Slow Food Helsinki welcomes you to a workshop on the secrets of Japanese Miso! Preservation of food culture, tradition and knowledge is in one of Slow Food’s scopes. During cold and dark seasons, we organise events which promotes food culture and knowledge exchange.

In this workshop we will learn all about making and use of miso. Workshop starts with a delicious Miso lunch -to taste different usage of miso in different dishes. Then we will move on to a theoretical part of miso making, Japanese fermentation and its mediator, Japanese national microbe “koji”, and role of “koji” in Japanese fermentation. We will then have a hands-on works to make your own miso, which you can bring home with you.

Date: 11 December, 2022
Time: 12:00-16:30
Place: Oodi, Kitchen studio (2F)

The workshop is hosted by Minaë Tani-LaFleur. She is Slow Food Helsinki board member, and a food entrepreneur at Zestii Kitchens and Nenasimon. Minaë uses Finnish ingredients such as oats, barley and rye to make “koji” as a fusion of Japanese and Finnish food cultures.

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Not a Slow Food Member? Want to join our movement? A one-year Slow Food Helsinki membership starts at €25 for students and includes special discounts and exclusive access to some events. Be part of the Slow Food revolution! Join us here.

We are organising meetings and food related events where you can talk, eat, and meet other food enthusiasts like you! 

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