Spring Fermentation Workshop

Discover the art of fermentation in this hands-on workshop led by Shiori Shimizu, a respected voice in the world of fermented cuisine. Together, you’ll craft shoyu-hishio, an umami-rich seasoning made with hishio koji, a blend of barley and soybean koji, while exploring the depth and everyday wisdom of fermentation.

Guided by Shiori’s expertise, the process unfolds slowly and mindfully, offering a moment to pause while creating something nourishing with your own hands. Guests will leave with their own jar of shoyu-hishio and a deeper appreciation for the quiet craft of fermentation.
 

Fee ¥4,950 per person (tax included)