In this hands-on workshop, you will learn all about miso, a magical fermented bean paste that originated in Japan many centuries ago. Miso is full of umami and is used to flavor everything from soups to marinades and salad dressings, stir-fries, to eggs.
Sunday, Nov. 15, 2020 11am to 2pm
Well spaced, Outdoor venue in Valley Center, CA (address provided upon registration).
Includes your own take-home jar of miso!
- Learn: We will talk about the history of miso, its many different forms, and then make a large batch using various legumes.
- Taste: You’ll get to taste various misos to understand the fermentation process.
- Do: You’ll get to pack a mason jar full of miso to take home (but you’ll have to wait a year to eat it)!
- Eat: Then we’ll enjoy one of the most popular miso dishes– homemade miso soup!
We’ll be sippin’ on some locally crafted Babe Kombucha (regular and high-alcohol flavors). You must be 21 years old or more to enjoy the high abv flavors.