'Markus Shimizu is a true master of Miso and other fermented food from Japan. He has specialized in traditional fermentation methods and makes his products by hand in his store in Berlin. Here, he mixes soybeans with rice and then sprinkles the mixture with koji fungus, which produces a tasty mold during storage. Many of Berlin\'s top chefs have heard about Markus Shimizu\'s products and are using them in their food creations. Like at the 2-star restaurant \"Facil\". Markus Shimizu says: \"In Japan, life revolves around food. People like to go out to eat -- and to eat well. This mentality is still in its infancy in Germany -- if it ever fully develops at all.\" -------------------------------- Subscribe to DW Euromaxx: https://www.youtube.com/dweuromaxx Would you like to find out more about Euromaxx? ▸Website: https://www.dw.com/lifestyle ▸Facebook: http://facebook.com/dw.euromaxx ▸Instagram https://www.instagram.com/dw_euromaxx dw.com/lifestyle is bringing engaging insights into European culture and lifestyles to a global audience.'
Tags: Food , germany , Berlin , japan , cuisine , RESTAURANT , rice , DW , Deutsche Welle , DW Euromaxx , Euromaxx , japanese food , Fermented rice , koji , miso , fermentation , tempeh , natto , shoyu , food from japan , ferments , Japanese Food In Berlin , Miso in Berlin , Planet Berlin , Japanese Koji , Markus Shimizu , japanese ferments , japanese fermented bens
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