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Miso Workshop April 2025
Le miso est l’un des aliments les plus riches en nutriments. Il est également bénéfique pour l’intestin grâce à sa teneur naturelle en bactéries probiotiques. De plus, il intensifie l’umami (la cinquième saveur) et sublime vos plats. Apprenez à fabriquer votre propre miso avec nous !
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Miso is one of the most nutrient-rich foods, it is also beneficial for the gut, as it naturally contains probiotic bacteria. Further more, it raises the Umami (the fifth taste) and enriches your dish. Let's learn how to make miso with us!!
SIAL CANADA 2025
We're exhibiting at #SIALCANADA Toronto from April 29 to May 1, 2025! Come meet us at our booth!
Nous #labrasseriesan_o sommes exposants au #SIALCANADA à Toronto du 29 avril au 1 mai 2025 ! Venez nous rencontrer sur notre kiosque!
https://i.snoball.it/p/H91p/i/3
ABOUT KOJI
"Koji" stands as a cornerstone in Japanese cuisine, essential for producing sake, soy sauce, miso, and more. This culinary alchemy begins with cooked rice inoculated with Aspergillus oryzae, a fungi that infuses the ingredient with unique qualities.
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ABOUT MISO
Miso is a beloved cornerstone of Japanese cuisine, a velvety paste crafted through the ancient art of fermentation. Made from soybeans, rice, barley, or other grains, miso is not only a pantry staple but a powerful flavor enhancer, bringing deep umami notes to your dishes.
Why Miso?
ABOUT AMAZAKE
Amazake is a traditional Japanese drink made from fermented rice, often enjoyed for its naturally sweet flavor and creamy texture. It is created through a fermentation process involving cooked rice and koji (Aspergillus oryzae), which converts the starches in the rice into sugars.
This delightful beverage is not only delicious but also packed with nutrients!
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 .
FERMENTATION
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.