$90 JACCC MEMBER | $95 GENERAL
Miso-making is the "gateway" introduction to Japanese ferments. Simple to make and with only three ingredients, the only difficult part is to remain patient while waiting for nature to do its thing.
This intimate hands-on class will cover how to make your own batch of miso. We’ll also make a simple “Ichiban Dashi” stock from scratch, and discover how simple it is to make better-than-restaurant quality miso soup at home.
Instructor: Yoko Maeda Lamn is a County of Los Angeles Certified Master Food Preserver and an instructor at the Institute of Domestic Technology.