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The Secret to Japanese Cuisine: Fermentation Basics

  • DasProvisorium Uetlibergstrasse 65 8045 Zürich Switzerland (map)

Foto: George Eberle

Japanese food is known primarily for its love affair with raw fish, but did you know that sushi was originally a fermented dish? How else would they have kept raw fish safe to eat before refrigeration? Fermentation touches almost every aspect of traditional Japanese foods and that is what Christine would like to show you in this course. Learn the basics of lactofermentation through the lens of Japanese cuisine, with a focus on the mysterious but delicious nukazuke. This is a hands on workshop where you will learn the theory and how-tos of safe fermenting for at home, but will also take home something to mature at home. In addition Christine shares recipes she developed which you will cook and eat together.

This course will be held in English and is limited to 20 participants.

Cost: CHF 165.- includes all materials, dinner, fermented surprise drinks, recipes, instructions and goodies to take home

Instructor: Christine Syrad is a fermentation expert, who grew up predominantly in Japan and is the founder of fermentable. Her fascination and affinity for fermented foods revolve around the specialties she most missed when she moved to Europe. Her part-British heritage, stints in Italy and now a decade in Switzerland give her all the tools she needs to apply the health and flavour benefits of fermentation to an international cooking canvas.

Impressions: Of the first fermentation course

Course Policies 

Coupon or voucher codes can be redeemed directly at checkout.

Do you have a hand-written gift card for this event? If so, we'd love to hear from you by emailing info@sobre-mesa.com.


Enjoy more food culture:

Earlier Event: November 14
SOLD OUT - Game of Trüffel
Later Event: November 21
Miso – More than Soup