Miso Fermentation Workshop with Monica
Miso Fermentation Workshop and Intro to Koji
So what is miso anyway?...
Miso has a long history in Japan and is considered a staple that keeps people healthy. It's a traditional ferment that combines mashed soybeans with a mold called koji! Over months, the koji works with other microorganisms to break down the mash and eventually turns it into a beautiful paste full of amino acids, fatty acids, vitamins, minerals and so much more….
The workshop will include:
- How to make and ferment miso paste from scratch, with an introduction on how to inoculate koji culture
- Miso's health benefits and the different ways to use it (besides miso soup!)
- About 2 kg of miso to take home
- Organic & non-GMO ingredients
- Snacks! And chats nerding out on farming, fermentation...
- Things to bring:
- A container to take home your miso
- A potato masher or just your hands, ready for some mashing
Dates & times :
July 28th 10am-1:30pm (ish) or July 29th 1pm-4:30pm (ish)
Workshop will be mainly in English but can mix in French and Japanese as well!
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Monica has been gathering food wisdom and earth skills wherever she goes. For the past year she has been reconnecting with her roots in Japan, especially through farming and fermentation. She believes working with your hands and keeping alive old knowledge important and wants to share these things as she travels.
Date: July 28-29, 2018 10:00 AM-4:30 PM
Location: General Assembly / Assemblée Générale | 5 Fairmont Ave., Ottawa, K1Y 1X4
Admission:
Space is limited so please contact molaflamme@gmail.com to sign up
Fee: $70 (flexible for those in need of financial assistance)
Event website: facebook.com
