If you’ve dined at the likes of Nobelhart & Schmutzig, Mrs Robinson’s or Panama recently, you may have noticed an uptick in unique Japanese ferments like shoyu, shio koji and miso pastes. Behind the delicious condiments is Mimi Ferments – founded by Markus Shimizu in early 2017 and the only company of its kind here in Berlin. Himself a vegan, Shimizu began experimenting with a raw food diet, which organically led him to fermentation — experimenting with his own tempeh and natto. Today he supplies some of the best restaurants in Berlin, working with high-calibre chefs and local producers to offer the city a proper introduction to Japanese specialty condiments. His new shop — or rather, fermentation lab — will serve not only to help him increase production and create new applications for ingredients, but will also be a place for those interested to learn more about his products through in-depth explanations, tastings and events. Next up, on 29.4.2018, is a miso making workshop, in which participants will create their own jar of traditional Miso paste before putting it to use in an Amazake smoothie and an umami-laden bowl of miso soup. (Text: Devan Grimsrud / Photos: Luke Marshall Johnson)
Mimi Ferments, Stephanstr.24, 10559 Berlin-Moabit; map
Tue-Thu 10-18h
Miso Making Workshop, 29.4.2018. Facebook event, reservation required.
