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.<\/p>\n\n
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.”<\/p><\/p>\n\n
As usual, the Hobenk\u00f6\u00f6k team creates a creative menu that is coordinated with the products from Mimi Ferments and offers a number of culinary highligh<\/p>\n\n
MENU:<\/strong><\/p><\/p>\n\n 1 course<\/p>\n\n Onsene egg, herbs from Malte and natto<\/p>\n\n 2nd course<\/p>\n\n Grilled scallops marinated with koji tamari, samphire & trout caviar<\/p>\n\n 3rd course<\/p>\n\n Schn\u00fcsch. Spring vegetables with soba shiro tamari bay leaf milk, bacon<\/p>\n\n 4th course<\/p>\n\n Veal tartare with soba shiro tamari, pea puree, watercress and koikuchi shoyu<\/p>\n\n 5th course<\/p>\n\n Pickled beef heart with shio koji, lime stringling, green asparagus and koikuchi<\/p>\n\n 6th course<\/p>\n\n Rhubarb tarte tatin, strawberry sorbet and ama mugi miso<\/p>\n\n <\/p>\n\n 55,00 \u20ac incl. VAT plus shipping costs<\/p>\n","protected":false},"excerpt":{"rendered":" Like no other, he and his team at Mimi Ferments specialize in the careful and creative production of Japanese craftsmanship: the fermentation of food.<\/p>\n","protected":false},"featured_media":1365,"template":"","class_list":["post-1366","dp_events","type-dp_events","status-publish","has-post-thumbnail","hentry","event_category-open-mouth"],"acf":[],"_links":{"self":[{"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/dp_events\/1366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/dp_events"}],"about":[{"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/types\/dp_events"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/media\/1365"}],"wp:attachment":[{"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/media?parent=1366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}