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Soy sauce making Workshop
September 1, 2018 @ 14:00 - 17:00€59
This workshop is all about soy sauce – the most important spice in Japanese cuisine. Together we will produce a “Shiro Shoyu” – a white soy sauce. This bright soy sauce is best known in Kyoto -from the Kaiseki kitchen- and goes well with light fish and vegetables.
At the workshop you will learn all about the traditional soy sauce fermentation processes and try a dozen of my own artisanal soy sauces. You will learn how the age, composition and different types of cereals affect the taste and what the different sauces are especially suitable for. Each participant gets their own self-prepared soy sauce to take home and continue the maturing process.
There’s also an Amazake Smoothie at the beginning and appetizers at the end.
Places are limited to 15 participants. Price includeds all materials.