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

• 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