Eine Gruppe japanischer Miso-Enthusiasten (namentlich Takeshi Ito & Ai Kojima) wird am 22.7. einen Workshop geben, der euch in die Kunst des Miso machens einführt. Miso basiert auf fermentierten Sojabohnen und Reis. Selbstgemachte Miso schmeckt anders als kommerzielle Produkte und enthält mehr Nährstoffe. Alle Teilnehmenden können etwa 500g Miso-Starter vom Workshop mitnehmen, der nach 3 Monaten-1 Jahr fertig sein wird.

Bitte eine Mitnahmemöglichkeit für den Miso-Starter mitbringen (Tupper etc.)

Der Workshop kostet 25 Euro pro TeilnehmerIn, Anmeldungen bitte über info@fabrica-design.com, Takeshi & Ai werden die Paypal-Daten für die Bezahlung schicken.

Cost of Workshop: 25€

Treffpunkt ist an der Workshop-Küche im Prinzessinnengarten

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Hier der englische Ankündigungstext:

“ Learn to make Miso – The traditional Japanese fermented food”

 Miso is a seasoning peculiar to Japan, produced through fermentation of soybeans salt and rice(Koji) .

It is not only for miso soup but also for cooking vegetables and it can become tasty spread on bread.

Homemade miso taste different from commercial products, it is not pasteurized, and through longer fermentation process taste becomes rich and contains more nutrition.

This workshop will be taught by Japanese couple Ai Kojima and Takeshi Ito, who are making miso at home and started making miso at Ananda Gaorii, yoga center and organic farm in Denmark.

You can bring back miso about 500g.  After the fermented process at your home, which takes around 3 month to 1 year, before you can start eating.

*cost of workshop: 25€

*if anybody wants extra 500g miso to take home, additional ingredient cost is 6 €.

Kindly confirm your registration by emailing Takeshi & Ai at info@fabrica-design.com. There will be a limit of 15 places in the workshop and we will allocate the places to the first 15 people who make their payments.

* What you bring:

・We will provide zip-lock bag to store, but you can also bring your own container with rid -plastic, ceramic, enamel jar(with out any scratch) or wide-glass jar.

・apron(not necessary)

workshop schedule:

1. Introduction

About Miso

About Koji (one of the ingredients)

2. Tasting home made miso

3. Try making miso

We instruct and show how to do it, and participants make their own miso (about 500g) for themselves.

4. Tea time and Questions

Green tea with Japanese sweets

・Contact & inquiry

Takeshi & Ai

info@fabrica-design.com