LEARN how to make MISO - take your own 5kg home and taste the difference
Winter and the cold is the perfect time for making MISO- your batch will be ready to eat in November. In this workshop you will learn about the ingredients, the process of fermentation and how to nurture your batch. A hands on experience in the company of an expert in the comfort of a cafe- what could be better on a cold Winter's day?
Sign up soon as places are limited.
Sign up soon as places are limited.
