Modern Pantry: Cooking with Koji & Miso - In Person
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. Proof of full vaccination is required at the door. Masks are recommended.
Miso is a magic wand. It’s umami, salty, and plays well in both the savory and sweet worlds. Typically, home cooks think to use miso only in a Japanese style broth, but the truth is that it is incredibly versatile and enhances most anything it touches. The magic of miso stems from koji. Koji is a grain, usually rice, that has been inoculated with the fungus Aspergillus oryzae and usually used to make sake, shoyu and, of course, miso.
Inspired by students who ask what to do with a big container of miso (after making miso soup), Marie developed this class to inspire you to use miso in non-traditional ways: enhancing everything from a breakfast classic to side dishes and even a dessert. Get ready to have your mind blown with an impossibly simple and staggeringly delicious recipe for roasted vegetables. Turn a beloved childhood treat into a sophisticated and nuanced bite. And while Marie would never suggest that you use only one salad dressing recipe (heaven forbid!), she does feel confident that this one will grace your table frequently.
Join us as we hold miso and koji up in a less common light and establish why these two ingredients should always be present in your kitchen.
MENU
Savory Koji & Oat Porridge with Assorted Toppings
Ultimate, All-Star, Blue Ribbon Winning Roasted Vegetables
Greens with One Salad Dressing to Rule Them All
Upgraded Childhood Peanut Butter Cups
This menu contains the following common allergens: Egg (optional), Soy, Peanuts. Note that the oats may have traces of gluten. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
Let’s Cook Together!
Marie Brennan graduated from the University of Wisconsin with a degree in Dietetics. An avid traveler, she has explored and nurtured her love of food while on the road. Marie's travels have taken her to study cheese-making in Tasmania, raw food in Western Australia, tea and fermented foods in the mountains of Korea and Ayurvedic cuisine and herbology in Kerala. She moved back to the USA to attend a holistic culinary arts school in Berkeley, where she also worked and taught at for several years. Marie presently lives in the Bay Area and works as an educator, private chef and culinary consultant. You can find her at www.hedonistinmoderation.com and follow her IG @hedonistinmoderation
By https://publicdomainq.net/miso-0018849/ - CC0, https://commons.wikimedia.org/w/index.php?curid=118083547
