Join the hands-on experience of traditional Japanese miso-making led by Yoko Maeda Lamn, a certified fermentation expert and founder of Hakko. The workshop will introduce rice koji and organic soybeans, an essential living culture for the Japanese kitchen.
Homemade miso is especially tasty and healthy and has many delicious kitchen applications.
What is sweet miso?
Compared with red miso, white miso has a very short fermentation time and a higher ratio of koji (carbohydrate-rich), and produces a sweeter finished product).
What is kame?
The traditional Kame (pot) from the city of Tokoname, Japan, is ideal for preserving food high in salt and acid, such as Miso, Pickles and Umeboshi (salted japanese apricot), etc.
It is made from a red clay and the walls of the pot are made thick to prevent contents from oxidizing and protects against rapid temperature change, which lactic acid bacteria and yeast dislike.
In addition, the high-gloss glaze makes it is possible to sterilize the entire vessel, which protects fermented bacteria from hostile fungi. The glaze also protects the crock from changing color and absorbing odors.
AS A PATRON, YOU’LL TAKE HOME:
KAME (fermentation pot) from Tokoname made for this workshop
MISO SOUP BALLS
YOKO MAEDA LAMN
From Nara City, Japan.
After graduating from Osaka, Japan, she worked at Taipei, Taiwan and moved to the United States.
A longtime resident with her husband and three children in Los Angeles, she teaches traditional Japanese preservation foods such as miso and pickles to her community. Former member of MFP LA and now conducting her own independent fermentation projects.
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