Atelier : Cuisinez avec les condiments japonais !

First of all, we'll take the time to introduce you to the company and the various products that are fermented on site.

A short tour will give you a better idea of the different stages of production.

Then it's off to the kitchen! The range includes cooking sake, mirin, rice vinegar, soy sauce (shoyu), miso... Each is made from French raw materials and fermented on site.

We'll take a look at the main liquid and solid condiments, known and unknown, before getting down to some preparations: marinades, deglazing, seasoning, sauces... any excuse is a good one to get to grips with these products and understand their role.

It's an interactive, convivial workshop where everyone can get involved as they see fit.

Finally, we'll get together to taste the donburi-style dishes.

You'll come away from this workshop with a wealth of new knowledge and great recipes to try out again at home!

This is an introductory workshop - open to all - to discover fermented Japanese condiments and their simple uses, and to add new flavours to everyday cooking.

At the end of the workshop, you'll have access to the factory's small shop, the only place where all KURA products are on display.