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PEOPLE STAY IN MEMORY
Mariko

Over 30 years of miso making — share the wisdom of fermentation

  • #About 7 hours
  • #Small groups
  • #Nothing to bring
  • #Meals included
  • #Fermented foods
  • #Local dishes

I'm interested in fermented foods and have been making miso for more than 30 years. I also make my own soy-sauce koji, yogurt and dressings. Since we started eating fermented foods, my family's allergies have cleared up! I want everyone to know about fermented foods and all the good things about them. I'm looking forward to the day we meet!

LOCAL FRIEND

Mariko

Sapporo, Hokkaido

Credentials

  • Over 30 years of miso making

TOGETHER

Things we can do together

Local dishes with fermented seasonings and a homemade cake

Local dishes with fermented seasonings and a homemade cake

Enjoy local dishes made with homemade fermented seasonings and a cake made with carefully chosen ingredients. A time to hear Mariko's stories and discover ways to enjoy fermentation in everyday meals.

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PHOTO GALLERY

Photo gallery

Sapporo: local indigo dyeing and cooking local dishes with a Sapporo mom

Sapporo: local indigo dyeing and cooking local dishes with a Sapporo mom 1 / 18