Koji and Miso-making
to
Event Type
Cooking Classes
Location
Co-op Classroom, 300 Pioneer St
Instructors
Midori Uehara, (She, her, hers)
Special Notes

Sign up at Eventbrite.com

Please note: This class is a three-day workshop, attendance is strongly suggested on all the dates. no discount is applied for being there for fewer dates.

Anticipated schedule:

April 26th - 9am to 12pm & 6pm to 7:30pm 

April 27th - 9am to 1pm & 6pm to 7:30pm 

April 28th, 9am to 1pm 

 

 

Did you know your homemade miso is the BEST thing in the world? Miso has wonderful health benefits, and when you make your own from scratch, it is an incredibly medicinal food in your kitchen. Koji is the fungus essential to traditional Japanese food culture and is also the main ingredient for miso. In this three-day class, you will learn lifelong fundamental knowledge and skills for making rice koji and miso. In addition, we will  be making amazake an easy and simple fermented koji drink

You'll also have access to a 30-day group chat where you can share your trial and error with other students and receive help from Midori.

 

 

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