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Making Miso
High in protein and rich in vitamins and minerals, miso has played an important nutritional role in Japan for centuries. In the traditional recipe, soybeans are fermented with salt and the fungus Koji, or Aspergillus oryzae. Explore the science behind making miso— both with soy and without, why it's good for you, and how to prepare it yourself. You'll walk away with recipes and techniques for making miso from soybeans, black beans, and nuts at home.
Materials Information:
For in-person sessions: All materials provided.
For online sessions: While participants are not required to blend materials along with the demonstration, the materials list linked below explains what supplies you'll want to have available so you can put what you've learned into action after class.
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