Back from a fermenting research trip to Japan our resident fermenter, Jaimee Edwards, will teach you the traditional art of turning soybeans into silken tofu and probiotic-rich miso. You will learn step-by-step techniques; as well as an introduction to soymilk, tamari, soy sauce and okara. Make and take home your own tofu and an authentic miso paste 3 hours To book into this workshop using a gift voucher please email Read more →
2:00pm Saturday 13 May 2017
Cornersmith, Marrickville NSW (map)

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