Workshop making Miso (Way Dok Noord)

At the previous editions of the Japan-Square Film Festival, we noticed that in addition to Japanese films, you also enjoy Japanese cuisine en masse. Following this example, in September we will give you the chance to discover the secrets of the typical Japanese ingredient miso (みそ or 味噌).

During a three-hour workshop in Way at Dok-Noord, Ayumi Takahashi will introduce you to the thick paste that is used for sauces, pickling vegetables or to mix with dashi to make miso soup (味噌汁). The miso paste is made by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes also rice, barley, seaweed or other ingredients.

Ayumi Takahashi moved from Japan to Belgium in 2015. Since then, she has been making her own miso and creating new recipes with miso. Recently, she started making koji mold with rice herself, to try out different recipes with fermentation.

Book quickly, because the number of participants is limited.
After the workshop, we will place a selection of photos on this event page.