How to Make Truly Unique Misos

An interview with Hugo Chaise April 15, 9am PT | 12 pm ET | 6 pm CET


In this 1-hour webinar, Meredith Leigh will interview Hugo Chaise of MY Fermentation. We will discuss his miso-making business adventure, MY Fermentation, in Paris, France, and pick his brain on how he approaches creating miso recipes with diverse proteins and inventive flavor combinations. 

Meredith first met Hugo in Oaxaca City, Mexico at the Ferment Oaxaca Conference. There, we made some inventive misos from Hugo's creative genius. One was made with chapulines (grasshoppers) and charred avocado; one was made with maize and cacao. This, combined with the fact that his corn miso tasted so unique, so delicious (and not just like corn amazake) made her think:

This guy really knows how to combine flavors, think about how they will work together, and create delicious unique misos. 

In this webinar, we will try to discover how Hugo thinks about pairing flavors, and how he approaches balancing koji, salt, and proteins in his recipes depending on the specific ingredients. Join us! 

Speaker: Hugo Chaise

 

Hugo Chaise is a chef who has worked in the Noma Fermentation Lab, and now runs a boutique fermentation company in Paris, France called MY Fermentation.

We will discuss

  • Hugo's journey creating specialty misos in Paris, France

  • Considerations for scaling up to commercial production of misos

  • how to think about flavor pairings

  • how to think about ratios to produce the best tasting misos

  • red bean miso from MY Fermentation
  • Lupine miso

Courses to pair with this webinar