Miso and Koji – Miso is a Japanese fermented bean paste that is very versatile, flavorful and microbially rich. This introductory class will give you the confidence to make miso at home, while giving you an understanding of koji, a molded grain and key ingredient in miso. You’re encouraged to get your hands dirty, mashing beans alongside Trevor, and to explore the numerous creative ways of crafting flavors through miso.