Saturday, March 3, 2018 2:30 to 5:00
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.
Cool weather is ideal for making miso, when the air is relatively free of contaminating microorganisms. Miso prepared during cold months will be ready by the following 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.
- TASTE: You'll get to taste various misos to understand the fermentation process.
- DO: You'll get to pack a mason jar full of miso to take home (but you'll have to wait a year to eat it)!
- EAT: Then we'll enjoy one of the most popular miso dishes-- homemade soup!
This class is taught by Austin Durant, Founder of Fermenter's Club.
Advanced ticket purchase required so we ensure we have enough supplies on hand.