In this course we will cover the basic science behind making miso, why it is good for you and how to make it yourself.
Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals, miso played an important nutritional role in Japan. We'll discuss both soy and non-soy misos.
If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!
We'll also prepare a miso in class to take home.