Make miso with kôji, an organic pulse and Guérande salt at KURA, the Burgundy brewery adapting Japanese fermentation to French ingredients.
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KURA brings Japanese fermentation into a Burgundy workshop centred on miso made with French ingredients. After tasting the brewery’s range, participants mix kôji, an organic pulse and Guérande salt into their own batch. Each leaves with two kilos to ferment at home, along with advice on caring for the paste and using it in soups, sauces and other cooking.
When:
3 October 2026 Europe/Paris
Where:
KURA de Bourgogne, ZA de la Croix-Bouthier, 1 route du Montillet, 71800 Varennes-sous-Dun
Category:
Food & Drink
Topic:
events
Region:
Bourgogne Franche Comté, France
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