In this hands-on workshop led by the Fermenters Club, you will learn all about miso, a magical fermented bean paste that originated in Japan many centuries ago. Miso full of umami and is used to flavor everything from soups to marinades and salad dressings, stir-fries, to eggs.
What to expect:
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!