Miso Summit 2024

Miso Summit 2024!

Are you a miso producer or koji professional? Join the first summit dedicated to miso making and koji growing in Europe! 

The European Miso Institute (EMI) wants to facilitate the formation of a fungal network throughout Europe in which miso- and fermentation professionals can grow their fungi and their business by exchanging experiences and challenges, talk about research and innovation, and update their knowledge. 

There will be interesting talks, tasty umami foods, a flavour exchange, a communal miso making session and side activities. Strengthen the European mycelial network and join us during the Miso Summit! 

Date: 18-20 october 2024

Location: Be-Here Rue Diedonné Lefevre 4, 1020 Laeken, Bruxelles, Belgium

What to expect:

• 7 keynote presentations
• Panel discussion 
• Multiple dynamic pecha kucha presentations
• Meet the makers: a meeting place to taste and exchange our misos and other koji based ferments. Will also be open to wider public and sales are possible
• Delicious umami food and snacks
• Plenty of opportunities to connect with other miso enthusiasts and professionals
• Koji Quiz contest
• Communal miso making

Preliminary program:

• 18/10 Friday afternoon 
  • Welcome Address
  • Communal Koji Making
  • Communal Dinner

• 19/10 Saturday whole day 
  • Keynote presentations
  • Panel discussions
  • Samurai lunch by Nuu Miso (rice, dashi with various misos, tsukemono, grilled vegetables)
  • Pecha Kucha presentations
  • Meet the makers market
• 20/10 Sunday whole day
  • Communal miso making
  • Sunday morning brunch by Fermenthings, buffet style
  • Thematic group discussions
  • Closing ceremony

Keynote Speakers:

• Mac Krol (President of EMI and CEO of Nordic Koji Company): State of the Industry 
• Emile Samson (vice president of EMI): Old Foods New Forms, a new framework for discussing innovation in relation to traditional fermented foods.
• Nabila Rodriguez Valeron (phD): The potential of Koku as a new taste enhancer in food
• Robin Sherrif (Koji Kitchen + Fermenters guild): Working with, not against, health regulation
• Caroline Isabel Kothe (phD): Microbial ecologies of novel misos
• Christian Weij (author of Verrot Lekker): The molecular magic of miso
• Panel discussion on koji cultures with Eve Veera Natalie Jazmati, Ae-jin Huys and @Kenjcooks
• Adonde Lab: 3 different strains of tane koji, a comparison
• Pecha Kucha speakers to be announced 

Follow our instagram @Misoinstitute.eu for extensive descriptions and updates!

Practical Info

• Price: 200 euros (incl tax)
• Included: 
  • 2 days filled with content (19 + 20 october)
  • Lunch and snacks on saturday, brunch on sunday
  • Coffee, tea and kombucha throughout the event
  • Recordings of the presentations
  • Opportunity to sell your ferments ⇒ meet the makers market

Not included:

• Fermented Dinner ( Friday dinner for a 50 euro supplement)
• Transport and accommodation

Questions for participants: 

• Do you have any allergies or dietary preferences?
• Are you interested in receiving information about participating in the meet the makers market? If so, we will contact you with details for registration.
• By buying a ticket you are consenting to being filmed as the sessions will be filmed. If you would like not to be filmed, please contact us about it prior to the event.