Hand made MISO class
Sunday 23/12/2018 @ 14:00 - 16:00$98 – $99
Would you like to make your very own handmade miso?
Miso is paste made from fermented soya beans and barley or rice malt, commonly used in Japanese cooking.
This time, we will be using homemade natural raw rice koji in the fermentation process.
We will be making natural mature rice miso the old-fashioned way by adding Himalayan rock salt to domestic Japanese non-agricultural soybean fuku yutaka.
The completion time of miso is estimated to be 3 months
What’s included in the ticket fee?
Class fee, ingredients, apron for adults on loan take-away miso 1 KG, mini-tasting,
KIDS seat: Please inquiry at firstname.lastname@example.org as we have limited seats.
Fermented food instructor, food hygiene management (SG), senior koji fighter (Japan), retaining the qualification of IFA aroma therapist (UK) of anatomy / essential oil science from a holistic point of view. And also she is Miso sommelier.