This is a Miso making&cooking class. you will have a lecture of Miso culture in Japan, and in the practical part you will have a hands-on experience and get all the crucial tips and tricks how to prepare beans (very important) and how to maintain your Miso for further fermentation process. The later half of class we will cook harty meal using Miso that's made in the previous year workshops. On the round table we will have a lovely late lunch all together.
At the end, you will go home with all the info and your jar of Miso and full stomach (+ if you pre-ordered, fresh Koji that Malicafe made).
Date: November 19 (Sun)
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.
*For repeaters for overlapping content, welcome-back coupon (30% OFF) will apply.
To register, send an email to firstname.lastname@example.org
You will receive an invoice and further info.
Upon confirmation of your payment, your spot is reserved.
Japanese fermented food expert