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Miso
6 people maximum per workshop
3-5.30 p.m.
Miso is a fermented paste made from soy beans, koji rice (rice fermented with a mushroom Aspergillus oryzae) and rock salt.
Why is miso interesting? It's probiotic, so it helps maintain healthy bacteria levels and contains vitamin K, manganese, zinc, protein and calcium.
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In this workshop
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Learn how to make miso with koji racie made in France from Yoromiso
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Taste last year's miso
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Afternoon tea with Japanese desserts and tea.
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1kg of miso to take home
Note: please bring a large jar for the miso and an apron
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