pick it . learn it . eat it 06.06.2026

A Wild Herb Experience in Mustikkamaa

On June 6th, we invite you to step into the forest and experience food in a different way — not from a supermarket shelf, but directly from the land.

This workshop is a collaboration between Chef Jouni Toivanen and Malesian Keittiö Klubi, bringing together Nordic wild ingredients and Southeast Asian food traditions.

Meet Chef Jouni Toivanen

Jouni Toivanen is a Finnish Michelin-Starred chef known for his deep connection to seasonal and wild ingredients. With a background shaped by Michelin-level kitchens and years of experience working closely with nature, his approach to food goes beyond technique, it is about understanding the landscape, respecting what grows around us, and using ingredients at their peak.

Through his guidance, you’ll learn how to identify edible wild herbs, understand their flavour profiles, and forage responsibly. His way of teaching is grounded, intuitive, and rooted in real experience, helping you see the forest not just as scenery, but as a living pantry.

What is Nasi Ulam?

Nasi Ulam is a traditional Malay dish, where ulam refers to a variety of fresh herbs and greens. It is rooted in the practice of gathering what is available in the surrounding environment and transforming it into a fragrant, herb-forward rice dish layered with freshness and umami.

There is no single way to make Nasi Ulam.
It changes depending on what grows around you.

In this workshop, we bring that philosophy into the Finnish landscape. Using the herbs you forage, we will create a version of Nasi Ulam inspired by Southeast Asian traditions — a meeting point between cultures, ingredients, and ways of understanding food.