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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Fresh, healthy, flavourful and unique - Japanese cuisine is both comforting and refined. Join trained chef and Japanese food enthusiast Luis Obregon for an evening learning about and preparing authentic Izakaya dishes
We explore the many types of sushi, rice cooking techniques and fillings, plus hands on sushi making with our sushi master.
Lauren will even give you her recipe for making no-fish-fish roe made with beets! To go with the rolls Lauren will also demo how to make oven baked tempura vegetables (a gluten free, healthy twist) and an orange ginger mixed green salad.
Intensive workshop that are designed to teach you how to make sushi from scratch.
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.
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