An evening dedicated to miso as both process and perception.

Rooted in Japanese food culture for over a thousand years, miso carries a long tradition of fermentation as both preservation and craft. Its making is guided by time, climate and intuition – transforming simple ingredients into something layered, complex and alive.

We begin with a guided tasting of ChirpFood’s miso varieties – an exploration of depth, time and subtle difference. From there, we move into the foundations of fermentation: its history, its techniques, and the quiet intelligence of microbial transformation.

In a hands-on session, you prepare your own miso to take home. We share ways of working with miso in the kitchen, through simple recipes and applications, alongside a selection of small tastings.

Each participant receives a handout with all key information, to return to and work with further.

About Miso

Miso is a fermented paste originating in Japan, traditionally made from soybeans combined with rice, barley or other grains, salt and koji. It is a fundamental element of Japanese cuisine, used in soups, sauces, marinades and spreads. Through fermentation, its flavor develops over time – resulting in a rich, layered umami that reflects both process and patience.

About Christine Thomas / Chirp Food

It began with a simple shift, when Christine Thomas went vegan – just to try. That was 13 years ago. What started as an experiment became a way of living, rooted in curiosity, taste and abundance. Since 2014, wild plants have been central to her practice, alongside a growing focus on fermentation – particularly koji, miso and other microbial processes. With a background in plant-based culinary training, wild foraging and mycology, her work moves between research and practice – exploring old and new taste landscapes through fermentation and wild ingredients. In 2023, Christine founded her miso manufactory, now based in Munich.