{"id":48345,"date":"2023-10-19T21:51:14","date_gmt":"2023-10-19T19:51:14","guid":{"rendered":"https:\/\/startercultures.eu\/?post_type=product&#038;p=48345"},"modified":"2025-12-07T08:05:47","modified_gmt":"2025-12-07T07:05:47","slug":"online-cursus-maak-je-eigen-sojasaus","status":"publish","type":"product","link":"https:\/\/startercultures.eu\/nl\/product\/online-workshops-nl\/online-cursus-maak-je-eigen-sojasaus\/","title":{"rendered":"Online cursus &#8216;maak je eigen sojasaus&#8217;"},"content":{"rendered":"<p>Tijdens deze online cursus sojasaus maken leert foodwriter, fermentatie-expert en auteur van <a class=\"ek-link\" href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-rot-2-0-2019-het-geactualiseerde-handboek-fermenteren-nl\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"Over Rot (opens in a new tab)\">Over Rot<\/a>\u00a0Meneer Wateetons je alles over het maken van sojasaus. Twee heel bescheiden en vrij brave en alledaagse ingredi\u00ebnten komen dankzij een bijzondere vorm van fermenteren samen tot een van de mooiste, meest complexe smaakmakers op aarde. De workshop is vega en vegan friendly.<\/p>\n<h2>Wat ga je leren?<\/h2>\n<ul>\n<li>Leer je eigen sojasaus of \u2018shoyu\u2019 maken van fermentatie-expert Meneer Wateetons.<\/li>\n<li>Welke materialen heb je nodig om zelf sojasaus te maken? (Verrassend weinig)<\/li>\n<li>Wat zijn die twee basisingredi\u00ebnten ?<\/li>\n<li>Wat is die \u2018koji\u2019 schimmel en hoe gebruik je die om sojasaus mee te maken?<\/li>\n<li>Hoe fermenteer je veilig?<\/li>\n<li>Hoe kun je het proces van sojasaus maken versnellen?<\/li>\n<li>Hoe verschilt sojasaus van miso maken?<\/li>\n<li>Hoe kun je eindeloos vari\u00ebren op de twee basisingredi\u00ebnten?<\/li>\n<li>Met de kennis uit de workshop verzin je voortaan volledig nieuwe en unieke sojasaus recepten.<\/li>\n<li>Met veel tips en tricks van de auteur van\u00a0<a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-rot-2-0-2019-het-geactualiseerde-handboek-fermenteren-nl\/\" target=\"_blank\" rel=\"noreferrer noopener\">Over Rot<\/a>.<\/li>\n<li>Inclusief GRATIS download van de powerpoint.<\/li>\n<li>Online, dus gewoon vanuit je luie stoel.<\/li>\n<li>Blijvende toegang<\/li>\n<\/ul>\n<h2>Videopreview online cursus sojasaus maken<\/h2>\n<div style=\"padding: 56.25% 0 0 0; position: relative;\"><iframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" title=\"sojasaus 1 wat ga je leren v2.mp4\" src=\"https:\/\/player.vimeo.com\/video\/640892941?h=ddca737036&amp;badge=0&amp;autopause=0&amp;player_id=0&amp;app_id=58479\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><script src=\"https:\/\/player.vimeo.com\/api\/player.js\"><\/script><\/p>\n<h2>Voordelen van de online cursus sojasaus maken<\/h2>\n<p>\u2714\ufe0f18 korte duidelijke lessen.<br \/>\n\u2714\ufe0fKijken op je eigen moment en overal ter wereld.<br \/>\n\u2714\ufe0fTerugspoelen en herhalen zo vaak als je wilt.<br \/>\n\u2714\ufe0fInclusief powerpoint<\/p>\n<h2>Sojastarters kopen?<\/h2>\n<p>Dat kan, we hebben een <a href=\"https:\/\/startercultures.eu\/nl\/product-category\/koji-nl\/koji-starters-nl\/\" target=\"_blank\" rel=\"noopener\">grote selectie aan starters<\/a> waarmee je zelf Koji kunt maken, waaronder meerderen die uitstekend voor soja saus zijn!<\/p>\n<div class=\"wp-block-columns\">\n<div class=\"wp-block-column\">\n<h2>Relevant boek<\/h2>\n<ul>\n<li><a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-rot-2-0-2019-het-geactualiseerde-handboek-fermenteren-nl\/\" target=\"_blank\" rel=\"noopener\">Over Rot<\/a><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<h2>Cursusleider<\/h2>\n<p>De cursus wordt gegeven door <a href=\"https:\/\/wateetons.com\/over-wateetons\/\" target=\"_blank\" rel=\"noopener noreferrer\">Meneer Wateetons<\/a> auteur van negen gezaghebbende kookboeken (<a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/handboek-voor-de-vinex-jager-nl\/\" target=\"_blank\" rel=\"noopener\">Handboek voor de Vinex-jager<\/a> (2010), Over Worst (2011), <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-rook-2014-nl\/\" target=\"_blank\" rel=\"noopener\">Over Rook<\/a> (2014), <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-rot-2-0-2019-het-geactualiseerde-handboek-fermenteren-nl\/\" target=\"_blank\" rel=\"noopener\">Over Rot<\/a> (2015), <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-drank-2016-nl\/\" target=\"_blank\" rel=\"noopener\">Over Drank<\/a> (2016), de <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/worstbijbel-2018-nl\/\" target=\"_blank\" rel=\"noopener\">Worstbijbel<\/a>\u00a0 (2018), <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-charcuterie-2019-nl\/\" target=\"_blank\" rel=\"noopener\">Over Charcuterie<\/a> (2019), <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-inpakken-2020-nl\/\" target=\"_blank\" rel=\"noopener\">Over Inpakken<\/a> (2020) en <a href=\"https:\/\/startercultures.eu\/nl\/product\/uncategorized\/over-frituren\/\" target=\"_blank\" rel=\"noopener\">Over Frituren<\/a> (2022), culinair blogger sinds 2006 (<a href=\"https:\/\/www.wateetons.com\/\">www.wateetons.com<\/a>) en columnist (oa. columnist voor Elle Eten, Nrc Next en Winelife). Hij geeft al bijna vijftien jaar humoristische, leerzame, smakelijke en gezellige culinaire workshops en masterclasses waar je daadwerkelijk wat van opsteekt. Zowel voor hobbyisten, als voor professionals als koks en koks in opleiding, als voor bedrijven. Zijn workshops worden op <a href=\"https:\/\/www.facebook.com\/pg\/wateetons\/reviews\/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook beoordeeld met 4.9 sterren<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tijdens deze Online cursus sojasaus maken leert foodwriter, fermentatie-expert en auteur van <a class=\"ek-link\" href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-rot-2-0-2019-het-geactualiseerde-handboek-fermenteren-nl\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"Over Rot (opens in a new tab)\">Over Rot<\/a>\u00a0Meneer Wateetons je alles over het maken van sojasaus. Twee heel bescheiden en vrij brave en alledaagse ingredi\u00ebnten komen dankzij een bijzondere vorm van fermenteren samen tot een van de mooiste, meest complexe smaakmakers op aarde.<\/p>\n","protected":false},"featured_media":75335,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"product_brand":[],"product_cat":[363,24,451,30,413,412,475],"product_tag":[],"class_list":{"0":"post-48345","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-aziatisch-nl","7":"product_cat-bonen-granen-rijst-nl","8":"product_cat-online-workshops-fermenteren-nl","9":"product_cat-koji-nl","10":"product_cat-online-workshops-nl","11":"product_cat-workshops-koji-nl","12":"product_cat-aziatische-workshops-nl","14":"first","15":"instock","16":"downloadable","17":"virtual","18":"taxable","19":"purchasable","20":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - 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