Date: Sunday, November 15
Time: 11:00 AM – 1:00 PM
Location: Buffet Maharani
808 Jean-Talon Ouest, Montréal, QC H3N 1S2
Bright, citrusy and full of umami—join us for a hands-on autumn fermentation workshop celebrating two versatile Japanese pantry staples: yuzu lime kosho and vegan shiro dashi.
Together, we will make a vibrant green yuzu lime kosho with fresh yuzu, lime and green chili, as well as a delicate plant-based shiro dashi infused with kombu and shiitake. You will learn how these two condiments can bring depth, fragrance and gentle heat to everyday cooking.
During the workshop, we will enjoy simple seasonal dishes that showcase both preparations: a warming daikon and carrot soup finished with yuzu lime kosho, and golden sautéed king oyster mushrooms topped with its bright citrus heat. You will leave with the yuzu lime kosho and vegan shiro dashi you make, plus practical ideas for using them at home.
Your hands-on workshop includes:
• Guided preparation of yuzu lime kosho and vegan shiro dashi
• A seasonal tasting: daikon and carrot soup, and sautéed king oyster mushrooms with yuzu lime kosho
• One jar of yuzu lime kosho and one bottle of vegan shiro dashi to take home
• Easy, everyday serving ideas for both condiments
Come discover the vibrant flavors of Japanese fermentation and bring a little more citrus, umami and creativity into your everyday cooking!