Island Eko Pantry

Come join us for this 2.5 hour hands-on miso workshop, where you will not only learn how to make a Japanese essential umami condiment, the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese ferments including soy sauce, sake and rice vinegar.

Come join us for a fun vegan and gluten-free kimchi making workshop. Kimchi is a traditional and iconic Korean fermented vegetable dish that is included in every Korean meal. It is refreshing, tangy, somewhat sour if fermented long enough and savoury and goes well with numerous dishes.

Come join us for this 2.5 hour hands-on miso workshop, where you will not only learn how to make a Japanese essential umami condiment, the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese (and some Asian) ferments including soy sauce, sake and rice vine...

Come join us for a fun and hands-on cooking class, where you will learn how to make home style Korean food. 

As Washoku (traditional Japanese cuisine) was registered as an intangible cultural heritage by Unesco in 2013, it is recognized worldwide for its diverse, well-balanced, and healthy diet which also captures natural beauty and changing seasons.