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14 November 2016 Anisa Xhomaqi
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Meneer Wateetons showing how to use koji

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Meneer Wateetons explaining the possibilities of Koji and how to work with it at home.

With:

Meneer Wateetons

Where was this made?:

Mediamatic Biotoop

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Mediamatic Biotoop

Koji: the (fungi)culture behind Asian Ferments

11
Nov 2016
- Zuursalon with: Jasper Swierstra, Alice de Jong, Simon Hofstra and Meneer Wateetons

In Mediamatic’s Bio Clean Lab we use fungus to grow new bio-materials, but in many food production systems molds are used to re-design ingredients and alter flavours. The Koji, or Aspergillus oryzae

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Alice de Jong at Zuursalon: Koji edition

Alice de Jong showed us ancient writings that reveal the true origin of miso and soy sauce. Also she told what koji was used for in the Chinese history.
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People tasting Sake with cheese

During Simon Hofstra's talk people were given sparkling sake, and then cheese, to taste how the two flavors can combine together.
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Book signing at Rotzooi

Meneer Wateetons and Yvette van Boven signing books at Rotzooi Fermentation Festival.
Image: Mediamatic Biotoop Anisa Xhomaqi

Meneer Wateetons hosting the evening

Meneer Wateetons is the curator of the Zuursalon and the host of the evening.
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Workshop in the Panorama Studio

Sausage and fermentation master Meneer Wateetons teaches you in this workshop how to make your own dry sausage.
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Questions and Answers about Fermentation

Dr. Bart Smit, Prof. Dr. Eddy Smid, Prof. Dr. Remko Kort, Meneer Wateetons and Christian Weij are giving answers about fermentation at Rotzooi Fermentation Festival.

created Anisa Xhomaqi

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