And Learn how to make your own miso! This class is part of the free portion of Transition Albany Health Group’s Fermentation Series, where we focus on DIY fermented foods.
There is a world of difference between commercially prepared ‘fermented’ foods and the ones you make at home. Fermented foods the old fashioned way are so beneficial to overall health that they are often referred to as ‘probiotics’. They increase overall nutrition, promote the growth of friendly intestinal bacteria, aid digestion, support immune function, a good source of B vitamins, digestive enzymes, etc.
Miso is one of these ‘probiotic’ foods.
So what is miso?
Well, according to Wikipedia, miso is ‘a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans with salt and the fungus Aspergillus oryzae…” Yup. Another helpful microbe. Predigesting the rice, barley and/or soybeans so it is more bioavailable for us. Miso is used for sauces, spreads, pickling veggies (just like whey!) or meats & soups. It is loaded with vitamins & minerals and up there in protein. So yeah, it is good for you! And tastes great to boot! It is said that soy has to be fermented for it to be digestible. Miso, soy sauce & tempeh are the three fermented soy products – the good soy products. The rest, not so much. Especially considering that most soy out there are genetically modified. But that’s another story.
Wakana is going to show us how to make our own miso as well as how to use it. I certainly would like to pick her brain how to make miso soup. I’ve played with it in the past and it is not quite as good as some of the ones they serve with my Japanese meal. There’s gotta be a secret ingredient in there somewhere and I will hopefully pluck it out of Wakana’s brain. :)
You with me?
This class is free. Demo only. Some of the classes offered in this Fermentation Series are not. (You get a chance at hands on with the fee based classes). So take advantage! And we do appreciate donations. It helps cover expenses.
For those who would like to go home with your own miso, Wakana will offer pre-made miso to go. For sale.
See you in class! Best if you comment below to confirm. It helps to prepare samplers! Thank you, thank you, thank you!
Wakana Kawamura has been making her own miso for decades. She grew up in Japan and now resides in Albany. She is very active in the Transition Albany coordinated Edible Landscape Project at Memoral Park on Portland.