About this Class
Savory, salty, and sweet all at once, miso is perhaps the very definition of umami and a quintessential part of Japanese cooking for more than a 1,000 years.
In this class we’ll learn how miso is made: the alchemy of soybeans, koji rice, salt — and time. And then we'll make some! Take home a small container of miso to nurture over the coming months.
Miso is a powerhouse of prebiotics and probiotics, and we’ll learn how to cook with it to make the most of its nutrition.
On the menu:
• Mottainai Miso Soup—classic and comforting.
• A brilliant goes-on-everything Miso Sauce, which can be used for dipping, stir frying, simmering, marinating.
•Misoyaki fish or chicken.
•A classic Misoyaki Onigiri (grilled rice ball).
Take home your new miso with instructions on how to care for it.
Take home some All Purpose Miso Sauce, as well as printed recipes.
You’ll leave with a deeper understanding of Washoku, the ancient Japanese food traditions that make meal preparation fun as well as transformative for your health.
Private group classes are held at my home kitchen studio.
They are 3 hours and accommodate 4-8 people. Pricing is $145 per person.
They are 3 hours and accommodate 4-8 people. Pricing is $145 per person.