Reunion of flavours - Dashi, Shoyu, Koji

About MONO JAPAN FairMore than 70 Japanese participants have exhibited since the first MONO JAPAN Fair in 2016, taken place at the Lloyd Hotel Amsterdam. Most of these Japanese exhibitors were introduced for the first time in Europe. Numerous collaborations between Japan and the Netherlands have been born.

Japan Cultural Exchange

Explore the history of koji by sampling various fermented seasonings and crafting "21st-century dashi koji" with your own hands!

Nieuwe Instituut

MONO JAPAN Fair 2024

MONO JAPAN JAPANESE CRAFT & DESIGN 2024

September 13th - 15th, 2024 
@Nieuwe Instituut, Hotel âme, Supernova Hotel

Join the "Reunion of flavours - Dashi, Shoyu, Koji" workshop during the MONO JAPAN Fair 2024!Date September 15th, 2024 (Sun) Time 15:00 - 16:00 Location Nieuwe Instituut - Studio 1 Duration 60 min. Fee €95 Included Three types of "21st-century dashi koji" Max. participants 15 participants Ticket sales Ends on September 8th (Sun) 17:00 PLEASE NOTE<ul><li>The purchase of a separate entrance ticket is required in addition to the workshop ticket. Entrance tickets can be purchased <a href="https://www.eventbrite.nl/e/tickets-mono-japan-fair-2024-september-13-15-925879168517?aff=oddtdtcreator" title="https://www.eventbrite.nl/e/tickets-mono-japan-fair-2024-september-13-15-925879168517?aff=oddtdtcreator" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">here</a>.</li></ul> About this workshopJapan's soy sauce was exported abroad from the 17th to the 18th century. Now, 280 years after its arrival in the Netherlands, locals have begun producing their own soy sauce. Today, not only has soy sauce become a global staple, but the culture of koji, essential for making miso and sake, is also flourishing worldwide.This workshop invites participants to explore the history of koji while sampling a variety of fermented seasonings that blend European and Japanese fermentation traditions. Following the tasting, participants will craft three types of "21st-century dashi koji" to take home, one of which will feature shoyu from TOMASU SOY SAUCE. Discover new flavours from the blend of tradition, culture, history and innovation.Join this workshop to experience the harmonious combination of TOMASU Soy Sauce, fresh koji crafted by Malica Ferments, and special ingredients such as yuzu, sansho, ume, kombu, and dried shiitake mushrooms, along with familiar seasonal ingredients from the Netherlands and Europe. About Marika Groen KawaguchiMarika is a Kojiologist, travelling brewer, photographer, writer, and the driving force behind Malica Ferments. Originally from Japan and now based in Europe, Marika focuses on research and development of fermentation. She hosts the occasional 3-4 day "Kojiology" retreat, where participants learn about koji, miso, shoyu, doburoku sake, and natto, and leads an annual fermentation tour that includes brewery visits. In 2021, she published the artistic manual Cosy Koji as a visual collaboration with her fellow fermenters.The year 2024 holds new mysteries for Marika.Marika Groen Kawaguchi <a href="https://www.marikagroen.com/" title="https://www.marikagroen.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Website</a> l <a href="https://www.facebook.com/malicaferments.nl/" title="https://www.facebook.com/malicaferments.nl/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Facebook</a> l <a href="https://www.instagram.com/malica_ferments/" title="https://www.instagram.com/malica_ferments/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Instagram</a> Visit <a href="https://www.monojapan.nl/" title="https://www.monojapan.nl/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">here</a> for more information about the MONO JAPAN Fair 2024.

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Reunion of flavours - Dashi, Shoyu, Koji

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Reunion of flavours - Dashi, Shoyu, Koji

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