Hands on miso making! Learn the ins and outs of mold based ferments and where to source koji. We’ll make a group batch of red miso that each person will take home a jar of to ferment for ten months (making it a one year miso in miso years). Learn how to make a nut based miso with cashews and a shio koji marinade.

This course includes lunch, served at the beginning of class as a way to sample the finished products of what we make in the class.

Materials: All materials will be provided through the material fee.