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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.

In this workshop

  • Learn how to make miso with koji racie made in France from Yoromiso

  • Taste last year's miso 

  • Afternoon tea with Japanese desserts and tea. 

  • 1kg of miso to take home

Note: please bring a large jar for the miso and an apron 

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