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Learn to make soybean miso paste. We will use Koji, a traditional Japanese culture, to start the fermentation of soybean into miso. Everyone will take miso home in a handcrafted ceramic crock made by East Wheeling Clayworks. This class will also include a meal as we learn about the Aspergillus Oryae spores (koji) including miso soup, fresh salad with miso dressing and a fresh focaccia with miso honey butter. Everyone will take home a crock of miso and all the recipes for the meal. This class will be held at the East Wheeling Clayworks production space in Fulton located at 17 Baker Street. ( the former Glass Unlimited space). The class is May 7th from 6-8pm.
The crock you take home will have a 6-9 month fermentation period in your home. Miso is playing the long game!
Learn to make soybean miso paste. We will use Koji, a traditional Japanese culture, to start the fermentation of soybean into miso. Everyone will take miso home in a handcrafted ceramic crock made by East Wheeling Clayworks. This class will also include a meal as we learn about the Aspergillus Oryae spores (koji) including miso soup, fresh salad with miso dressing and a fresh focaccia with miso honey butter. Everyone will take home a crock of miso and all the recipes for the meal. This class will be held at the East Wheeling Clayworks production space in Fulton located at 17 Baker Street. ( the former Glass Unlimited space). The class is May 7th from 6-8pm.
The crock you take home will have a 6-9 month fermentation period in your home. Miso is playing the long game!