Saké and cheese? Join friends in Fermenation Melissa Mills - Melbournen's own Saké expert, with Alison Lansley our local cheese hero here in The Fermentary at Pickwick House for a night of tasting and learning.
Yoko will teach you how to make the perfect bowl of Miso Soup, how to make your own fermented miso and end the day with a mochi pounding celebration. Take home a jar of miso to ferment and bring your own container to fill with mochi.
Squish and mix for yourself a large jar of miso to take home and ferment for as long as you like. Yoko Nakajima from Cooking with Koji is joining us again for this gorgeous class where you'll take a deeper dive into the world of miso.
We will make 4 different kinds of Miso soup together and enjoy them for a break before some delicious bites made from koji and the byproduct - sake kasu.
Ever made your own mochi? How about pounding some? We'll end the day by pounding out some mochi rice and filling them to take home and enjoy later. On that theme - Sharon will show you how she makes Natto while you sip on Amazake.
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