Fischtal Foodlab book classes
Jem is absolutely amazing host. The class was warm, welcoming and very comprehensive. We learned step by step how to ferment cabbage and customize it accordingly your flavor preferences. Tastings and informal small talks made this...
Get to know Fischtal Foodlab
Hi, I'm Jem—an avid fermenter, Japanese cook, and certified permaculture designer based in Berlin.
Half Japanese and raised in London, I grew up craving Japanese flavors (and wondering why we didn't eat ramen every day!) Later I fell deep into the world of fermentation, where I discovered the magic of transforming simple ingredients into tangy, nourishing creations with the help of microbes.
For over a decade, I worked as a human rights professional, living across Europe and Asia. Along the way, I cooked, experimented, and refined my techniques. I also gained extensive experience in facilitating workshops—something I now bring into my food practice. Eventually, I founded Fischtal Foodlab to share my passion with fellow food lovers in Berlin, drawing on the flavors, cultures, fermentation traditions I encountered throughout my travels.
To me, food is all about community: bringing people together through flavor, creativity, and hands-on learning. I've always loved working with people—and like in human rights work, this is about making life a little better, one delicious bite at a time.
Come join me in discovering, sharing, and creating something tasty together!
