In this hands-on workshop, you will learn all about miso, a magical fermented bean paste that originated in Japan many centuries ago. Miso is full of umami and is used to flavor everything from soups to marinades and salad dressings, stir-fries, to eggs.
Early springtime is the best time of year to make miso, when the air is relatively free of contaminating microorganisms. Miso prepared during cold months will be ready by November, after the summer heat subsides and fall breezes set in.
LEARN: We will talk about the history of miso, its many different forms, and then make a large batch using various legumes.
WATCH: We will unveil a one-year miso that was started in April 2013. You\’ll get to see the results of this long fermentation process.
DO: You\’ll get to pack a mason jar full of miso to take home (but you\’ll have to wait 7 months to eat it)!
EAT: Then we\’ll enjoy one of the most popular miso dishes– homemade soup!
Cost: $22 includes materials. Limit 25 participants. (Must purchase ticket in advance)