This workshop is for those people who want to learn about Miso, including how to make it. Even if you’ve never tried Miso before, or aren’t really sure about what exactly it is, we will provide plenty of Miso tasting opportunities for you on the night.
You’ll learn about the process behind making Miso and how you can make Miso at home. We will then have a guided Miso tasting where we will taste 3 raw Misos and a selection of condiments that have been prepared using Miso as an ingredient.
We’ll also go through a bit of a primer about the different types of Miso. Saying there is red and white Miso is as helpful as saying there is red and white wine… so we’ll give you some useful info to help you tell your Kome Miso from your Hatcho Miso.
Walk away with a newfound knowledge and appreciation for Miso and a stack of ideas to help you get creative in the kitchen at home.
Chris de Bono is one founding half of Meru Foods. He lifts heavy things and provides the fermenting and culturing knowledge required to grow the right molds and bacteria to make Meru’s all organic and all Australian Miso. His wife Meagan doesn’t lift as many heavy things, but she does do all of the design and branding for everything from packaging to websites.
Chris has been fermenting for over 10 years and has tried his hand at many different ferments including beer, spirits, lacto fermented vegetables, Kombucha and now Miso just to name a few.
Chris is always keen to share his fermenting knowledge and particularly enjoys helping people to start or expand their own fermenting knowledge.