Introduction to Modern Miso Making

Join our Introductiont to Modern Miso Making

LEARN:

All about miso and from its traditional origins in Japan to the different ways it has evolved in recent years. Paula will break all the sciene behind, of how the simple bean becomes a power house of flavour and umami.

You will be introduced to koji, the magic mould behind it all.

Paula has been exploring the magic of koji and miso making for the last 5 years. It has become and addiction, from the time she bought herself a miso making kit to when she finally did a course at the Koji Fermentaria in London. From this very traditional starting point she has been exploring amazing potential of this fungus in different guises, using as much local produce as possible. From bread miso (bread-so) to wild garlic miso and even the occasional mustard, Paula loves to explore the potential of this powerhouse of flavour.

MAKE:

You will get hands-on experience by making your own British pulses miso.

EXPLORE:

You will be introduced to an array of less well known koji based condiments and foods from China and Korea

You will also learn how to unlock the umami potential in your cooking by using koji-based ingredients like miso, aminos sauces, soy sauces, mirin and much more.

TASTE:

We will serve a light lunch during which you will get the chance to taste various samples of koji-based ferments.

Join us on an adventure to the origins of these world-famous foods, and discover how using koji can change our perception of cooking.

After the workshop, you will return home with 1 jar of miso to develop at home, with support from Paula and the Get Pickled WhatsApp group

This session is suitable for all levels of experience, beginners to professionals too!

CONTACT:

Get Pickled also runs bespoke events for those who would like to host a private event.

For more details, email aW5mbyB8IGdldHBpY2tsZWRzb21lcnNldCAhIGNvbQ== or DM Paula on 07855 523006

WEBSITE: www.getpickledsomerset.com

I NSTAGRAM/FACEBOOK: getpickled.somerset

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