Miso making workshop
Saturdays from 11am to 1pm
October 1 November 5 December 3rd
January 7 FULL
January 7 FULL
In Japan, in the past, every household and every region had its own original recipe for Miso.
Miso making is a special activity because it is a living food including processes that fluctuate according to the making conditions. This means that Miso will be placed in a room where there will be temperature fluctuations that influence our life as human beings, as Miso is also composed of bacteria that strengthen our intestinal flora. That is, living entities will also be influenced.
In these workshops we share our knowledge and passion for miso and koji, come and discover this exciting world and bring home your own handmade miso!
2h workshop with tasting & 1 kg of Miso to take away
You will learn how to make homemade Miso in our workshop, with our professional teams !
*The workshop will be open to a minimum of 4 participants. Please contact us by e-mail. Thank you!
Japanese cooking workshop
Saturdays from 11am to 2pm
October 15th November 19th December 17
January 14 FULL
January 21 FULL
February 18 FULL
February 25 FULL
March 18 FULL
March 25 FULL
April 15 Thematic workshop《Let’s make our own!!!》*
May 20 Theme workshop 《MOCHI!!! The dish of Hachijyu Hachiya*》(Glutinous rice paste)
June 17 Thematic workshop 《JAPANESE PASTRY, Anko, an-mitsu, matcha…》
*UDON: Japanese noodle specialties very popular and traditional, family. From 1.7mm to 4mm in diameter, made from soft wheat.
*Hachijyu Hachiya: In the traditional Japanese calendar, the 88th day after the first day of spring. This is the time to sow rice and also the season of tea harvesting. We eat dishes of good luck, based on rice.
You will discover Japanese dishes combined with contemporary and European cuisine. We want to create a Japanese culinary workshop where we find in the plate the flavors of the traditional preparations of our grandmothers.
It is important for us, Japanese women living in Belgium, to be able to exchange from our different cultures.
We take care to use fresh and quality products. We will introduce you to the traditional and ancestral methods we know, such as the fermentation used by our grandmothers. The preparation of the meals will be thought so that they are oriented towards practices imagining a digestive cuisine (with less fat) and most of the time vegetarian.
3 hours of workshop including the preparation of unique daily Japanese dishes in Brussels with our professional teams and the tasting of a meal all together.
*The workshop will be open to a minimum of 4 participants. Please contact us by e-mail. Thank you