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This summer, the Botanical Garden is hosting zero-waste program, which focused on plant-based gastronomy. For my part, La brasserie San-O will run zero-waste challenge activity by preparing the tasting of pakoras along with miso sauce.

At Yatai, we’ll be offering koji rice, salt koji, shoyu koji, shiro miso, amazake and more, allowing you to explore the world of koji and umami!

📅 When: June 13th - 16th.

📍 Where: Hangar 1825, 40 rue des Seigneurs, QC H3J 1X4, Montreal, Canada.

Miso is a traditional Japanese seasoning (thick paste), produced by fermenting soybeans with salt and kōji, at its most basic.
To know more about miso & DIY miso recipe,

Koji is not only a key ingredient for Japanese fermented food but also it is getting common among chefs to use koji as a tenderizer / umami enhancer in any kinds of culinary .

Fermented foods have been a well-established in everywhere in the world for thousands of years. In recent years there’s been a greater push to raise koji awareness, especially with NOMA in Copenhagen and Jeremy Umansky with Koji Alchemy.