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Making Miso, Koji & Natto at FARMcurious

We are heading back to Nicole Easterday’s FARMcurious back to teach fermentation beyond vegetables. Inspired by our new book Miso, Tempeh, Natto & Other Tasty Ferments, we will cover some of our new favorite fermentations Reserve your spot now as this one's guaranteed to fill up early.

Fermentation has been harnessed to preserve and transform a diverse array of foods throughout the world for both health and flavor. Japan has elevated this to an art form. You may or may not have heard of natto, koji, or miso but it is time to discover what all the fuss is about. We will lead everyone on a journey to understand and learn to make these ferments from the traditional to cutting edge uses. You will taste and learn to make natto. We will demystify koji – the mold with superpowers to amplify flavor – through demonstrations and tasting you will learn how to grow your own koji and how to use it in amazake, shio-koji, and miso. You will learn to make your very own miso that you will take home and ferment. In this special class you will also get fun recipes to further the flavor transformation by turning this miso into beautiful, delicious, and healthful holiday gifts. 

We'll have books available for sale and signing after class.

Earlier Event: November 16
Fermenting beautiful beans at Rancho Gordo
Later Event: November 18
Omnivore Books in San Francisco