Saturday, March 27, 2021
Making Miso at Home with Craft at Chatham University
12:00 – 1:30pm EST
Miso is a Japanese fermented paste made up of koji, slat, and protein (usually soybeans). This workshop guides participants through the history, tradition, and steps of making miso at home, as well as the unique alterations that can be made to make other similar amino pastes. Ingredient and equipment needs are minimal, and participants will be given an ingredient list at least one week before the workshop.