Discover the world of Japanese fermentation through sight, form, and taste.

Max Graze presents handmade clay jars traditionally used for fermenting miso and other foods.

Elad Liam showcases photographs of koji — the Japanese ingredient behind sake, miso, and countless fermented preparations.

Polly Yim will talk about her research work as head of fermentation at the vegan restaurant Oukan, where she uses koji to make soy sauce, miso, and experimental ferments.

Together, we will host a miso tasting workshop, where we’ll explore questions about miso & koji, their origins and how they shape the flavors of modern cuisine.

Join us for an exploration of craft, nature, and fermentation.

10:00 - 11:00 miso tasting workshop - 20€ (Tickets)

11:00-16:00 exhibition

16:00 Qu Fermentation talk

17:00 - 18:00 miso tasting workshop - 20€ (Tickets)