Miso is a fermented bean paste that hails from Japan and is well-loved for its decadent umami flavor. It’s also an tradition of fermentation, which is a testament to the intelligence of age-old processes, the wonders of collaboration with nature, and the eagerness of microorganisms to thrive. Miso can be made using a variety of different grains and legumes as well as be used to flavor everything from soups to marinades and salad dressings.
This workshop is hands-on, taste bud-interactive, and take-home.
Purchase on a sliding scale, $50-75. A light lunch will be provided and each student will go home with a pint of to-be miso. Work-trade opportunities are also available. For more information and questions about pricing, please contact Tara at tara@fermentationonwheels.com
Space is limited. This will be a small class with constant teacher-student interaction.