Join Chef Frank in the kitchen for a day devoted to koji and miso making. Miso, the traditional Japanese condiment, is a delicious and nutritious addition to the kitchen. Local beans, mixed with salt and koji transform over time to create a salty, umami rich paste that perfectly seasons soups, broths, and a variety of other dishes.
The class will be hands-on, with each participant being able to take home a quart jar of miso to ferment in their home. Using koji made from rice and Aspergillus oryzae, I will also share a few ways to add this into your recipes as well.
What's on the Menu ~
- How to make miso
- Cooking with miso instruction
- Koji Application
All students will recipe a downloadable pdf file of the recipes shared during the class. Refreshments and a light lunch will be served as well as tasting the variety of recipes shared throughout the class. Students are encouraged to bring a notebook for taking notes along the way and be dressed for comfort inside and outside the kitchen.