Miso Making Workshop

Westside Santa Cruz

With Masumi Diaz and Eriko Yokoyama of Hakouya Cooking School
Miso is a delicious, high-protein seasoning that has been used everyday in the Japanese kitchen for 1300 years. This traditional paste is made with cooked soybeans, Koji and sea salt, then fermented for about 6 months. The fermentation process restores beneficial probiotic that helps break down the amino acids in soybeans and makes other foods easier to digest. 
In this class you’ll learn how to make 2 lb organic miso to take home. Masumi and Eriko will share different ways to incorporate miso into your everyday diet. Since this is a simple but lengthy process, ingredients will be prepared for you in advance and assembled together in class.
About the instructors:
Health nut friends Eriko and Masumi started making Miso, Natto, Pickled plum and Sauerkrau together for the family more than a decade ago. They learned so many things over the years about fermented foods and recognized the importance and benefits of it for gastrointestinal health. Both Eriko and Masumi grew up with a probiotic-rich traditional Japanese diet in Japan. Eriko learned authentic French cooking at Le Cordon Bleu in Paris and owned a restaurant for 13 years. And now Masumi and Eriko are passionate about sharing the fermented food classes with our community! Follow them on facebook at <A HREF="https://www.facebook.com/probioticfoodclasses/" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">Hakouya Cooking School</A>.
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Miso Making Workshop

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Miso Making Workshop

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