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 ferments including soy sauce, sake and rice vinegar.
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, 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.
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Menu: sushi rolls with veggie fillings 2 ways Nori Maki and California Roll.?
6 Weeks of learning how to make wraps by following simple step by step instructions and visuals
Classes will be limited to 6 people for mixed classes. Once you have made the food if you want to pack up your food you can do so with the containers provided and take home.
Learn hands on how to make Sushi Making workshop.
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