From our organizers:
Miso is ubiquitous in Japanese pantries and restaurants, and has grown in popularity across the United States. Still, it remains a mystery to many. Owner Maiko Kyogoku and Executive Chef Emily Yuen of Bessou will discuss the beauty of this superfood, how it is made, and how they use it at home and at their restaurant. From Maiko’s family’s preferred saikyo miso to Emily’s creation of a vegan miso, explore the world of miso alongside a demo on tama miso and tastings of Bessou’s popular shiso cigars.