In this workshop we will make miso paste together in the traditional Japanese style . All participants will receive their own homemade miso made from fresh organic koji rice and steamed organic soybeans in a jar to take home and let it mature there. The history of miso, the fermentation process and the health benefits of traditionally made soybean paste are expertly explained. You can also try dozens of different organic miso variations , from traditionally made soybean miso (from young to old) to experimental vegetable misos. 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 production. You will also receive a handout to read. A warm Japanese miso soup as well as small miso and koji snacks are served. Drinks are also provided . Date and location 17.11.2024, 14:00-17:30 What is miso? Vouchers, cancellations & waiting lists Since 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 no longer possible to cancel 10 days before the workshop. However, a person you suggest is welcome to attend the workshop. You can find all further information about cancellation in the terms and conditions. To receive notifications about new workshops as well as announcements about new products and limited editions, please sign up for our newsletter . Participation is a digital product and therefore shipping is free. |