(Workshop / Nenasimon) SUOMI-SO - make your own Miso!

Japanese cooking workshops by Zestii co-founder, chef and Japanese food culture navigator Minaë. \ Japanese Miso sits in the very unique position in Asian food history map. Just like many other things, Japan has learnt its basics from China, then it evolved its own way, together with the discovery and development of using "koji" - the national mold of Japan. \ \ \ In this workshop, you will dive deep into the wonder of miso. To begin, you will taste miso in cooking, and get the idea of how it can be used in your cooking. the theory: what is it? How is it made? The amazing mechanism of miso fermentation, history and variations. \ \ \ At last, you will learn how to make your own miso and take a jar of miso home. Mind you, miso making is a slow fermentation process. You will take home and let it sit for some months until you taste it.\ \ \ This is a special edition in collaboration with Uoma Earth Care , Vantaa based no-dig horticulture and fermenter duo Kimmo and Maija. We are going turn local harvest from Uoma Earth Care into Finnish Miso, let's call it SUOMI-SO! \ \ \ In Japan, Miso has vast regional differences. Miso making reflects local soil, local abundance and local gastronomy. So why not making our own SUOMI version of miso?

Date : 4.8.2026\ Time : 17:00 (duration 2.5 - 3 hours)\ PLACE：Uoma Earth Care (Lehmustontie 44, 01450 Vantaa)

Price：65 €

[What you need to bring]

• Apron
• 2 kitchen bowls
• Masher (potato masher or ricer, any kind you have at home)
• If you have an wide mouth glass jars of the capacity larger than 500ml, you can re-use it to save materials. \ And curiosity :)

＊You can bring home about 400-500g your own Miso with you!

＊Capacity: 10 people \ ＊Language: English \ ＊Kids are welcome! Please make sure to have adult help.

[Schedule]

• Ice breaking and self-introduction round while tasting dishes made with miso
• Miso lecture with full sensory activities in-between
• Hands on you own (Te-Ma-E) Miso making

[Instructor] Minaë Tani-LaFleur (a.k.a Nenasimon)

Fermentation enthusiast, certified “Kikizakeshi” Japanese saké sommelier, social entrepreneur, food activist at Slow Food movement and helpless foodie! Minaë moved to Finland in 2017 with her American partner.Her partner’s academic research on sustainable food systems opened her eyes on traditional knowledge and food practice from home kitchens around the world. She co-founded Zestii Kitchens , an initiative which supports immigrants food practitioner to turn their kitchen skill into micro entrepreneurship, and runs a cafe space in Kallio, Helsinki as a base camp.