Mimi Ferment

Making fermentation in a  Berlin terroir way is what Mimi Ferment does. Mimi made Japanese style fermented food & products among which koji, miso, shoyu, natto and tempeh. These Asian umami are simply packaged and selling to customers and restaurants. Some famous restaurants in town like Nobelhart & Schmutzig, Mrs Robinson’s, or Panama work seasonally dishes with Mimi’s local shoyu sauce. Founded in early 2017 by Markus Shimizu, this brand is unique in Berlin. Inspired by a raw food diet, Shimizu himself a vegan, and came to ferment by experiments with his own tempeh and natto. Now Mimi also provides fermentation and Japanese food making workshops, you can find all info in their website.