MISO SOYBEANS EGGPLANT MISO.SML

Hands on Japanese Fermentation & Cooking Class – Making Miso & Cooking with Miso

*Gluten Free Class

Sunday 2nd April 2017 | 9.30am – 3.00pm

With Tomo Nishi

Miso is a traditional Japanese condiment made from fermented soybeans that have been aged to develop beautiful rich, salty and earthy flavours. Recipes using miso are characterised by being deeply savoury and satisfying and have been served in Japanese homes for thousands of years.

In this class you will learn from Japanese fermentation expert Tomo Nishi, how to make artisanal miso from scratch – as well as how to use it to prepare a range of delicious traditional dishes.

Students will have an opportunity to work hands on to make their own live non-pasteurised handmade miso using locally grown biodynamic brown rice and soy beans

Following this, Tomo will hold a cooking demonstration showing students how to prepare dashi (traditional stock) and how to cook Miso soup in the traditional Japanese way. Also many other wonderful recipes to enjoy your hand made Miso will be demonstrated and served to the class for lunch. Taste the wonder of Miso and be inspired!

Students will receive:

  • Handouts with detailed recipes and instructions for all recipes
  • A jar of miso to ferment for 6-12 months

Demonstration & hands-on. Places limited to 10. Morning tea and lunch provided.

BOOK HERE