This workshop is all about soy sauce, the most important seasoning in Japanese cuisine, and will be held in German.

Together we will make a Shiro Shoyu, a white soy sauce. This soy sauce is particularly popular in the Kaiseki kitchen in Kyoto and goes well with light fish, vegetables and salads

During the workshop, you will learn all about the traditional fermentation process of soy sauce and taste around a dozen of mimi's artisanal soy sauces . You will learn how age, composition and different types of grain affect the taste and what the sauces are particularly suitable for.

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 production. You will also receive a handout to read

All participants receive a homemade organic soy sauce in a Weck jar to take home and allow to mature further. There are also snacks with shoyu and koji. Drinks are also provided.

Date and location

01.03.2026, 14:00-17:30
mimi ferments, Oudenarder Str. 16/Haus C7, 13347 Berlin

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

Since we prepare food and ferments, it is important for us to know how many participants we have at the workshops. The Koji is scheduled about a week in advance, so it is no longer possible to cancel 10 days before the workshop. A person you suggest is welcome to attend the workshop.
All further information regarding cancellation can be found in the Terms and Conditions.

If the workshops are already sold out, please send us an email if you would like us to put you on the waiting list . As soon as a place becomes available, everyone will be notified at the same time. Whoever responds first will get the place.

To receive notifications about new workshops as well as announcements about new products and limited editions, please subscribe to our newsletter .

Participation is a digital product and therefore shipping is free.