Berliner Perlen

Bei Miso und Sojasauce ist auch immer ein bisschen Zen dabei

| Lesedauer: 5 Minuten
Der „Miso-Zeremonienmeister“ Markus Shimizu in seinem Laden. Gedämpfter Reis ist die Basis des Ganzen

Der „Miso-Zeremonienmeister“ Markus Shimizu in seinem Laden. Gedämpfter Reis ist die Basis des Ganzen

Foto: RICARDA SPIEGEL

In seinem Laden „Mimi-Ferments“ stellt Markus Shimizu ausgefallene Miso-Pasten und Sojasaucen her. In Workshps zeigt er, wie das geht.

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Als Teenager unter Allergien gelitten

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Kunst und Fermentierung

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Für große Mengen steht ein 300-Liter-Dämpfer parat

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