Fermentation 101: Miso
Fermentation 101: Miso. Photo by Julia Frost.
Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, or koji. High in protein and rich in vitamins and minerals, miso has long played an important nutritional role in Japan. Discover the basic science behind making miso, why it is good for you, and how to make it yourself. This course will cover soy and non-soy misos.
|Dates:||November 17, 2019 Check for other dates|
|Meets:||Su from 11:00 AM to 1:00 PM|
|Location:||Administration Building Classroom 125|
|Member Fee:||$ 40.00|
|Nonmember Fee:||$ 44.00|
|Materials Charge:||$ 10.00|
|Notes:||Please bring your registration confirmation and a photo ID to the security desk at the 1000 Washington Avenue entrance, and you will be directed to your classroom. In advance of class, show registration confirmation for free admission to the Garden. For drivers, the parking lot is located at 900 Washington Avenue. Allow 10 minutes to walk from the parking lot to the Education building.|
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