3/8/2019, We will have "Making Miso" class at Preserved on April 7th.

      2019/03/12

We will have "Making Miso" class at Preserved on April 7th.
If you are interested in it, please check it!
https://goo.gl/sA4Nze

Description
Learn the basics of making traditional miso paste, and why it's worth the six month wait!

We will begin with a TASTING and DISCUSSION of traditional Japanese foods fermented with koji, including miso, amazake, pickles and more! Then we will get HANDS-ON and mash together our own batch of miso from freshly cooked soy beans, koji and salt. Each student will TAKE HOME a quart size jar of miso to ferment at home for a minimum of 6 months.

Led by Mariko Grady, the founder of Aedan, a local company making traditional Japanese fermented foods.

All students will recieve a 10% discount on post-workshop purchases in our store. Thanks for taking the next step in preserving your connection to food.
The minimum age for our workshops is 14 years old.

https---cdn.evbuc.com-images-42810458-133586999737-1-original

 - Uncategorized