Come make some miso with two homesteaders from the mountain side of Japan~
We will have all kinds of chats about ferments, ancestral food ways, life in rural Japan, homesteading, food resiliency, is soy good or bad?, cultural roots, and so much more!
In this workshop we will cover:
-Introduction on how to grow koji culture yourself
-What is miso and the different types
-How to make and ferment miso paste the Japanese way
-Soybean and using alternative beans
-Different ways to use miso
-You will take home with you 1kg of miso to ferment at home
-We will be using koji made with organic rice grown by us!
-Type of bean yet to be determined, we will be using something that is readily available in the area
Light food will be provided!
**Sliding scale fee available for folks needing financial assistance, please send us a message.