Making Miso workshop
Homemade miso is especially tasty and healthy. And it’s so much fun to dig your hands into perfectly prepared soft soybeans and freshly made koji. And you can make your miso as just you like it: you can make it lumpy or smooth.
Join the hands-on Miso (味噌) making workshop lead by Mariko Grady, the founder of Aedan (the award winning traditional Japanese fermented foods producer). Mariko will bring Aedan’s freshly made Organic Rice Koji (麹: an essential living culture for the Japanese Pantry) and Organic Soy Beans to share the Japanese traditions.
You will take home 4 pounds of baby miso that you crafted. Your baby miso will be fully mature after six months of aging at home. Also a beautifully handcrafted fermentation jar made just for this workshop (optional) is available. The high fired iron-rich clay jar gives the best environment for the baby miso, and it last for your life time.
This workshop includes:
1) Hand crafted 4lb baby miso.
2) Stories of the traditional Japanese method of koji (麹) fermentation,
3) Tasting different kinds of misos and koji products,
4) Hands-on workshop of learning how to make your own Miso. (We mash the freshly cooked soy beans, koji and salt together!)
When: March 20 (Wed.) 10:00 - 11:30a.m.
Cost: $65 (for 4lb. miso)
You can order a handcrafted miso fermenting jar directly from an artist for $98 (Sold $180+ at a gallery) If you like to order a jar, please let me know by 3/2.
Where: BDK America meeting house in Berkeley
What to bring: an apron and a big jar (about 1/2gallon)
Contact: Yufuko <nogatetea />