taught by Liat Batshira
Learn the art of making Miso (fermented bean paste). Hear about the tradition and history of Miso making.Share hands-on experience fermenting grain and beans to make Miso. Taste samples of Miso and other rice ferments.
Talk about Koji, Sake, Tamari, and Amazake. Discuss health benefits of Miso & ways of eating it other than in soup. Take home recipes so that you may begin making Miso at home.
Convenient location 1 mile north of downtown Asheville
$20 if paid before November 2nd. $25 if paid the day of the class.
I happily accept creative barter/trade & LETS.
Tuesday November 6th 5:30-8:30pm
Simple Dinner provided during the workshop
RSVP to reserving your spot, get directions
to the class and for additional info.