常滑焼の甕(かめ)で味噌を仕込む会/Miso making in Tokoname crock (November 26 Sun)
November 5, 2017
Make your own Miso&Donabe cooking Sunday lunch workshop
December 23, 2016
December 5, 2017
Dear you, we're back in Amsterdam.
May 14, 2017
Hi my friends in Netherlands.
After a long journey of researching fermentation culture and meeting masters in Japan, we are finally back in our hub in Amsterdam.
We are going to have a slow start, hosting private gathering only for people who want to learn the core of Washoku culture.
Parallel to our usual Macrobiotic Culinary Art Program, we are going to host a class focusing on Miso, Sake, Mirin, Shoyu, Su (vinegar), and Koji making, and also small pop-ups for you to casually try out variety of those condiment on deliciously composed dishes.
Stay tuned on our news, and contact us directly by email email@example.com if you are eager to learn any of those above.