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2015: Sasakani Kobo - Open for business! |
| Posted by Sasakani Kobo Jan 25th 2015
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It has been a lot of work, but we can happily announce that on the 17th December 2014 Sasakani Kobo officially commenced, with the issuing of our food licence from the Brisbane City Council, and arrangements with Wandering Cooks for our Commercial Kitchen!! Yay!! We were thrilled to receive a 5 Star Food Safety Rating , and are very much looking forward to getting our commercial operations underway. A huge thank you to Wandering Cooks for making it all possible!
So now the hard work really starts with initial production runs and all the effort that goes with actually doing it! It will take some time to get everything established, but we are away! Our focus initially will be on some products that we can bring to market quickly, whilst we work on the longer term products. We can take orders now for commercial miso production for cafes and restaurants with the understanding there will be a time delay for some products. But, no point rushing a good thing, and that is what we do, the best traditional miso we believe you will taste in Australia, and the most delicious miso related products!
We are a very, very small artisan producer, so supply will be very limited, but if you are interested in quality over quantity, you have come to the right place. :-)
Miso Club:
We will continue Miso Club as a separate entity, with the focus on learning how to use miso, and how to make it yourself at home. Every year, we run Miso making workshops between April and September as these cooler months are the best season for miso making. So, we will re-start miso making demonstrations and club activities from around April 2015. Thanks to everyone for being patient while we got everything else sorted out. You will be able to get all the latest on the new Facebook site we have created for the Miso Club , which is the best place to go for club info.
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Sasakani Kobo Organic Miso Club. For people interested in:
Miso, Miso Club, MisoClub, Miso made in Brisbane, Buying Miso, Learning to make Miso, Culture, Organic Food, Koji, Natto, Local Food, Local Organics, Cooking, Cooking with Miso, Cooking Classes, Japanese Food, Rice, Soy Sauce, Umami, Shoyu Koji, Organic MSG, rice culture, Koji starter, Australian Organic Rice, Japanese fermented foods, Healthy Food, Australian organic ingredients, Australian Organic Soy Bean, Australian Organic Rice, Sea Salt, Brisbane Miso, Australian Miso, Organic Miso, White Miso, Barley Miso, Rice Miso, Brown Rice Miso, Hacho Miso, Mixed Miso, Herb Miso, tempeh, Genki Mart, Okara, Moromi, Tofu, amazake, shiro miso, mugi miso, kome miso, awase miso, shio-koji, Gouchujang, Korean chilli paste, food education, food instructor, japanese, Brisbane, Gold Coast, Sunshine Coast, Queensland, ささかに工房, 笹蟹工房, 味噌, オーガニック, 麹, こうじ, 塩こうじ, 塩麹, 米味噌, 麦味噌, 白味噌, あわせ味噌, 豆味噌, 甘酒, みそ, ブリスベン, ゴールドコースト, サンシャインコースト, オーストラリア, クイーンズランド, 有機, ローカル, 地産地消, 食育, 納豆, 発酵, 発酵食品, ささかに工房, オーガニック 味噌 ササカニ |
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