Date & time
Today, Jun 23
1:00 PM
Duration
3 hrs
Difficulty
Intermediate
Price
$85
Explore the deeper end of fermentation by making a simple white miso paste using koji-inoculated rice and soybeans, guided by a food scientist and professional cook. The class covers koji cultivation, salt ratios, and the months-long arc of miso aging while giving you an immediately usable miso to take home the same day. You also taste three different miso styles and learn how to use each in cooking.
2625 SE 26th Ave, Portland, OR 97202