[Update on 22 March: Workshop cancellation]
Unfortunately, this workshop became unavailable due to the coronavirus fear.
We apologise for any inconvenience and thank you for your understanding.
Hope we can organise another workshop at our next pop-up in late-June!
Join us in this collab workshop with Rey from Sakenet, purveyors of traditional saké and fermented cooking ingredients. Learn how to easily make miso soup and dips at home!
Rey will introduce two types of barley miso (red and white) and teach the class how to make miso soup with different stock (mushroom stock, fish stock, and chicken stock). You will also be introduced to making miso-based dips and fermenting/pickling with miso.
Restaurant miso soup will never taste as good once you learn how to make it at home!
Date, time & location
4 April, 2-4pm
Cubby Space, 114 George St Redfern NSW 2016
Easily accessible by train. Free street parking is also available in the area.
What to bring
Something to take notes with.
What you’ll take home
A packet of red and white miso so you can make your own bowl of miso soup at home!
About Your Instructor
Sakenet carefully selects traditional and handcrafted Japanese items such as sake, shochu, fermented cooking ingredients, green tea and homewares.
Cancellations are possible up to 72 hours (3 days) before the session. Please e-mail info[at]simply-native[dot]jp