Miso, Fermented Tofu and Tempeh Workshop

In this workshop you will learn to make Shiro (white) miso paste (ready to eat in 3 weeks), tempeh and fermented tofu (ready to eat in 4 weeks). Included in the workshop: recipe booklet, demonstration, hands-on learning, lifelong support, one 500mL jar miso paste and one 500mL jar fermented tofu to take home. Tempeh will not be made on site but, recipe and instructions will be provided.