Event

Make Your Own Miso!

Miso is a traditional Japanese seasoning made by fermenting rice, barley and/or soybeans. It is used in sauces, pickled meats and vegetables as well as being the base for the much beloved miso soup. As a living, fermented food, it is rich in vitamins and minerals and supports good digestive health.

Miso production in the United States pales in comparison to traditional Japanese Miso, but you can get amazing results by making it at home. In this hands-on course you'll learn how to make your own miso from scratch and bring home a batch to culture and eat. Besides learning traditional miso making with soybeans you'll learn a miso variation using locally grown beans.

Instructor Bio: Wakana Kawamura

A native of Japan, Wakana Kawamura is an avid practitioner of Japanese fermented food preparation. A trained nurse, she realized that there was something missing from western approach of treating symptoms rather than causes of illness and started to explore the idea that "food is medicine", using the traditional Japanese diet as her source for inspiration. She "homebrews" a variety of traditional fermented foods including miso, tsukemono, natto, and umeboshi, integrating locally supplied raw materials and ingredients.

Wakana is also a certified permaculture designer, gardener, wild crafter and herbal medicine maker. She teaches publicly and privately throughout the Bay Area.