Misoworkshop and diner

Hiroki Kudo from Choro Koji Fermentation will give his second miso making workshop at Shofukan on Saturday afternoon, November 9 from 4 to 7:30 PM, followed by a completely plant-based, miso-inspired dinner provided by Rena Aoyagi from Nori Catering (known for, among other things, the bentos at the Harvest Market ). Nowadays miso and soy sauce are basic ingredients and not everyone realizes how they are made and how unique they are. In this workshop on Japanese fermentation, the miso and soy sauce maker from Rotterdam explains how the ingredients are prepared and how you can use them in a fresh meal. The event consists of two parts: a workshop (informative lecture and hands-on) and a dinner. Costs for participation are € 142.50; this includes workshop, dinner and 500 g miso to ferment at home. More information on our cooking page; You can register on a first-come, first-served basis (max. 20 places) via email.