Japanese Summer Dishes with Miso and Koji
to
Event Type
Cooking Classes
Location
Co-op Classroom, 300 Pioneer St
Instructors
Midori Uehara
Special Notes

Vegan, Gluten Free, Macrobiotics, Organic, Fermentation

In this class, discover how to make Shio-koji - a versatile condiment - using locally sourced rice koji. You'll also learn different ways to incorporate Shio-koji and miso into your cooking, how to cook perfect rice, make chilled miso soup, and create easy peasy quick pickles.

Sign up here! 

More Cooking Classes

Just in Time for Mothers' Day Brunch - The Ease and Versatility of Crepes
to
Kids Camp - Eat Your Way Around the World
to
Hand-Made Pasta to Impress
to
Kids Camp - Eat Your Way Around the World Session 2
to
Kids Camp - Farm to Fork Challenge
to
Breath of Fresh Air: Protecting Your Lungs in the Smoky Season
to
Got Peaches?
to