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Tuesday, February 7, 2012

miso class march 24

Miso! One of the many amazing ingredients from the Japaenese culinary tradition. This fermented paste made from soybeans and grain is a mainstay in Japanese and other Asian kitchens. Used for soups, dressings, sauces glazes and so much more.

In this hands on class, we will learn how to produce our own red miso and you will take some home to ferment for 9 months!  We will examine the differences of a variety of styles of miso making and cooking with different kinds of miso.We will also make a variety of dishes from different kinds of miso.

Saturday, March 24
loft in oakland
limited space for 8
for more information or to register, vegshaku8 at gmail

miso soup
"creamy" miso herb salad dressing
miso as a pickling medium
tempeh cooked with pomegranate miso glaze
tofu with walnut miso sauce

and much more

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