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Ne.na.simon, Helsinki (2025)

24/04/2025

Special collaboration on 3.5🌸
Chef Saki from Murasaki , Japanese saké sommelier Minaë .nasi.mon team up once again to create one-night-only menus with saké pairing.
This time, we will welcome contemporary music composer Mioko Yokoyama to play improvisational live piano while guests are served food and saké.
Dining is a holistic atmospheric and full sensory experience. Guests and their vibes will add the final touch. We are extremely excited to feel how the evening will unfold.
We have 2 slots, from 17:00 and 19:00. Reserve your spot by DM to or by Email to
info@murasaki.fi

11/03/2025

Koji making for Saturday’s Te-Ma-E Miso workshop has started🎉 It is going to be 3 days process.
KOJI is the key player in miso making, and in all other Japanese fermentation.
KOJI is our proud National “mold” of Japan 🇯🇵🦠 (Yes we have national mold title granted for Koji), which has a magical powers.
It is a harmless little things which Japanese have been friends with for so long.
No koji, no Japanese food.
What is it and how does it work? Well, you’ll learn all that in the workshop!
There are more seats available for workshop. Sign up from links in .nasi.mon ‘s bio!

06/03/2025

How can we use miso in everyday cooking?
Miso soup, of course, but what else?
To answer those FAQ, Te-Ma-E miso, make your own miso workshop usually starts with sampling some dishes made with miso— even sweets can have miso for magical umami effect!
These dishes are all made with miso—and something you’d expect tasting at miso making workshop on 15.3 at Hachi Japanin Markkinat in Punavuori, Helsinki.
Detail of cooking process needs separate workshop, but I will share a few tips, and tasting samples. You will also learn variety of miso, and try sample of different kinds. Miso has wide range of taste, therefore versatile. Let’s dive deep into miso!
Sign up by 13 March, from link in comment 🙌

05/03/2025

🙌WORKSHOP UPDATES🙌
Registration is open for “TE-MA-E” miso- make your own miso workshop from link in comments.
There are two sessions on 15 March. 12:30 and 16:00. Each one includes light meal/snack to taste dishes coooked with miso, lecture on miso and hands o Miso making. You will bring back your own miso in the end!
Early afternoon session is designed for family with kids. In Japan, we have word “食育“ - SHOKUIKU, food education. Knowing what we eat everyday, how it’s made and where they are from, is a very important knowledge, for your wellbeing and for planetary wellbeing. I will invite all of you to grasp the terrific works of invisible little creatures in fermentation, through tasting and hands on work!
This event was made possible by passionate Yuko-san of who strive to deliver good, quality Japanese food items to Helsinki. I am extremely excited to work with her to help people here familiarise themselves with Japanese food items!
looking forward to seeing y'all🙌

01/03/2025

WORK SHOP TEASER !!
Te-Mae-Miso - make your own miso workshop is back! This time in collaboration with Hachi, a cute little Japanese shop in Punavuori, I will share my love for Japanese fermented foods and wonder of umami packed condiments of Japan.
It’ll be on 15 March and there are 2 sessions. Early workshop is for kids with parents. Though there is a complicated fermentation process behind miso making, the making of it is fun and simple for kids.
Evening session is for more for fermentation heads. I will unfold microbial creatures behind the scene and what they do in miso making process.
Both workshop will include full sensory experiences of tasting, touching, listening and singing. Registration will open soon. Stay tuned!

23/02/2025

Sunday morning where my culinary back ground, passion and my current location meet in one plate.
Sourdough toast
Pickled muikku (Japanese way)
Drizzle of cold press h**p oil
Coriander sprout from
I am a sourdough and fermentation enthusiast. And always exploring and care for locally sourced ingredients. Cooking and eating local IS ultimately Japanese way- and I apply Japanese culinary techniques.
フィンランドの淡水魚ムイックのしめムイック
家で焼いたサワー種のパン
コールドプレスのヘンプオイル
地元のお兄さんが作ってるコリアンダースプラウト
発酵道精進中のフィンランド在住の地産地消を志向する料理する日本人の日曜の朝ごはん。ムイックを爆速で捌けるようになりたい。ちっさくて柔らかくて大変。走りの小肌を仕込む鮨職人さんたちの仕事を思う。

01/09/2024

[My service]
I started to be asked by more people what I do as “kikizakeshi” - saké sommelier. Here is my first answer and wishes.
I work, and would like to work, with/for professionals in food and beverage industries.
If you have restaurants or bars, and have interest in listing saké in your menu, let me provide consultation session to help you add the one that fits to your food offerings, or existing beverage selections.
If you have saké on your menus but struggle to make effective recommendations for customers, let me share my saké knowledge with your service staffs and chefs to understand and be inspired for food pairing and recommendations.
“KIKIZAKESHI” - saké sommelier is a certificate granted by Sake Service Institute (.jp ) in Japan. The curriculum for kikizakeshi is available in multiple languages and the road to kikizakeshi is open to non-Japanese, too.
Saké, just like any other alcoholic beverages, has long history, complex production process and classification system. As wine has sommelier, a specially trained people with holistic knowledge, to help you pick the right one for your parties and special dinner, saké naturally needs one, too.
There is 2 parts, holistic master class for professionals. It covers from brief history, production process, ingredients, saké fermentation and the role of Koji in Japanese fermentation culture, to flavour wheel is saké, pairing principles, and industry overview.
Each one takes 2+hours, packed with information, and tasting experience to deepen your understanding. Fee is subject to the size of the group.
For more information, send me an inquiry 💌🍶
I am open to serve both Helsinki professionals and beyond🥳

#日本酒好き #日本酒ナビゲーター

12/06/2024

Collab event between Murasaki and Nenasimon is this Saturday! We still have a few seats available for 19:00 session. DM for last minute reservation ❤️
Here’s the sneak peek of what you will taste. Chef Saki picked beautiful early summer bounty as a featured ingredients. Certified “kikizakeshi” - saké sommelier Minaë - a.k.a Nenasimon picked 4 saké to match the menus after trying menu tests.
Saké is always more enjoyable with food. You will learn saké fundamentals and pairing tips while indulging yourself into specially designed menu for the night 🍶

11/04/2024

Back from Japan straight into the lunch kitchen at OmaMaa cafe, I am serving daily changing Onigiri meals for lunch for the rest of April.
Onigiri - rice ball is an ultimate Japanese food. In Japan there are Onigiri is available from convenience store, speciality stand in the station and of course home kitchens. It’s a mobile form of our staple, rice and our breakfast, lunch and snack.
Combined with side dishes, Onigiri is bumped up into “teishoku”. Japanese teishoku composes of rice as a main source of calories, and with small portions of dishes to go along with. Side dishes essentials are (miso) soup and pickles, then you get other side dishes made with various seasonally available or preserved ingredients.
This is a great way to eat food of diverse tastes and nutritional values in one meal, and one of many secrets of Japanese food said to be healthy diet. The other benefit is that you can reflect seasonal changes in everyday eating. Vigorous growing season is approaching, and it’ll be fun time for those who cook to be creative about using seasonal vegetables!
So, why not ONIGIRI in TEIHOKU style! This is a great framework of lunch with unlimited options of Onigiri filling, sides and soups. I do it mostly plant based way. I have been having so much fun cooking spring vegetables. Most vegetables are sourced from trusted organic vegetables shop Kuurna Kasvispuoti in Hakaniemi market hall.

02/12/2023

Saké brewers are around the globe🍶 While saké consumption in Japan declines, there is growing community of saké enthusiasts outside Japan
Taking opportunity to be in the southwest USA, I took my second visit to Arizona Sake - a micro brewery started by Atsuo Sakurai-san - a master saké brewer trained in Japan. This time I had a luck to see the “moromi” - saké mash tank in motion and smell fermentation full of fruity aroma🍶
He moved to beautiful wild land of Navajo people and started his brewery in current day Holbrook, Arizona, his partner’s hometown.
Atsuo thinks brewers’ real skill and artisanship should show in his humble approach of using ingredients available from local area.
Instead of importing the premium quality saké rice from Japan, he uses rice from California. Underground water in the area is probably not the most suitable quality for saké making in a traditional sense. But he says he brews saké with appreciation for what nature provides, and enjoy challenge of making extraordinary saké out of them.
Arizona saks is robust but delicate, balanced and structured, clean and fresh, beautiful saké. He also started to experiment the fusion with more local elements - infusing Navajo tea/Mormon tea - wild plants widely grown in the local environment, or adding prickly pear juice - a juice made from prickly pear cucti, or special blend of bitters made by local craft bitters maker.
Of course it pairs up nicely with Japanese food but every time I sip, I think of perfectly charred, medium rare lean grass-fed beef steak - typically served at local steakhouse, or even “Navajo fry bread” - fluffy deep fried flour tortilla with beans stuffing would pair nicely.
Thank you so much Atsuo-san!

01/10/2023

Happy World Saké Day!
Saké - Liquid of crystal, made out of grins grown in beautiful rice paddy, which consist of landscape of sustainable human-nature relationship, bond people who share it.
Tradition and innovation accumulated throughout the history of saké making unfold as you sip. Limitless possibilities of pairing, new generation of brewers who has deep understanding and crafty hands to carry saké making to new frontier, and passionate importers and navigators of saké all around the world make new era of saké.
I have nothing but excitement for next 10 years of saké and the thought on how I could contribute to introduce more and more people to saké 🍶
Kampai🍶🍶🍶!

04/08/2023

Japanese food workshop, cook-up and dining in Bavaria, southern Germany
This is the workshop I have been thinking of for a few years. A few food items like Sushi, Ramen and Teriyaki seems to have made their international fame from Japanese food culture. But much of Japanese cooking remain mystical and curious cooking lovers are hungry for trusted basic framework of Japanese cooking.
This is my version of introduction to Japanese cooking. As a Japanese living abroad, it has become clearer and clearer that essence of Japanese cooking is to go with the locality and seasons. Use of some essential Japanese ingredients and condiments - much of the basics nowadays are available from stores in Europe, too, allow you to cook and eat like Japanese - lowkey, healthy, umami packed and simplistic.
In this workshop, I talked about backbone of Japanese tastes, our food-related philosophy, importance of “dashi” as a foundation and basic cooking techniques.
Many tasting and sniffing samples were passed around to help participants demystify flavour palette of Japanese food. Many fantastic comments came out to help me learn how people make association between different cuisines 👏👏
Then we cooked together - cutting and mixing basic dressings and marinade to prepare plant based starter dishes, then the feast moved on to local fish and meat cooked in Japanese way, and ended with a little “Onigiri” rice ball for closing carb load (yes, we are one of the countries where no-carb diet doesn’t really apply😂)
During the meal, I presented saké pairing with Japanese food - with some of fantastic selections from . Despite majority of participants were passionate wine lovers, 5 saké bottles were absorbed into everybody’s stomachs and I consider it a small triumph 😙
So grateful for my clients who invited me, pushed me to make long fermented ideas into shape, provided their beautiful house for a workshop venue and gathered their curious friends for a special night of food related knowledge and dialogue exchange!
More posts follow on local ingredients🫶

Ne.na.simon

24/04/2025

11/03/2025

06/03/2025

05/03/2025

01/03/2025

23/02/2025

01/09/2024

12/06/2024

11/04/2024

02/12/2023

01/10/2023

04/08/2023

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