Instructor: Misaeng Suh

Saturday, May 9th from 1pm to 3pm

Have you ever wondered why Japanese people are known for their health?  One of the reasons is the fermented foods they incorporate into daily life.  In this class you will learn about the power of Koji, which is used in various Japanese fermented products like Miso, Soy sauce, Sake and so on.  Miso is an essential element in Japanese cuisine.  We will discover how to make authentic Miso soup as well as Su-Miso (Japanese vinegar and Miso) dressing.  The class will also explore how to make and use Shio Koji and soy sauce Koji, which are popular fermented seasonings in Japan.

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NOTE: If the class is listed at “Sold Out,” please reach out to [email protected]. We will put you on the waitlist. Spaces often become available as we get closer to the class date.