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Miso-making is the “gateway” introduction to Japanese ferments. Simple to make and with only three ingredients, the only difficult part is to remain patient while waiting for nature to do its thing.

This intimate hands-on class will teach you how to make your own batch of miso. We’ll also make a simple “Ichiban Dashi” stock from scratch, and discover how simple it is to make better-than-restaurant quality miso soup at home.

The workshop ends with a tasting and sends you home with a batch of your very own miso-to-be!

Instructor: Yoko Maeda Lamn is a County of Los Angeles Certified Master Food Preserver and an instructor at the Institute of Domestic Technology.

Choose one of two class sessions on Sunday, November 11, 2018:
Morning Session: 10AM – 12PM – Tickets
Afternoon Session: 2 – 4PM – Tickets

Watanabe Exhibition Center (JACCC Center Building 1F)

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