with Jaimee Edwards (founding Cornersmith pickler & fermenter)
Back from a fermenting research trip to Japan our resident fermenter, Jaimee Edwards, will teach you the traditional art of turning soybeans into silken tofu and probiotic-rich miso.
You will learn step-by-step techniques; as well as an introduction to soymilk, tamari, soy sauce and okara. Make and take home your own tofu and an authentic miso paste
To book into this workshop using a gift voucher please email email@example.com
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