss Cho / Mraz & Sohn / Mural / Nobelhart & Schmutzig / OH, PANAMA / ORA / Ox&Klee / pars / Prism / Purs / Restaurant Bachofer / Restaurant Hannappel / Restaurant Jan Hartwig / Restaurant Kaalia / Restaurant Maihöfli Luzern / Restaurantschiff Patio / REMI / Ritz-Carlton POTS / Roter Bären / Rutz / Rutz Zollhaus / Scent / shizuku / Storstad / Tafelhuus / Tawa Yama / Tian München / Tian Wien / Tim Raue / Tohru in der Schreiberei / Tulus Lotrek / UUU / Velvet Bar / Vendôme / Villa René Lalique / Yoso / Yuumi / Werneckhof / Zur Quelle / 100/200
Former Restaurants:
Are you a restaurateur? Then contact us at order@mimiferments.com to receive our restaurant price list. Additional container sizes are available for commercial operators. We look forward to hearing from you!
PRESS
"The Alchemist of Taste" - Oliver Zelt, Welt am Sonntag
Taste test
1st place : Shiro Miso (FAS 2019)
1st place: Saishikomi Shoyu (Gourmet 2024)
2nd place: Einkorn Koikuchi Shoyu (FAS 2023)
Written Material
Gault&Millau / falstaff / gutes MATERIAL / ZEITmagazin (1) / Tagesspiegel (1) / Creme Guides / Deutsche Welle / rollin pin / ZEITmagazin (2) / Tagesspiegel (2) / WELT / FAS / Tagesspiegel (3) / ZEITmagazin (3) / Tagesspiegel (4) / NYTimes Style Magazine / tip Berlin / Feinschmecker / Effilee / Nextcity / Aegean Airlines (208) / Stuttgarter Zeitung / Dinner um acht / HUNDHUND / tastery / Bones Magazine / The Weekender / Kultur Mitte Magazin / Berliner Zeitung / Berliner Morgenpost / Buch: Hungrig auf Berlin / FoodBoom / Lebensmittelmagazin / taz / Journal culinaire (34, 91-100) / Tradition Art / Cuisine Kingdom / Ryori Tsushin / WWD Japan / visitBerlin / cee cee / bleibt natürlich / gut culture / cee cee x Upway / New Meat Magazine / Hallo Nachbar / METRO / CCA / dinner um acht / FF / Spiegel / Ameblo / tipSpeisekarte 2025 / Food Nerds Instagram / YUN Journal
Mentioned in books
Berlin Brodelt - Cathrin Brandes & Florian Bolk, 2018 / Von Zen und Sellerie - Malte Härtig, 2019 / Miso - Claudia Zaltenbach, 2019 / Meine grüne japanische Küche- Steven Paul, 2021 / Schecks Kulinarischer Kompass - Dennis Scheck, 2022 / Tohrus Japan - Tohru Nakamura, 2022 / Craft Cuisine - Michael Schmidt, 2023
Audio and Visual
try foods / ZEIT ONLINE (Renate Künast über mimi) / DW / METRO / Spoonfellas / Tim Raue / Deutschlandfunk / Podcast "Foodfak(t)" / ARD (1): Am Pass / ARD (2): Der Vorkoster
To download a press release about our manufactory, please click here .