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Cosy Koji: 8 course Japanese fermentation dinner by Alexander & Marika
september 2 @ 19:00 - 23:00
Vegan chef Alexander Gershberg and Japanese fermenter Marika Groen have created a new performance design dinner. The dinner is based on the hundreds of traditional and modern koji ferments that Marika has been creating and fermenting over the last 10 years. The dinner allows the public to taste the ferments in originally designed dishes. Furthermore, it takes the audience along the unique spirit of koji fermentation (traditional Japanese rice molding fermentation) by experiencing its texture, heat, time and spirit in a physical multsensory experience called Cosy Koji. Cosi Koji is a poem written with food, movement, text and textile.
Join Marika Groen and Alexander for an 8-course dinner celebrating the comforting umami flavor. They have created a modern, creative menu based on Japanese koji ferments such as miso, shoyu, sake, amazake, and mirin, as well as traditional preparations from the Shojin Ryori cuisine.
Experience a celebration of taste and culinary creativity from these two passionate cooks.
Marika Groen is a world-renowned expert in the field of ancient traditional koji fermentation. She has developed and invented hundreds and thousands of koji (molded rice) ferments based on traditional techniques. Over the last 10 years, Marika has taught thousands of students worldwide how to make their own version of miso, shoyu, sake, mirin, amazake, shio koji, and more. She has also published the cookbook Cosy Koji, which sold out instantly.
Alexander Gershberg is a vegan chef, cooking teacher, and writer. Born in Russia, raised in Israel, and moved to Amsterdam in 2006, he has established various creative and innovative culinary projects over the past 11 years that have received international acclaim. His cooking style is rich, creative, dynamic, and full of flavor. His latest cookbook, Plantbased, was published in English earlier this year and is sold worldwide.
Time: Saturday, 02nd of September, 2023, 19:00
Location: Ferment Lab, Rue Dieudonné Lefèvre 4, 1020, Brussels
Price: 65 Euros
Pictures by: @be_naturalandwild \ Luca Ivanyi