Join Mariko, the founder of Aedan, a local company making traditional Japanese fermented foods, at PRESERVED for this course on the basics of making miso. You will leave with your very own 1.5-pounds of handcrafted miso, which will be fully mature after six months of aging at home.
"The process of fermenting foods; to preserve them and to make them more digestible and nutritious - is as old as humanity" - Sandor Katz, Wild Fermentation.
WHEN: Sunday, October 9, 2016 from 10:00 AM to 12:00 PM (PDT) - Add to Calendar
WHERE: Preserved - 5032 Telegraph Ave, Oakland, CA 94609 [Google Map]