In this hands-on workshop, you will learn all about miso, a magical fermented bean paste that originated in Japan many centuries ago. Miso is full of umami and is used to flavor everything from soups to marinades and salad dressings, stir-fries, to eggs.

• Learn: We will talk about the history of miso, its many different forms, and then make a large batch using various legumes.

• Taste: You’ll get to taste various misos to understand the fermentation process.

• Do: You’ll get to pack a mason jar full of miso to take home (but you’ll have to wait a year to eat it)!

• Eat: Then we’ll enjoy one of the most popular miso dishes– homemade miso soup!

We’ll be sippin’ on some locally crafted Boochcraft Hard kombucha. (You must be 21 years old or more to enjoy.)