Friday, October 22 at 12.00 Shuji Yoshikawa gives a lecture on food fermentation in Verin in Sauðárkrókur.
Matís is currently working on the project "Gagnleg gerjun" in collaboration with Brimberg ehf. fish processing in Seyðisfjörður funded by AVS - Fisheries Research Foundation (www.avs.is) and the East Iceland Growth Agreement.
The project is about the production of fish sauce by fermenting seafood to increase value. In connection with the project in question, Líftæknismiðja Matís in Sauðárkrókur has hosted a good guest this October, Mr. Shuji Yoshikawa is an expert in food fermentation. Mr. Yoshikawa has guided Matís' experts and other project partners in the implementation of knowledge, which is the basis for progress in this field.
On that occasion, the visitor gets a good light to shine at a seminar in Verin Vísindagörður where the utilization of fermentation in food production will be discussed. Soy sauce, which many Icelanders know, as its consumption in this country has increased in recent years, is produced by fermenting soybeans. The main points in the production of soy sauce will be covered
but before that the role of koji in the fermentation of Japanese foods will be explained.
The seminar is open to everyone. More here.
Information is provided by Gísli Svan Einarsson gisli@veridehf.is S; 455-7930
Verið Vísindagarðar, Háeyri 1, Sauðárkrókur. www.veridehf.is