Miso - More than Soup

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.

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.

Next courses with Christine:

Miso Factory Dinner, 27.05.2021
The Secret to Japanese Cuisine: Fermentation Basics, 28.05.2021
Miso - more than soup, 29.05.2021
Chefs’ Class feat. ONO: Japanese Fermentation with Christine Syrad, 31.05.2021