Miso Making Workshop
This incredible condiment can be made from so much more than soy! Explore the world of miso-making using a variety of legumes, nuts, seeds and vegetables in this hands-on class.
You’ll sample a variety of miso flavours (cocoa, sesame, peanut, hazelnut, chickpea) and then you’ll make your own to take home. A chickpea miso that can be aged for several months and a cashew miso that can be enjoyed after only a few days of fermentation.
