Miso Workshop / Sunday May 11th
Sunday 11th March
Time: 11.00 - 2.00
Join us on Sunday May 11th for a Miso Masterclass hosted by Fermentary Founder, Rachel. We will be joined via the power of Zoom by Robin Sheriff from The Koji Kitchen who will talk us through the koji wizardry, then the Fermentary team will teach a hands on miso making class followerd by a light lunch.
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Miso is that tasty tasty bean paste that turns into lovely soup and is making everyone on Masterchef lose their minds. The thing is though, it’s been around forever.
There are innumerable homemade miso recipes in Japan, changing from family to family and town to town. Like kimchi in Korea or the seeming infinity of grannies’ scones.
Some misos are light in colour, some dark, others deep and complex. Some are chunky, some are smooth, some use barley, some use fava beans, others with lentils, peas and aubergine. Basically, miso is a pretty expansive topic.
In this workshop you’ll get a journey through the wonderful world of miso by tasting different kinds, learning a bit about the fermentation process, learn basic best practises and prepare your own jar of miso.
The cost covers all of the ingredients used and a lovely jar to take your miso home in. You will be well fed too, with a whole range of ferment inspired goodies for lunch
Sunday 11th March
Time: 11.00 - 2.00
Join us on Sunday May 11th for a Miso Masterclass hosted by Fermentary Founder, Rachel. We will be joined via the power of Zoom by Robin Sheriff from The Koji Kitchen who will talk us through the koji wizardry, then the Fermentary team will teach a hands on miso making class followerd by a light lunch.
++
Miso is that tasty tasty bean paste that turns into lovely soup and is making everyone on Masterchef lose their minds. The thing is though, it’s been around forever.
There are innumerable homemade miso recipes in Japan, changing from family to family and town to town. Like kimchi in Korea or the seeming infinity of grannies’ scones.
Some misos are light in colour, some dark, others deep and complex. Some are chunky, some are smooth, some use barley, some use fava beans, others with lentils, peas and aubergine. Basically, miso is a pretty expansive topic.
In this workshop you’ll get a journey through the wonderful world of miso by tasting different kinds, learning a bit about the fermentation process, learn basic best practises and prepare your own jar of miso.
The cost covers all of the ingredients used and a lovely jar to take your miso home in. You will be well fed too, with a whole range of ferment inspired goodies for lunch
Sunday 11th March
Time: 11.00 - 2.00
Join us on Sunday May 11th for a Miso Masterclass hosted by Fermentary Founder, Rachel. We will be joined via the power of Zoom by Robin Sheriff from The Koji Kitchen who will talk us through the koji wizardry, then the Fermentary team will teach a hands on miso making class followerd by a light lunch.
++
Miso is that tasty tasty bean paste that turns into lovely soup and is making everyone on Masterchef lose their minds. The thing is though, it’s been around forever.
There are innumerable homemade miso recipes in Japan, changing from family to family and town to town. Like kimchi in Korea or the seeming infinity of grannies’ scones.
Some misos are light in colour, some dark, others deep and complex. Some are chunky, some are smooth, some use barley, some use fava beans, others with lentils, peas and aubergine. Basically, miso is a pretty expansive topic.
In this workshop you’ll get a journey through the wonderful world of miso by tasting different kinds, learning a bit about the fermentation process, learn basic best practises and prepare your own jar of miso.
The cost covers all of the ingredients used and a lovely jar to take your miso home in. You will be well fed too, with a whole range of ferment inspired goodies for lunch
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Lacto-fermentation is a science but it's not rocket science. The process that has been around for ca. 9000 years when its primary purpose was to preserve food over the winter months – before pasteurisation, before refrigeration, before thermometers and sets of scales.
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2 hours
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• A light miso inspired lunch
• Creation of a large jar of miso to take home with you
• Written guidance after the workshop with notes, measurements and recipe inspiration
• All equipment (aprons, jars) provided -
Please note the following cancellation, refund and transfer fees apply.
• 2 weeks notice: We can offer a full refund.
• Up to 1 week’s notice: We can offer a transfer of date to a different workshop with a £5 admin fee.
• 3 days or less before: Regrettably no refund or transfer of dates is possible.