dipping your toes in koji & miso – and getting your hands right in it

Lino is a Biel-based chef and artisanal koji producer, known for his high-quality organic koji made using local ingredients. He supplies restaurants and crafts his own range of miso and koji-based condiments, staying true to traditional Japanese techniques.

Christine is a fermentation expert who has spent the last decade teaching chefs how to harness lactofermentation and koji in sustainable, zero-waste ways. She also develops koji-based products and advises food professionals on fermentation integration.

Their shared passion for fermentation—and a memorable first conversation about its effect on their health—sparked this long-awaited collaboration.

Come by, discover the art of fermentation, and take a piece of this special tradition home with you!

What to Expect:

During this two-and-a-half-hour workshop, you will:

Learn about miso’s history, regional varieties, and its culinary versatility

Taste a spectrum of koji-based ferments and different miso styles

Discover koji and its evolving role in western cuisines

Make your own organic shio koji and miso from local ingredients to take home (jar and handout provided – please specify EN or DE during the payment process)

A welcome drink and snack

Fermented Dinner

After the workshop, you’re invited to experience the captivating flavours of koji and miso in an exclusive, plant-based multi-course menu—specially created and served for this occasion by Restaurant zent. (1x drink included)

Food Allergies

The dedicated dinner served as part of the workshop on the two latter dates (Thursday only) will be plant-based, as will the tasters and snacks during the workshop. Should you have any allergies we should be aware of, please let us know during the payment process or drop us an email to let us know.

Cancellation Policy

We kindly ask that you treat your ticket purchase as binding, as you would a concert ticket. We are unfortunately unable to offer refunds or exchange your participation for that of another date. This is to ensure we can offer the highest quality event we are capable of. We ask that if you fall ill or face a scheduling conflict that you find a friend or family member to take your place.