Date & time
TBD
1:00 PM
Duration
3 hrs
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.
About the studio
Portland Cookshop2625 SE 26th Ave, Portland, OR 97202
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Miso, Soy, and Koji Fermentation runs for 3 hours.
Some prior experience is helpful for this class.
Some experience is helpful, though not strictly required. The instructor will guide you through the session.
Miso, Soy, and Koji Fermentation is priced at $85. Book directly through the studio's website.
2625 SE 26th Ave, Portland, OR 97202
$85