Saturday, April 9, 2016, 3 p.m. to 5 p.m.
Cost: $30 - $50
Age limit: All ages
Learn the history of miso, its many different forms, and then make a large batch using various legumes. We will unveil a one-year miso that was started in November 2014. You'll get to see the results of this long fermentation process. Then we'll enjoy one of the most popular miso dishes, homemade miso soup. You'll get to pack a mason jar full of miso to take home, but you'll have to wait seven months to eat it.
Early spring is the best time of year to make miso, when the air is relatively free of contaminating microorganisms. Miso prepared during cold months will be ready by November, after the summer heat subsides and fall breezes set in.
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