Making Miso 12/18

tuna 3 ways crop.jpg
tuna 3 ways crop.jpg

Making Miso 12/18

50.00

Tuesday | December 18th, 2018 | 6-9pm

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Tuesday | December 18th, 2018 | 6-9pm

It ain’t just about the soup folks! Miso is a fabulous fermented condiment that’s as good as gold in your kitchen, adding depth and umami to marinades, dressings, pickled veggies, and more. Join us for a simple “sweet miso” making class with guest chef and koji master Rick Sowden. This sweet miso method will produce a delicious miso in just 10 days. You’ll learn how to use this technique with several kitchen staples, and each participant will leave with their own jar of miso.

About Rick

Chef Rick Sowden, mastermind behind Native Son Koji, is a passionate, purpose driven chef, charcutier, food technologist & koji expert. Rick was raised within a culture of “family involved cooking” since childhood. His family maintained a large vegetable garden, his mother scratch cooked daily including making bread several times a week. His father also cooked, smoked food, hunted and fished. Both parents passed the love of food & cooking to Rick. Chef Rick has traveled extensively through the UK, Europe, Eastern Europe including Asia & Russia. His cooking is Influenced by Native American Culture as well as classic Spanish, French, Italian & Asian cuisine and techniques.     

Cancellation Policy: We are unable to issue refunds once you have reserved your spot.