vegetables workshop 26.April.2026

This workshop will be held in German. 

Fermenting vegetables with koji

In Japan, koji is not only indispensable for the production of miso, soy sauce, sake and many other products, but also plays a crucial role in the fermentation of vegetables. Although vegetables can also be fermented with salt alone, fermentation is even safer, faster and more flavourful with miso, shoyu, shio koji, sagohachi, amazake or sake kasu - all koji products.

In this practice-orientated workshop, we will pickle vegetables together - so-called tsukemono - in all their variations with koji. We will also make shio koji paste, a versatile kitchen wonder for flavouring, fermenting and marinating. You will learn how to easily create countless variations from the basic recipe to enhance your dishes. As a special extra, we make a koji broth - a flavoured koji vegetable paste that you can use to prepare a soothing vegetable broth in no time at all.

What you get:

Several jars of home-made ferments that you can continue to mature at home and use to make more vegetable ferments.

A handout with recipes to read and try out.

Drinks and samples.

Markus Shimizu, the owner of mimi ferments, will lead this course and share his many years of experience with you. He will also give you tips and tricks for the production process. You will also receive a handout to read.

Date and location
26 April 2026, 14:00-17:30
mimi ferments, Oudenarder Str. 16/Haus C7, 13347 Berlin

What is koji?
Koji is the Japanese name for the mould Aspergillus oryzae, which is traditionally cultivated on rice, barley or soybeans. As it grows on the substrate, it produces a variety of enzymes that break down starch, proteins and fats. These enzymatic processes and their metabolic products give miso, soy sauce and fermented vegetables their unique flavour.

Vouchers, cancellations & waiting lists
If you have a voucher, you can redeem it directly in the online shop. 

As we prepare food and ferments, it is important for us to know how many participants will be attending the workshops. The koji is scheduled about a week before the workshop, so it is not possible to cancel 10 days before the workshop. However, a person suggested by you can take part in the workshop. All further information on cancellations can be found in the terms and conditions.

If the workshops are already sold out, please send us an e-mail if you would like to be put on the waiting list. As soon as a place becomes available, all those notified will be informed at the same time. The person who contacts us first will receive the place.

To receive notifications about new workshops as well as announcements about new products and limited editions, please sign up for our Newsletter.

Participation has no shipping costs.

Was ist Koji?

Koji ist der japanische Name für den Schimmelpilz
Aspergillus oryzae, der traditionell auf Reis, Gerste oder Sojabohnen
kultiviert wird. Während er auf dem Substrat wächst, produziert er eine
Vielzahl von Enzymen, die Stärke, Proteine und Fette abbauen. Diese
enzymatischen Prozesse und ihre Stoffwechselprodukte verleihen Miso, Sojasauce
und fermentiertem Gemüse ihren einzigartigen Geschmack.

Gutscheine, Stornierungen & Wartelisten

Falls du einen Gutschein hast, kannst du diesen direkt im
Online-Shop einlösen.

Da wir Essen und Fermente vorbereiten, ist es für uns
wichtig zu wissen, wie viele Teilnehmer*innen an den Workshops teilnehmen
werden. Das Koji wird etwa eine Woche vor dem Workshop angesetzt, daher ist es
14 Tage vor dem Workshop nicht mehr möglich zu stornieren. Jedoch kann gerne
eine von dir vorgeschlagene Person am Workshop teilnehmen. Alle weiteren
Informationen zur Stornierung findest du in den AGBs
(https://mimiferments.com/policies/terms-of-service).

Wenn die Workshops bereits ausverkauft sind, schreibe uns
gerne eine E-Mail, wenn du auf die Warteliste gesetzt werden möchtest. Sobald
ein Platz frei wird, werden alle Benachrichtigten zeitgleich informiert. Die
Person, die sich zuerst meldet, erhält den Platz.

Um Benachrichtigungen über neue Workshops sowie
Ankündigungen zu neuen Produkten und Limited Editions zu erhalten, melde dich
gerne für unseren Newsletter an.

11.10.2026, 14:00-17:30 Uhr

mimi ferments, Oudenarder Str. 16/Haus C7, 13347 Berlin