Miso Workshop
Come join us for this 2.5 hour hands-on miso workshop, where you will not only learn how to make a Japanese essential umami condiment, the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese (and some Asian) ferments including soy sauce, sake and rice vinegar. At our own workshops, you will enjoy delicious lunch prepared with homemade Miso. There’s also some reasonably-priced workshops hosted by and collaborated with outside organizations, so check them out as well!
