Description
Miso Workshop Series Class with Gabe Garms of Creative Koji. This is a three class series. Cost $180. Learn the essentials of miso and shoyu (soy sauce)! You’ll learn how to make miso and shoyu using non-soy beans and other unique ingredients like mushrooms and roots as well as how to cook with it. Classes set for February 9th, March 9th, and April 6th from 1-2:30PM.
This class is sold as a complete, three part series. Your ticket purchase includes 3 different classes. If you are unable to make it to any of the classes, your ticket can be transferred to someone who can attend the class.
Participants will take home some of the miso and shoyu made in class!
Miso Making Workshop – February 9th
Miso is loved for its deep umami flavor and health benefits, but did you know it doesn’t have to be made with soybeans? In this hands on class, we’ll explore the exciting world of soy free and gluten free miso, using alternative ingredients like black beans, dandelion roots, and mushrooms.
You’ll learn the complete miso making process, including how to make koji, build an affordable incubator, and ferment miso at home. Each student will prepare their own custom batch of miso to take home and ferment, creating a truly unique and delicious result. We’ll also dive into the health benefits of miso and how different ingredients can create unique flavors. To inspire your creativity, we’ll sample finished soy free misos and demonstrate how versatile and delicious this amazing ingredient can be.
Finished misos will be available for purchase at the end of the class, so you can continue your miso journey at home.
Cooking with Miso Workshop – March 9th
Miso is best known as the key ingredient in a warm and comforting bowl of soup, but it is so much more than that. This ancient fermented paste is a culinary secret weapon, capable of transforming dishes with its rich, savory depth and endless versatility.
Join us for an engaging and hands on cooking class where we will unlock the full potential of miso. You will start by sampling a variety of misos, each with its own unique flavor profile, and learn how to incorporate them into an array of dishes. Together, we will craft vibrant sauces, salad dressings, soups, marinades and desserts that will elevate your cooking to new heights.
This class is perfect for food lovers of all skill levels who are eager to explore new ingredients and enhance their culinary repertoire. You will leave inspired, confident, and ready to make miso the star of your kitchen.
Shoyu Making Workshop – April 6th
Many people know shoyu simply as soy sauce, but it’s much more than that. Shoyu is a traditional Japanese condiment made through the fermentation of soybeans, wheat, salt, and koji mold. It is prized for its deep umami flavor and its ability to enhance countless dishes, from soups and marinades to dipping sauces and stir fries.
In this final class of our fermentation series, we’ll reimagine shoyu by crafting a soy free and gluten free version using black beans, adzuki beans, and quinoa in place of traditional ingredients. You’ll learn the fundamentals of making shoyu, including preparing the ingredients, incorporating koji, and initiating fermentation. Each student will leave with their own handcrafted shoyu, ready to ferment at home for four months.
Whether you’re new to fermentation or a seasoned enthusiast, this class will deepen your understanding of shoyu and its versatility while empowering you to make your own.
This is a hands on class and participants are able to ask questions as we go.
