It's finally here! Join a small group of people eager to learn about the basics of making traditional sweet miso paste in your own home and why it's worth the 6 - 12 month wait. Your new skills will enable you to create your own soy free and vegan miso to have at your fingertips for months to come.

Janine will begin with a tasting of a variety of miso pastes, her own 1 and 2 year miso's, and discuss the history and uses of miso in your diet. Then we will get HANDS-ON and mash together our own batch of sweet miso from freshly cooked garbanzo beans, koji and salt. We will discuss packing the miso, optimal environment for fermentation, and it's many benefits and uses. Each student will TAKE HOME a quart size jar of miso to ferment at home for a minimum of 6 months.

Bonus: A special tasting and discussion of amazake (sweet rice paste) - also fermented with Koji - that can be used as a dessert or kept for a substitute for sugar in your cooking.