Yay ! Tickets are sold out, See you on 1/22 (Sun).

Written By Mariko Grady

Yay ! Tickets are sold out, See you on 1/22 (Sun).
I will carry the fresh Koji, cooked soy, and salt!

Date: Sun, January 22, 2017
Time: 10:00 AM – 12:00 PM PST
Location: Preserved
Address: 5032 Telegraph Ave. Oakland, CA 94609

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.

Mariko Grady
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Today I will have a miso making class, preserved from 10am.
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Koji has grown up well.