This workshop will take place 6 times on: Saturday, 3rd February, Tuesday, 20th February and Saturday, 3rd March, each both 10am-12.30pm and 2-4.30pm.
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae). You will make your own miso paste using all Australian organic ingredients and following traditional Japanese methods. It will be a fun, hands-on workshop which even kids can enjoy. You will take home around 1kg of miso to ferment.
Book by email (firstname.lastname@example.org). In your message, please include your name, contact number, email, requested date and time.