Making Miso, Tamari, and Soy Sauce

  • May 5, 2020
    6:00 pm - 8:00 pm

Miso, Tamari and Soy Sauce are foods with which many people are familiar, if not dependent. How are they made? In this workshop, Meredith Leigh will shed light on the history of these preparations, and teach you how to make them at home. She will also share information and ideas about the renaissance happening with koji, the mold upon which these foods depend, and participants will walk away with foundations in miso making that can take them much further in the kitchen than they might have thought.

Recipes and samples included in the class. Suitable for beginners or advanced fermenters.