Used everyday in the traditional Japanese kitchen for over 1300 years, Miso is a Japanese fermented paste high in protein, and rich in vitamins, minerals and probiotics. Taste various kinds of miso and learn the different ways miso is used. The hands-on portion of this workshop involves how-to make miso paste and students will take home 1.5 pounds of miso while the fermentation process will take place at your home for up to 6 months. Learn how incorporating miso can help with gut health and also add delicious flavor to your culinary dishes: dressings, soups, glazes, and more. The key ingredient of miso is “Koji” and is also the key ingredient in soy sauce, sake, rice vinegar, and more. Other “Koji” products will be tasted including probiotic seasonings (Salt Koji) and sweet drink/sugar substitute (Amazake), all of which have high health benefits.
Appropriate for students 15 years and up. Please wear closed-toed shoes, long pants, an apron, and hair tied back or under a hat.