mitosaya will be visiting Taiwan.
On October 6th, there will be a discussion between mitosaya Eguchi and Chef Wes Kuo of the Taiwanese local gastronomy restaurant EMBERS .
Wes is the chef at EMBERS, a Michelin Green Star-winning restaurant that serves dishes using recipes inspired by Taiwanese wild plants and the indigenous peoples of Taiwan.
Together with tea master Lis Su, he launched a wild plant flavouring project called iá (野草味学), which delves deep into, observes and categorizes the flavours of Taiwan's rich wild plants.
The theme of the discussion was "Harvesting, Cooking, and Distilling - Therapeutic Branding in the Wildflower World by Taiwanese and Japanese Men."
This interview was part of an event commemorating the first anniversary of NOKE Zhong Tai Le Life , a complex commercial facility that opened in the Dazhi area of Taipei.
On October 5th and 6th, the same NOKE will be hosting the autumn food and drink market " Soul Chill Party Yakishu Festival ."
This is a luxurious event celebrating the autumn season, with 20 alcoholic beverage and food brands exhibiting products including sake, distilled spirits, beer, and natural wine.
Mitosaya and CAN-PANY will also be setting up stalls here and selling drinks.
It's my first time in Taiwan and I'm a little worried about whether there's anything there but I'll do my best.
If you live or are visiting Taiwan, please come and visit us.
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Soul Chill Party Shushu Festival Date and time: October 5, 2024 (Sat) 14:00~21:00, October 6 (Sun) 14:00~20:00
Venue: NOKE Tadahira Lifestyle
Conversation: Collecting, cooking, steamed bean liquor—Japanese and Japanese men's healing products in the Taiwanese botanical world Date and time: October 6, 2024 (Sunday) 14:00-16:00
Location: NOKE Chung Tai Lei Life 3F Grand Staircase
For details and to apply, click here
