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. 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 miso soup.
Admission/Cost:
Saturday, February 1 - 2:30 PM to 5:30 PM
Miso is full of umami and is used to flavor everything from soups to marinades and salad dressings, stir-fries, to eggs. 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 miso soup.
Admission/Cost:
Saturday, February 1 - 2:30 PM to 5:30 PM
