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Event Type
Location
Instructors
Midori Uehara, (She, her, hers)
Special Notes
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Please note: This class is a three-day workshop, attendance is strongly suggested on all the dates. no discount is applied for being there for fewer dates.
Anticipated schedule:
April 26th - 9am to 12pm & 6pm to 7:30pm
April 27th - 9am to 1pm & 6pm to 7:30pm
April 28th, 9am to 1pm
Did you know your homemade miso is the BEST thing in the world? Miso has wonderful health benefits, and when you make your own from scratch, it is an incredibly medicinal food in your kitchen. Koji is the fungus essential to traditional Japanese food culture and is also the main ingredient for miso. In this three-day class, you will learn lifelong fundamental knowledge and skills for making rice koji and miso. In addition, we will be making amazake an easy and simple fermented koji drink
You'll also have access to a 30-day group chat where you can share your trial and error with other students and receive help from Midori.
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