Making Miso is your personal knowledge and life experience.
It's a pleasure of waiting and expecting something so great over months. Your Miso is unique, and one and only in a world.
In this class, you will have a hands-on experience and get all the crucial tips and tricks how to prepare beans (very important) and koji, and how to maintain your Miso for further fermentation process.
The class focuses on Miso making, a crash Macrobiotic lesson, and introduction to the traditional Japanese cookware called "Donabe". The beautiful Donabe is presented by 4th-market for this special occasion. We will cook a deliclious wintry simmered meal using Miso, which would be your tummy fililng lunch after a hard work of making Miso :)
You will take your jar of Miso home, and look after the fermentation until it's ready to consume.
Max: 6 people
Date: January 15
Cost: early bird 43E (paid booking confirmed by December 30)/regular entry 46E (closes on January 6)
5 things to bring: Apron, pen¬ebook, a potato masher, a 1000 ml glass jar that's sterilized in boiling water to bring Miso home.
Japanese fermented food expert