Miso is a traditional Japanese product madeby fermenting soybeans with salt and the fungus Aspergillus oryzae, or koji. High in protein and rich in vitamins and minerals, miso has long played an important nutritional role in Japan. Discover the basic science behind making miso, why it is good for you, and how to make it yourself. This course will cover soy and non-soy misos.
Location: Brooklyn Botonical Gardens, Brooklyn
This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.