Tasting of Sake

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Koji: the (fungi)culture behind Asian Ferments

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Afbeelding: Mediamatic Biotoop Anisa Xhomaqi

Smelling products made from Koji

Meneer brought some of his own products made with Koji from home and made the audience smell it.
Afbeelding: Mediamatic Biotoop Anisa Xhomaqi

Alice de Jong presenting ancient writings

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.
Afbeelding: Mediamatic Biotoop Anisa Xhomaqi

Public at Take Care of Your Waste
Afbeelding: Mediamatic Biotoop Anisa Xhomaqi

Cabbage in jars
Afbeelding: Anisa Xhomaqi

Workshop in the Panorama Studio

Sausage and fermentation master Meneer Wateetons teaches you in this workshop how to make your own dry sausage.
Afbeelding: Mediamatic Biotoop Anisa Xhomaqi

Public checking out the self-invented Bokashi Bin

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