Join the hands-on experience of traditional Japanese miso-making led by Yoko Maeda Lamn, a certified fermentation expert and founder of Hakko. The workshop will introduce rice koji and organic soybeans, an essential living culture for the Japanese kitchen. Each participant will receive a traditional Kame (pot) from the city of Tokoname, Japan, ideal for preserving food high in salt and acid, such as Miso, Pickles, and Umeboshi (salted Japanese apricot), etc.
$100 | $90 JACCC Members*
*Not a JACCC Member? Call Carolina at 213-348-5338 to join & receive Member discounts on tickets instantly!
All Sales Final, No Refunds, No Exchanges. Service Fees Apply.