with Jaimee Edwards ( Cornersmith head fermenter)
Miso and tofu are two of the most pleasurable slow foods you can make. Miso is rich in probiotics and adds umami flavour to cooking, while fresh homemade tofu surpasses anything you can buy in a packet.
Discover country style miso and tofu made in the traditional way as it has been for centuries.
We will also discuss the by products that come from making miso and tofu such as soymilk, tamari, soy sauce and okara.
Take home what you make and enjoy tastings and a bowl of in house miso soup with freshly made tofu.
BOOKING WITH A VOUCHER: Our vouchers are not redeemable online. Please email firstname.lastname@example.org with your voucher number, name and date of workshop and your contact details. We will be in touch with booking confirmation or if extra payment is required.
Share this item: