This is your opportunity to learn to make miso from the experts. Miso is best made in the winter months. It is a Japanese fermented paste used as a base for soups, with vegetables, flavouring of dishes, as a marinade, and much more. It is made of soya beans, salt and a starter called koji which is commonly made from rice.
It is a fermented product and if you are a foodie you will know that these foods are quite popular these days. Pots of miso can be found in most Asian shops but what is on offer here is not only a workshop on how to make it but an appreciation of some of the most delicious types of miso that are made by Sasakani Kobo, the small organic company which produces excellent quality miso that is so flavoursome, full bodied and organically produced. See their website and all they offer by clicking here.
The Miso Making Workshop will be held at Wandering Cooks in Fish Lane at 2- 4 pm on Sunday the 18th of June. Places are limited so book your place soon. Participation is $80pp and for this you will have two hours of information as well as miso tasting by Sasakani Kobo and seeing how miso is made on the spot.
It is a very informative session and I found it highly rewarding. They also offer you recipes that you can take away so that you can use miso in a variety of dishes and learn how versatile, healthy and delicious it is to use.