Miso, fermented soybean paste, is most often used in Japanese cooking to make miso soup. You can also use miso to season your salad dressing and make delicious marinades. Miso is rich in probiotics, containing millions of beneficial bacteria and is also rich in several of the B-complex vitamins and minerals, including calcium, iron, zinc, copper and magnesium. Learn to make your own miso paste from scratch in this workshop. Sonoko Sakai, author of Rice Craft (Chronicle Books) will show you how to make your own miso at home with fermented rice, non-GMO organic soybeans and sea salt. There will be tastings of homemade miso soup and you will take home 1 lb of young miso to complete the fermentation at home. ABOUT THE INSTRUCTOR Sonoko Sakai is a cooking teacher and author of Rice Craft (Chronicle Books) based in Los Angeles. She is the founder of Common Grains, a project dedicated to providing a deeper understanding and appreciation for Japanese food and culture. Her food stories have been featured in Saveur, Lucky Peach, Los Angeles Times, and San Francisco Chronicle.
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