This workshop will take place 3 times on: Friday 16th August, Saturday 17th August and Sunday 18th August, each 11am-1.30pm.
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae). This is a class for people who have no idea what to do with miso. You will make several miso dishes together as well as learning the benefits of having miso daily.
Book by email (firstname.lastname@example.org). In your message, please include your name, contact number, email, requested date and time.