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Fermentation 101: Miso


Fermentation 101
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.
Category:FOOD
Dates:December 3, 2017 Check for other dates
Meets:Su from 10:30 AM to 12:30 PM
Location:Childrens
Instructor:Cheryl Paswater
Member Fee:$ 32.00
Nonmember Fee:$ 36.00
Materials Charge:$ 20.00
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.

Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.


Registration for Winter/Spring Continuing Education classes will open at 9 a.m. on Monday, December 4.

In order to receive a refund, you must cancel your enrollment at least five business days prior to the class start date. You will be charged a $15 cancellation fee. No Exceptions.



If you have questions about your online registration, please call us at 718-623-7220 or email registration@bbg.org

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