Like no other, he and his team at Mimi Ferments specialize in the careful and creative production of Japanese craftsmanship: the fermentation of food. Anyone who, like us, is curious about the various ingredients and production processes will get their money's worth on this special evening. Together we will learn, for example, that "Shio Koji" is fermented in an earthenware pot for over a week or that "Soba Shiro Tamari" is based on German organic buckwheat.

Mimi Ferments is now so well received that even top restaurateurs from all over Germany are among its customers. "There are hardly any manufacturers in Germany that offer high-quality fermented miso and shoyu made by hand," says the founder. "We also develop many specialty products that we create in collaboration with star chefs - so these are truly unique and can't be found anywhere else."
As usual, the Hobenköök team creates a creative menu that is coordinated with the products from Mimi Ferments and offers a number of culinary highlights.

MENU:

1 course.

Onsene egg, herbs from Malte and natto

2nd course

Grilled scallops marinated with koji tamari, samphire & trout caviar

3rd course

Schnüsch. Spring vegetables with soba shiro tamari bay leaf milk, bacon

4th course

Veal tartare with soba shiro tamari, pea puree, watercress and koikuchi shoyu

5th course

Pickled beef heart with shio koji, lime stringling, green asparagus and koikuchi

6th course

Rhubarb tarte tatin, strawberry sorbet and ama mugi miso



55,00 € incl. VAT plus shipping costs