Come join us for this 2.5 hour hands-on miso workshop, where you will not only learn how to make a Japanese essential umami condiment, the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese (and some Asian) ferments including soy sauce, sake and rice vineg
DurationCome join us for this 2.5 hour hands-on miso workshop, where you will not only learn how to make a Japanese essential umami condiment, the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese (and some Asian) ferments including soy sauce, sake and rice vinegar.
This year, we are collaborating with a local Japanese restaurant, Uchida Eatery.
The chef Yasu will make a delicious lunch using his 2-year aged homemade Miso to nourish and get you ready for the following:
A Japanese lunch prepared by Uchida Eatery (not vegan, not gluten-free)
Welcome drink: Japanese tea (Houji cha)
All required ingredients
A fermentation vessel
Samples of miso
Recipes
750 g of miso to ferment at home
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