Fermentation 101: Miso
Class: Fermentation 101: Miso. Photo by Julia Frost.
In this course we will cover the basic science behind making miso, why it is good for you, and how to make it yourself. 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. We will cover soy and non-soy misos in this class. If you are interested in DIY projects, Old World food preservation, gut health, or fermentation in general, this is the class for you!
|Dates:||January 27, 2018 Check for other dates|
|Meets:||Sa from 10:30 AM to 12:30 PM|
|Location:||Administration Building Classroom 125|
|Member Fee:||$ 38.00|
|Nonmember Fee:||$ 42.00|
|Materials Charge:||$ 12.00|
|Notes:||Please bring this confirmation for Garden admission. The Security Guard in the lobby of the Administration Bldg. at 1000 Washington Avenue will direct you to your classroom.|
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