Miso is an incredibly healthy paste made from soybeans, sea salt, and koji (a mold starter), and often mixed with rice, barley or other grains. And it's delicious. I will introduce shiro-miso (white miso with soy beans), which has a shorter fermentation so that you can start eating after one week. If you like miso, it is a good opportunity to learn how to make your own. Miso soup made with homemade miso is much creamier and tastier.
Each student will leave with a miso pot.
We will also make a miso soup and rice ball onigiri during the class for dinner.