Join this class to learn all about miso, a fermented bean paste found in Japanese cuisine. Participants will learn about the importance of this fermented product, how to make it, and walk away with a jar to ferment and age at home. This class is geared towards people with fermentation experience, curious chefs, and adventurous home cooks.

Please note that this class will be held at the CCAC Allegheny Campus, CEIT Building.