Koji, Shoyu & Miso Lab by Restaurant Klinker

Head Chef of Klinker Lennard Hoffmann and Paul Kauffman (Restaurant Merold, Berlin) combined their professional experience which has lead to the start of an independent fermentation lab, focused on the use of koji that will produce miso, shoyu and koji for both their restaurants, as well as the possibility of bringing it to the private consumer. Implementing another level of depth and umami to their cuisine will allow a new expression of their dishes and displaying new flavours for a vegetarian cuisine.
They will present their findings on fermentation and showcase how to introduce these newfound flavors in the palate of Northern German cuisine through a cooking workshop.

For the past 5 years www.restaurant-klinker.de">span> has continuously improved their view on the dining experience in the restaurant. Serving up to 90% vegetarian dishes and being guided by a focus on sustainability. Adding depth to our dishes through techniques such as preservation and fermentation has been a big step into the next version of the dining experience.