miso miso workshop — 04
19.01.2025 — Berlin
Description
in unserem 3-stündigen workshop erfährst du alles rund ums thema miso (miso).
wir werden im workshop gemeinsam miso herstellen und am ende kannst du sogar deine eigene portion miso miso mit nach hause nehmen. während der gesamten zeit wirst du mit leckerem grüntee, verschiedensten miso-miso-sorten, snacks und einer süßen überraschung verköstigt.
zur anleitung und zum nachschlagen haben wir für dich ein kleines booklet angefertigt, damit du von nun an dein eigenes miso herstellen kannst.
hier bleibt es gemütlich & persönlich - die teilnehmerzahl möchten wir bewusst klein halten.
inkl. 700g miso miso, getränke und snacks.
Sequence
place & time
9:00 a.m. to 12:00 p.m., soi & co. plant-based cafe, linienstraße 205, 10119 berlin
even more workshops
miso miso loveletter
This way you will be the first to hear about the latest miso-miso varieties, delicious recipes and very special events.
FAQ
what is miso?
Miso is a fermented seasoning paste made from legumes, koji and salt. It is then left to mature in an earthenware pot for several months or even years.
Simply use miso miso to season and salt your dishes and you will be amazed: even a small amount gives a greater depth of taste and many interesting notes.
How is miso made?
Chocolate, kimchi, sourdough bread, coffee, wine, soy sauce, kombucha, yogurt: what do all these incredibly delicious foods have in common? Exactly, they are fermented and need time to develop their full flavor.
This is also the case with our miso miso - it is produced in a so-called two-stage fermentation. In the first step, we cultivate the koji fungus "Aspergillus oryzae" on short grain rice for 48 hours, then we add pulses, salt and lots of love.
During the subsequent fermentation period of 3-12 months (depending on the type of miso), the koji unfolds its full magic and the enzymes created in it transform the other ingredients into simple sugars and amino acids. The result is an explosion of flavor that you simply have to try.
How do I store my miso miso?
Our miso miso is not pasteurized for health, taste and quality reasons. This makes it a living product that contains valuable vitamins, enzymes and microorganisms. Your miso miso is constantly developing through fermentation and it is quite possible that the gases will build up pressure in the glass. Please do not worry, it is not a sign that your miso miso is spoiled.
after your delivery: unpack your miso miso as quickly as possible and put it in the fridge! By storing it in a cool place, the fermentation process can be stopped or slowed down. This way, your miso miso will last for many months or even years even after it has been opened. (But be careful, it will never last that long ;-))
If you have any further questions about storage and shelf life, you can of course contact us directly by email. (link to email!)