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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Learn to make proper sushi rice and master the techniques associated with making various Nigiri, and Maki
Learn how to make your favorite dishes from A to Z! These recipes that require a bit of technique will soon have no more secrets for you! Something to surprise your friends at your next dinner party
Fresh and Healthy Cooking Without MSG, Artificial Flavors or Coloring
Taught by chef Russell Auckbaraullee, co-winner of the “best sushi” title at the 2015 Toronto Sushi Festival, classes cover making sushi with meat, veggies, and fish, as well as knife-sharpening and safe food-handling and storage.
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