Apr 27, 2014 · 2:00 PM
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We recently held a class with Chef Natsuko Yamawaki on how to make miso to NYC Ferments. She contacted me and wanted to let everyone know that she is offering a class on how to cook with miso. Details below.
NYC Ferments Co-Organizer
Cooking with Miso
Learn how to cook with miso with a hint of macrobiotic style
In this class, you will learn about "Washoku" which means traditionally prepared Japanese cuisine and its culinary methods. Miso is a key ingredient Washoku. The most well-known use of miso is in Miso Soup. But there are many ways that miso can be used in Washoku.
The class will be lead by Kiyomi Noda and Natsuko Yamawaki , both experienced macrobiotic chefs and cooking instructors.
The class content will include:
• A cooking demonstration of how to make traditional miso soup
• How to expand to western style soup using miso.
• How to make a no-oil healthy salad dressing made with miso
• How to make a miso dressing for simply prepared vegetable dishes
Samples will be served in the class. Brown rice ball will be also served to complete the macrobiotic meal
To register you must contact Chef Natsuko Yamawaki at [masked]