Saturday, August 10th from 1:30 PM- 3:00 AM
Cost: $40 Member/$45 Not-yet-Member
Please register in advance here>
Become a SFBG Member today and begin receiving discounts. Join/Renew here!
Miso is a delicious, enzyme-rich Japanese condiment packed with umami. Come to this workshop to learn how to make a particular variety of miso, why fermented soy can be beneficial, and how to incorporate miso into your everyday diet. Enjoy sampling miso and go home with a pint of miso that you made.
About your Instructor: Nao Sadewic was born and grew up in rural setting in southern Japan. After exploring different diets, she is incorporating all the lessons she learned and teaching Nourishing Traditional Japanese Cooking Classes at her own little kitchen, focusing on fermentation and digestion. In 2017, she became a Certified Koji Professional and has been sharing the wisdom of her tradition with the community.