Fermenting Miso

Name: Fermenting Miso
Start: 2024-10-05T12:00:00-08:00
End: 2024-10-05T14:00:00-08:00
Location: 1216 North Park St, Victoria, BC, Canada, British Columbia V8T 1C9

Schedule

Sat Oct 05 2024 at 12:00 pm to 02:00 pm

UTC-08:00

Location

1216 North Park St, Victoria, BC, Canada, British Columbia V8T 1C9 | Victoria, BC

Come join us for this 2 hour hands-on miso workshop, where you will not only learn how to make the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese (and some Asian) ferments including soy sauce, sake and rice vinegar. With a more earthy and deeper flavour than store-bought varieties, this homemade miso is a great balance of natural sweetness and mineral-rich saltiness, which becomes an incredibly versatile cooking ingredient. You will take home 250g of miso to ferment and the knowledge needed to make more miso at home!
Included in the cost:
• All required ingredients to make miso
• A variety of miso types to sample
• A recipe to make miso
What you need to bring:
• A container that can hold 500ml to take home 250g miso (you need some space to put a weight, so a wide-mouth container is necessary) Examples: Glass jars, clay pots, yogurt containers, candy jars, tupperware
• A medium to large mixing bowl
We look forward to sharing our knowledge with you!
Instructor Bio: Misako Ozawa - Originally from Japan, her love toward traditional Japanese foods started in her childhood where she woke up to the sound of her mother chopping vegetables and to the smell of miso soup every morning. After she moved to Canada in 2017, she has been hosting miso workshops and sharing her knowledge learned from an over-100-year-old Japanese miso company. We live in a very convenient world where everything can be purchased online instantly, but there's something very attractive about long-aged slow foods that fermented foods can offer us, and that's what she wants to share. She graduated from Pacific Rim College with a diploma of Holistic Nutrition in 2020.
Jungyeon Han - Born and raised in South Korea where fermented vegetables and condiments are fundamental to everyday meals, she has been developing and selling her own kimchi made with local produce and herbs for over 8 years. Her passion for fermented food started after she moved to Canada in 2012 where she couldn’t find the kimchi she grew up with so then, she decided to make her own, and from there, she continued in learning a variety of fermented foods such as miso, sourdough, sauerkraut, koji etc. She is ready to share healthful foods and her wealth of knowledge of herbal medicine acquired at Pacific Rim College in Victoria to build a strongly bonded community.