Note the "Location" below which indicates if a particular class meets online or in person. Price differences may apply. Confirmation emails will contain specific logistics.

Learn the basic science behind making miso, its health benefits and how to make miso variations at home for different uses, including traditional soy and non-soy recipes. Nibble on tasty miso-seasoned nosh while you learn during this semi-hands-on class.

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 has important nutritional value. This class is ideal for anyone interested in DIY projects, food preservation, gut health or fermentation in general.

Please note, while participants are not expected to cook along with the demonstration, the materials list below explains what supplies you'll want in the house so you can put what you've learned into action after class.