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mimiferments

@mimiferments

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Organic Koji, Miso, Soy Sauce, Tempeh, Natto. DE-ÖKO-070
more fermentation @markusshimizu
more art @salon.mimiferments
Open Mo - Fr / 10 - 18

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The Gochu season is coming to an end. 🌶️
This year, we are also making a green chili sauce. 💚

Now, we are looking forward to the upcoming yuzu season! 🍋✨
—
#Gochu #GreenChiliSauce #Yuzu #ChiliSauce #Fermentation #gochujang #HomemadeSauce #HarvestSeason #SpicyFood taken in mimi ferments by @mimiferments

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12 days ago

Last minute call for equinox art dinner. A few places remain.

This is the special desert that will be served during thw dinner:

amazake coconuts ice, fermented sweet beans past, snow fungus with monaka and shiratama from Hiruzenkougei.

Amazake ice cream uses amazake instead of sugar for sweetness. The nutrients contained in amazake, such as oligosaccharides, amino acids and vitamins, help relieve fatigue and promote intestinal health.

Fermented bean paste gets its natural sweetness from the power of koji, making it not only delicious without any added sugar, but also a genuinely nourishing dessert.

White fungus is also rich in dietary fiber, vitamin D, and polysaccharides known as “plant-based collagen"

Book your seat online now. by @mimiferments

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22 days ago

Do you know Mirin — and do you know what makes ours an absolute rarity?🌾

Mirin is a traditional seasoning in Japanese cuisine. It doesn't just add a delicate sweetness to dishes — it also harmonizes flavors and gives food an appetizing glossy sheen. The word "Hon" means "genuine" or "real" — an important distinction, since many cheap products on the market are made from little more than fructose syrup.

Our Hon Mirin is made according to a traditional recipe, but we take it several steps further. At mimi, we don't just use the classic ingredients — koji rice, glutinous rice, and neutral alcohol — required to legally carry the name Hon Mirin. Instead of ordinary neutral spirit, we use the unaged rye spirit from STORK CLUB — the same spirit that, once aged, earns their whiskey the title "World's Best Rye Whiskey." We age it ourselves, together with the koji rice and glutinous rice, for a full four years in rum oak barrels to create our Hon Mirin.

The result? An amber-colored Hon Mirin with layered notes of raisins, roasted rice, caramel, and vanilla. This mirin can be enjoyed just as it was in the old days — for Hon Mirin was long considered far too precious to cook with, and was prized as a true luxury drink.

Hon Mirin in a glass 🍋

On warm late-summer days, we love it simple: as a Mirin soda.

• 40 ml Hon Mirin
• 40–80 ml soda water, to taste
• ⅛ lemon
• fresh mint
• ice cubes

Preparation: Fill a glass with ice cubes. Add Hon Mirin and soda, and garnish with lemon and fresh mint.

#honmirin #mirin #barrelaged #koji #fermented @storkclubryewhiskey taken in mimi ferments by @mimiferments

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a month ago

We are delighted to invite you to our 18th equinox art dinner.

The ancient origins of seasonal ceremonies are rooted in the belief that these times of transition bring the worlds of the living and the dead closer together. Rituals distinguish these moments from the everyday, and celebrating recurring events with particular foods is a deeply important part of Japanese tradition.
Each year, Reiko Kanazawa organizes four evening events: during the equinoxes (spring and autumn), Bon (a Japanese custom after the summer solstice), and New Year. These special dinners offer us the opportunity to become aware of the corporeal and ephemeral nature of our presence as well as the changing of the seasons.

This time, on September 26 and 27, Reiko Kanazawa will realize an installation featuring hanging foods. Together with Yuki Nishino, she will prepare a multi-course Equinox menu with fermented dishes. The lovingly crafted dishes will include regional German ingredients, products by mimi, and special wild herbs by Florinn Bareth.

Menu:
Fermented tea jelly
Chickpeas with sunflower seeds tempeh
Rice soup with fish marinated in shio koji
Assorted pickled vegetables
Amazake ice cream with monaka, shiratama from @hiruzenkougei_official and
traditional chinese medicine

Drinks:
Doburoku
Mirin
Kombucha
Koji Cha
Awabancha by @mimiferments

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a month ago

Meet your new skincare ritual: The Koji Peel ✨

Born from a promise never to waste precious ingredients, we took the citrus albedo from our production and paired it with rice—a celebrated Asian beauty secret we love to work with, which we elevated even further by fermenting it with koji. The result? A perfect, nutrient-rich Rice-Albedo match. This gentle face and body scrub harmonizes three natural exfoliants to reveal smooth, clear, and radiant skin:

🌾 Rice Koji: Packed with antioxidants, enzymes, and nutrients.
🍋 Upcycled Citrus Albedo: We practice full-fruit utilization. The albedo from yuzu, bergamot, and lime comes from our own production and acts like a magnet for impurities and excess oil.
🌊 Hand-harvested, Sun-dried Sea Salt: Gently removes dead skin cells.
🌿 100% Organic & Sensitive: Certified organic ingredients, wrapped in nourishing coconut oil. Completely fragrance-free to prevent irritation and maximize skin friendliness.

Available now in our online store and at our fermentation studio.

#KojiPeel #UpcycledSkincare #ZeroWasteBeauty #OrganicSkincare #SensitiveSkin taken in mimi ferments by @mimiferments

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3 months ago

We have a new recipe on our website, great for hot days! ☀️

Our Dinkel Saishikomi Shoyu is a rich, full-bodied soy sauce with deep umami and incredible complexity. It shines brightest in raw applications like dipping and drizzling—perfect for sashimi, steak, or Hiyayakko (cold tofu)—where its mild, multi-layered flavor can truly take center stage. 🥢

Hiyayakko (Cold Tofu) 🇯🇵

Ingredients (Serves 4)

200g silken tofu
1 scallion (green onion)
A bit of grated ginger

Preparation

Quick-blanch the tofu in boiling water.Top with scallions and ginger to taste.Drizzle with Spelt Saishikomi Shoyu just before serving.

#hiyayakko #saishikomishoyu #summerrecipes #easyrecipes #soysauce taken in mimi ferments by @mimiferments

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3 months ago

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4 months ago

We just released another garum: 3 year old Basque pork garum🍖💥

We used the rips of the Pie Noir Pays Basque pork named after the historical grazing territory in the Pyrénées. It got almost extinct in the 80's and we have to thank a handful of local breeders to commit to this free roaming wooly species. We didn't want any part to go to waste and made a beautiful garum together with golden oyster mushroom and barley koji.

It turned out really well and it's taste is deep like Jamón Ibérico that waters your mouth instantly. It blends together well with the woody notes of the mushroom and the red wine barrel.

Its available now in our online store and our fermentation studio.

Thanks to @carnivale.be for providing this excellent material. 🙏

#barrelaged #koji #fermented #kintoa #euskaltxerria taken in mimi ferments by @mimiferments

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4 months ago

Some of the steps of making saishikomi shoyu. 🦠🌾

Saishikomi is special as it is brewed twice. This means you make a shoyu mash with soy-wheat koji and a brine, stir it regularily until you press it and pur the resulting ichidan soy sauce back into the barrel. Into this soy sauce you add soy-wheat koji again to make the nidan mash. This mash is stir again on a regular basis and pressed. All in all it takes about three years.

Our saishikomi shoyu is aged in a red wine barrel and is made with organic Ur-Dinkel - a ancient type of spelt. We had it tested and it is glutenfree.

Enjoy Saishikomi shoyu with a fatty tuna sashimi or even on tofu. 🍣

#shoyu #barrelaged #koji #fermented #foodinberlin by @mimiferments

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4 months ago

A while back we got the roe, gills and water of scallops from @restaurant_facil and their headchef @joachimgerner. We aged it in a rum barrel with millet koji for 3 years. Now it is finally pressed and bottled and we are more than pleased with the result.

The sweetness of the scallops is still there and blends well with a honey like flavor of the millet koji. Combined with the deep oceanic umami aromas and the slightly toasted rum barrel, the garum tastes of perfectly sauted scallops with a light honey soy sauce drizzle.

This unique and tasty bottle is available now in our online shop and fermentation atelier.

#fermented #scallops #garum #barrelaged #zerowaste taken in mimi ferments by @mimiferments

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4 months ago

Heute ist Tea Tasting Thursday!
Einmal pro Woche arbeite ich mich durch Samples, Tees, die mir zugeschickt wurden oder die ich entdeckte: auf Teefestivals, bei Freunden oder in Teegeschäften.
Heute im tea pot: Löwenzahnwurzel, fermentiert mit der Golden Flower a.k.a. Eurotium cristatum. Wer diesen Schimmelpilz kennt, kennt ihn aus dem Fuzhuan-Ziegelstee: unter kontrollierten Bedingungen bildet er goldgelbe Fruchtkörper auf der Oberfläche. Fuzhuan gehört zur Kategorie Hei Cha — dunkler Tee, dessen Charakter durch mikrobielle Nachfermentation entsteht. Diese Ziegel wurden auf den Tea Horse Trails transportiert, den alten Handelswegen zwischen Yunnan, Tibet und Zentralasien, und: Thema meiner aktuellen Lektüre: ‚The Ancient Tea Horse Road‘ von @jefffuchstea. Jeff ist diesen Cha Ma Gu Dao zu Fuß gegangen und schrieb ein Buch darüber und während ich las, lief mir dieser Tee über den Weg. Bei Tee hängt alles mit allem zusammen.
Meister Ye Hanzhong, einer der angesehensten Chaozhou-Gongfu-Tee-Meister, hat Eurotium cristatum auf mehrjährige Löwenzahnwurzeln aus der Changbai-Bergregion übertragen. Der erdig-bitter-medizinische Löwenzahn ist nicht wiederzuerkennen: die Golden Flower hat ganze Arbeit geleistet. Die Bitterstoffe sind weg. Die getreidig-süße Note entsteht, weil der Pilz Kohlenhydrate umbaut — ähnlich wie Koji Stärke in Zucker verwandelt. Erinnert tatsächlich an Koji Cha (bei @mimiferments ).
In der Nase ist ein feiner Pilzton. Am Gaumen mild, ein langer warmer Nachhall. Beide Pilze — Eurotium cristatum und Aspergillus oryzae, gehören zur selben Familie. Schmeckt man.
126 € / 100g. Jaja. ABER: Günstiger als Safran. Weit günstiger als Gold. Teurer als die meisten Gushu Pu Erh. Auf Augenhöhe mit Contest-Grade-Gyokuro, Matcha oder Ming Qian Longjing. Na bitte.
Die Gesundheits-Claims sind lang, der Tee soll den Blutdruck und Cholesterin senken, ich trinke ihn konsequenterweise aus einem japanischen Medizinbecher, der traditionell in Arztpraxen für Pulvermedizin verwendet wurde.
Jetzt ihr!

Den Tee findet ihr übrigens bei @nanyitee, DEN Spezialisten für chinesische Tees.

#löwenzahnwurzeltee #goldenflower #eurotiumcristatum #jefffuchs #nanyitee taken in Teefachgeschäft Nan-Yi-Tee by @mimiferments

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5 months ago

We made a Langostino Garum🦐🦐🦐

This garum was made with the heads and claws of langostino, sourced from the two-star Michelin @restaurant_facil, along with our millet koji and spring water.

The shrimp essence was matured two years in a rum barrel to unpack a lavish crustacean flavor, intense umami notes, complemented by some spiciness and wood notes.

Try it in a risotto or have a look at our recipe page on our website. Just a few drops instantly elevate any dish.

Available now online and at our shop.

#carabinero #langostino #kaisergranat #shrimpsauce #shrimp #koji #fermented #berlinfood #zerowaste #upcycling #foodinberlin #madeinberlin #barrelaged #fermented taken in mimi ferments by @mimiferments

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7 months ago