Homemade Miso

With Yaoko and Aiko Shimado

Miso is a traditional Japanese fermented soybean paste that’s often used in miso soup. There are many varieties of misos that are made of cultured barley, brown rice, etc., and for those who cannot eat soy, it’s also possible to use adzuki beans or chickpeas. Many people, however, can tolerate fermented soy since it’s easily digestible. The list of miso’s health benefits is extensive, including healthy digestion. In this class you will learn how to make your own miso from soybeans, koji (cultured brown rice), sea salt, and water. The process of fermentation takes anywhere from eight to ten months, and once your miso is ready to eat, it will last over three years without refrigeration. Come learn how to make this amazing living food! Vegan, gluten-free

 

Co-op Cooking Classes are held in the BriarPatch Co-op Community Cooking School at 648 Zion St. in Nevada City. Only 9 spaces per class, so sign up early. $30.00 for BriarPatch owners and $35.00 Non-owners. Sign up online or with Hilary, 272-5333 x134, classes@briarpatch.coop. 48-hour cancellation deadline.