31/07/2026
SUOMI-SO Workshop! Ensi tiistaina 4.8.2026 koemme puutarhalla jotain spesiaalia. Tänään ehdit vielä ilmoittautua mukaan maagiseen SUOMI-SO-työpajaan. Muutama osallistuja lisää olisi hyvä saada mukaan tähän kulttuurien kohtaamiseen kevyen japanilaisen illallisen ja mison valmistamisen äärelle yli satavuotiaan tammen alla. Tällaista ei ihan joka päivä tule vastaan.
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Työpajan hinta 65 € ja illan kieli on englanti:
Japanese cooking workshops by fermentation enthusiast, certified “Kikizakeshi” Japanese saké sommelier, food activist, chef and Japanese food culture navigator Minaë. \ Japanese Miso sits in the very unique position in Asian food history map. In this workshop, you will dive deep into the wonder of miso. \ To begin, you will taste miso in cooking, and get the idea of how it can be used in your cooking. The theory: What is it? How is it made? The amazing mechanism of miso fermentation, history and variations. \ At last, you will learn how to make your own miso and take a jar of miso home. Mind you, miso making is a slow fermentation process. You will take home and let it sit for some months until you taste it. \ This is a special edition in collaboration with Uoma Earthcare , Vantaa based no-dig horticulture and fermenter duo Kimmo and Maija. We are going turn local harvest from Uoma into Finnish Miso, let's call it SUOMI-SO! \ In Japan, Miso has vast regional differences. Miso making reflects local soil, local abundance and local gastronomy. So why not making our own SUOMI version of miso?
