Mæst Food Studio Fermentation Beginner Workshop
Miso: Chickpea-so Making
November 29, 2026 | 11:30 am–1:00 pm
Mæst Food Studio, Vancouver
$98 per person | Limited to 10 participants
Discover the beginner miso making through a hands-on fermentation workshop led by Chef Tomoko Tahara of Mæst Food.
Miso is traditionally made with soybeans, koji, and salt, but its possibilities extend far beyond soy. In this workshop, we’ll explore a variation made with chickpeas, creating a unique miso with its own character.
Drawing on her experience making miso at Published on Main, Chef Tomoko will guide you through the process, from understanding the ideal texture of cooked beans to combining koji and salt, preparing your miso for fermentation, and caring for it at home.
We’ll also explore how temperature and time influence fermentation, including the differences between room-temperature and refrigerated ageing.
After the hands-on session, enjoy a seasonal plant-based lunch prepared by Chef Tomoko, featuring fermentation and local ingredients.
What’s included
Guided hands-on chickpea miso making
An introduction to koji, fermentation, and ageing
Approximately 500g of your own chickpea miso to take home
A food-safe fermentation container
Instructions for caring for your miso at home
A seasonal plant-based lunch
No previous fermentation experience is required. All materials and equipment will be provided.
Date: Sunday, November 29, 2026
Time: 11:30 am–1:00 pm
Location: Mæst Food Studio, Vancouver
Please note: Your miso will continue to ferment and mature at home after the workshop..
Mæst Food Studio at La Fabrique St-George, 7 East 7th Vancouver Front space
Tomoko Tahara
Chef | Food culture Researcher | Founder of Mæst Food
Tomoko Tahara is a Vancouver-based chef with over a decade of experience in ethical, plant-based cooking.
Her culinary work focus on sustainable, seasonal ingredients, often foraged or sourced from local farms, using fermentation or other unique technique and is guided by a deep respect for technique, culture, and nature.
Tomoko has honed her skills at some of Vancouver’s most respected restaurants, including AnnaLena, Published on main, and The Acorn. She also served as head chef at Harken Coffee, where her inventive, ingredient-focused approach brought a new perspective to plant-based cafe.Her training includes an internship at Inua(closed by pandemic)—the Tokyo-based sister restaurant to Noma—and two terms at the MAD Academy in Copenhagen (2022 & 2024), where she further developed her focus on sustainability, fermentation, and leadership in the kitchen.
Feedback from past guests at dining events:
“Mæst Food offers one of the most thoughtful plant-based dining experiences in Vancouver — seasonal, creative and deeply considered.”
— Alicia, Vancouver
“Tomoko’s cooking is incredibly innovative and beautifully executed. Every detail feels intentional, creating an intimate and memorable experience.”
— Jace, Vancouver
“Wonderful and creative vegan gastronomy. A rare and much-needed addition to Vancouver’s food scene.”
— Dali, Vancouver
“Thoughtful, inventive and unlike anything else plant-based events in Vancouver. Every Mæst dinner feels intimate, memorable and beautifully executed.”
— Erin, Vancouver
“I first discovered Tomoko’s cooking at Harken Coffee, where her thoughtful, deeply satisfying food was as memorable as the space itself. Years later, I attended one of her tasting menu experiences and was equally impressed.
Tomoko’s cuisine brings together foraged ingredients, seasonal vegetables, fermentation, and contemporary technique through a uniquely Japanese perspective. Every dish is carefully considered, beautifully presented, and full of unexpected flavours.
Beyond the food, the experience creates a genuine sense of connection and hospitality, making each tasting menu feel personal, memorable, and unlike a conventional restaurant meal.”
ー Brandon, Vancouver, BC
Looking for private dinner experience in your space? Click here
Mæst Food Studio Fermentation Beginner Workshop
Miso: Chickpea-so Making
November 29, 2026 | 11:30 am–1:00 pm
Mæst Food Studio, Vancouver
$98 per person | Limited to 10 participants
Discover the beginner miso making through a hands-on fermentation workshop led by Chef Tomoko Tahara of Mæst Food.
Miso is traditionally made with soybeans, koji, and salt, but its possibilities extend far beyond soy. In this workshop, we’ll explore a variation made with chickpeas, creating a unique miso with its own character.
Drawing on her experience making miso at Published on Main, Chef Tomoko will guide you through the process, from understanding the ideal texture of cooked beans to combining koji and salt, preparing your miso for fermentation, and caring for it at home.
We’ll also explore how temperature and time influence fermentation, including the differences between room-temperature and refrigerated ageing.
After the hands-on session, enjoy a seasonal plant-based lunch prepared by Chef Tomoko, featuring fermentation and local ingredients.
What’s included
Guided hands-on chickpea miso making
An introduction to koji, fermentation, and ageing
Approximately 500g of your own chickpea miso to take home
A food-safe fermentation container
Instructions for caring for your miso at home
A seasonal plant-based lunch
No previous fermentation experience is required. All materials and equipment will be provided.
Date: Sunday, November 29, 2026
Time: 11:30 am–1:00 pm
Location: Mæst Food Studio, Vancouver
Please note: Your miso will continue to ferment and mature at home after the workshop..
Mæst Food Studio at La Fabrique St-George, 7 East 7th Vancouver Front space
Tomoko Tahara
Chef | Food culture Researcher | Founder of Mæst Food
Tomoko Tahara is a Vancouver-based chef with over a decade of experience in ethical, plant-based cooking.
Her culinary work focus on sustainable, seasonal ingredients, often foraged or sourced from local farms, using fermentation or other unique technique and is guided by a deep respect for technique, culture, and nature.
Tomoko has honed her skills at some of Vancouver’s most respected restaurants, including AnnaLena, Published on main, and The Acorn. She also served as head chef at Harken Coffee, where her inventive, ingredient-focused approach brought a new perspective to plant-based cafe.Her training includes an internship at Inua(closed by pandemic)—the Tokyo-based sister restaurant to Noma—and two terms at the MAD Academy in Copenhagen (2022 & 2024), where she further developed her focus on sustainability, fermentation, and leadership in the kitchen.
Feedback from past guests at dining events:
“Mæst Food offers one of the most thoughtful plant-based dining experiences in Vancouver — seasonal, creative and deeply considered.”
— Alicia, Vancouver
“Tomoko’s cooking is incredibly innovative and beautifully executed. Every detail feels intentional, creating an intimate and memorable experience.”
— Jace, Vancouver
“Wonderful and creative vegan gastronomy. A rare and much-needed addition to Vancouver’s food scene.”
— Dali, Vancouver
“Thoughtful, inventive and unlike anything else plant-based events in Vancouver. Every Mæst dinner feels intimate, memorable and beautifully executed.”
— Erin, Vancouver
“I first discovered Tomoko’s cooking at Harken Coffee, where her thoughtful, deeply satisfying food was as memorable as the space itself. Years later, I attended one of her tasting menu experiences and was equally impressed.
Tomoko’s cuisine brings together foraged ingredients, seasonal vegetables, fermentation, and contemporary technique through a uniquely Japanese perspective. Every dish is carefully considered, beautifully presented, and full of unexpected flavours.
Beyond the food, the experience creates a genuine sense of connection and hospitality, making each tasting menu feel personal, memorable, and unlike a conventional restaurant meal.”
ー Brandon, Vancouver, BC
Looking for private dinner experience in your space? Click here
