Learn about making and cooking with miso at this workshop in Sydney. There's so much more to miso than soup. A spoon or two of this good stuff can lift most sweet or savoury dishes in an instant, giving a flavour and nutrient boost from the fermented paste. The salty, savoury punch of miso can't be duplicated by any other ingredient. Once you know the different varieties you will be amazed at the many things you can achieve with it. Join this workshop to see how miso is made and learn ways to work it into your cooking. Miso is a traditional Japanese fermented mixture of soybeans and/or grains, salt, and Koji (a safe mould that grows on rice). There are many varieties of miso, classified by the central ingredient, as well as the colour and taste, but whichever one you choose, miso's Read more →
WHEN
6:00pm Monday 13 May 2019
WHERE
Rozelle Campus, Rozelle NSW (map)

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