Simon Hofstra - Taste of Sake
Simon is the owner of Taste of Sake and carries the Japanese title 'Sake Samurai'. As a sommelier in a Japanese Michelin star-restaurant he came in touch with real Japanese sake. Ever since 1998 he tries to make the world familiar with the sophisticated world of sake. He will teach us how sake is made. And he will make us taste some nice sake.
When it comes to molds and food, most people immediately think of the green fluff that grows on your forgotten sandwiches. But this and many other molds are often also beneficial for your foods and beverages. Microbiologist Jasper Swierstra (PhD candidate at Erasmus MC) will tackle common questions like: What is the difference between yeasts and fungus? How to distinguish the good from the bad micro-organisms? Is there a way for to differentiate between different types of molds? And ofcourse how and why they grow.
Alice de Jong
Alice will show us ancient writings that reveal the true origin of miso and soy sauce. Also she will tell what koji was used for in the Chinese history.
Meneer Wateetons is the curator of Zuursalon and the host of the evening. He will tel us about the possibilities of Koji and how to work with it at home. He will bring some of his own products made with Koji from home and make the audience smell and taste it.
Zuursalon: Koji edition
Friday 11 November, 20:00
Tickets: Students €5,- / Pre-sale €7,50 / Door €10,-
Mediamatic Biotoop, Dijspark 6, Amsterdam
Please note: this event is given in English.