Let's make miso! Miso is a paste that is most often made from fermented beans, salt, and grains inoculated with a special mold called koji. It shines when featured in miso soup, and is a delicious ingredient that adds a savoury flavour and nutrition to so many other dishes! In this workshop, we'll make our own miso by mixing prepared cultured rice from a local Japanese grocery store with other ingredients. We'll also discuss the wide variety of methods used for making miso, other foods that can be made with koji, and resources for learning more.
Instructor Bio: Lindsay Kearns learned home food preservation techniques from her parents, who had her assist with their annual tomato sauce canning marathons from a young age. Despite those labourious beginnings, her love of food in jars grew with her into adulthood, where it nests well into her general obsession for all things do-it-yourself. Her favourite pickle is bread-and-butter made with sliced cucumbers and onions, and this is her fourth year of teaching canning classes outside of her own kitchen.