From our organizers:
In this course we will explore alternative uses for miso and koji.
Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji. High in protein and rich in vitamins and minerals, miso played an important nutritional role in Japan. We will look at misozuke pickles, koji cured meats, miso cured eggs, amazake, and more.
If you are interested in DIY projects, Old World food preservation, gut health or fermentation in general this is the class for you!
Some of the tastings in this class will include meat and eggs.