Make your own miso
Saturday 17 February, Japanese artist Yohei Hamada will host two miso making workshops at Bergen Assembly. Limited 5 spots for each workshop. Remember to sign up before you come. No experience required. We’ll prepare all the materials for you. You’ll take home a jar (about 800 grams) of miso that you have prepared. It will get ready to eat in a half year.
Wikipedia: Miso (みそ or 味噌) is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is still widely used in both traditional and modern cooking in Japan and has been gaining worldwide interest.
About Artist
Yohei Hamada(b. 1987) is a Norway based dance artist from Japan, who holds BA Liberal Arts in Yokohama National University, MA in Philosophy at the Graduate School / Faculty of Urban Innovation (IUI) at the Yokohama National University(2013).
In the belief that a better understanding of the body from different perspectives and scales leads to a better understanding of society and human relations, Hamada seeks out dance as an interaction of body and surroundings and works in the performing arts field by referring interdisciplinary to the knowledge from mathematics, architecture, physics, anthropology, linguistics, carpentry, martial arts and dance methods as well as the wisdom of daily life.
