workshops

Miso Workshop

Join us for an in-depth introduction to miso through guided tasting and hands-on making. This workshop explores the basics of miso fermentation, beginning with koji—the cultured starter at the heart of miso, soy sauce, and many other fermented foods.

Participants will taste and compare several styles of miso, learning how to distinguish different varieties and how to use them in the kitchen. Together, we'll be making a chickpea miso to take home, and you'll learn how to care for it as it ferments and matures. Students will also have the option of adding foraged edibles to their miso to make a non-traditional spring miso flavored with local aromatics.

The class also focuses on practical and creative ways to use miso in everyday cooking, helping participants incorporate this versatile seasoning into meals at home. Students will end the course with a light shared meal together and go home with creative recipes and a jar of their handmade miso.

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