Learn the basic science behind making miso, its health benefits and how to make miso variations at home for different uses, including traditional soy and non-soy recipes. Nibble on tasty miso-seasoned nosh while you learn during this semi-hands-on class.
Schedule Saturday, February 24, 11 a.m. – 1 p.m.
Fee $55 (Member $50)
Instructor Cheryl Paswater, Contraband Ferments