How do we get the umami into our food? Through fermentation. In this workshop you’ll prepare your own miso paste from scratch and take it home to mature over the coming months. All you need is a little curiosity, trust in the mould, and some patience.

All necessary ingredients will be provided for a small contribution, and this time you can even count on truly professional guidance.

The workshop will take place outdoors at Westfeldgarten. In case of bad weather, we may have to cancel or move it to Torhaus at short notice.

-> Westfeldgarten (FeldFoodForrest)