Learn to make Miso, a traditional, savory Japanese condiment made by fermenting soybeans or yellow peas with salt and culture. The resulting thick paste is used for flavoring soups, sauces and more. Learn to make Fermented Nut Butter from pureed nuts, seeds and culture. Vegans consider this tasty, rich, nutritious product as a cheese alternative. Demonstrations will include making Tamari, a soy sauce-like condiment made from the miso, and Nut/Grain Milks. This is a family friendly event for all ages.
Supplies:
Students must bring one pound of raw, whole nuts or seeds that have been soaked overnight in water. You can choose from cashews (my favorite), almonds, pumpkin seeds, sunflower seeds, macadamia nuts, peanuts. Details will follow post-registration.
