3/8/2019, We will have "Making Miso" class at Preserved on April 7th.
We will have "Making Miso" class at Preserved on April 7th.
If you are interested in it, please check it!
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.