Miso banare. A term we use to describe Japan's shift towards a more European and less miso-centric diet. Courses like this one are actually popping up all over Japan right now.
This course is for anyone wanting to know what miso is, how it's made, why it's good for us and how to use it to add depth of flavour and umami to your cooking. You'll make your own jar of miso to take home to ferment for at least a year. You'll never want to buy miso again once you've tasted your own. We'll taste a rainbow of misos together before cooking and enjoying an afternoon snack together. We suggest you eat just a light lunch or late breakfast before coming.
This course will be held in English and is limited to 16 participants.
Cost: CHF 165.- includes all materials, snacks, recipes, instructions and goodies to take home
Instructor: Christine Syrad is a fermentation expert, who grew up predominantly in Japan. Her fascination and affinity for fermented foods revolve around the specialties she most missed when she moved to Europe. Her part-British heritage, stints in Italy and now a decade in Switzerland give her all the tools she needs to apply the health and flavour benefits of fermentation to an international cooking canvas.
Impressions: Of the first fermentation course
Do you have a voucher for this event? Then we look forward to your registration by mail to email@example.com