Enzyme-packed Miso

Agni Ayurveda

Miso is created by fermenting rice Koji, salt and soybeans. This flavorful, enzyme-packed condiment can be used for soup, dressing, marinade, dip and so many other dishes.

In this hands-on workshop, we will talk about: variety of miso, why miso is considered to be healthy food, and how to incorporate miso into everyday diet. And you will make your own quart jar of miso to take home. Brown rice, miso soup and pickles will be served for lunch.

Cost is $70 per person. Ingredients and supplies  are included in the cost. 

This is a great family activity. Bring your kids and spouses!

 

Nao Sadewic was born and grew up in rural setting in Kyushu, Japan. She once was a high-energy corporate warrior, graphic designer and counselor. After exploring different diets, she is incorporating all the lessons she learned and teaching Nourishing Traditional Japanese Cooking Classes at her little kitchen. In 2017, she became a Certified Koji Professional and is sharing the wisdom of her tradition with the community.


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