Miso Workshop

Organic Chickpea Miso Making Workshop by Dr. Miso

Miso is a Japanese fermented superfood-a paste made from beans, sea salt and Koji(fermented rice). In Japan as the proverb says that “one miso soup a day, keeps the doctor away.”

That’s why I recommend my patients to eat one miso soup everyday as a medical doctor.

 

Miso has lots of health benefits: miso is fermented, which means it contains good bacteria and with its high dietary fiber it can improve the digestive system.

 

Miso also contains high amounts of antioxidants and minerals such as zinc, copper and manganese. It can help to heal wounds and boost the immune system and protect the body from oxidative damage from free radicals while improving overall energy levels.

 

Homemade miso is especially tasty. Miso is not only used for miso soup, but also works great with any vegetables. Let’s try to make Organic Chickpea Miso together!

 

Date: Saturday, January 5th,2019

Time: 4 pm to 7 pm

Place: F/G Church Avenue, Brooklyn

Class fee: $60 (only 8 student class )

Including 1 pound miso, recipes and lunch

Please send me email.

hideyocooking@gmail.com

* Every participant can take 1pound of miso back home. After the fermented process at your home, which takes around 1 year, it will be (finally!) time to taste your own miso.

 

* Following the miso making, there will be also some homemade miso degustation (a miso rice ball and miso soup etc )

 

 

About Dr. Miso

“Dr. Miso” is Dr. Yuka Seki, a medical doctor and natural food chef from Japan who has a passion for miso. I love making healthy miso recipes. I graduated from the Natural Gourmet Institute in NYC in 2013. Since then, I had worked at five restaurants, including Michelin-starred Rouge Tomate, a healthy & sustainable restaurant, and Pure Food & Wine, a raw, organic and vegan restaurant. I made miso from scratch for the first time when I lived in New York. After I returned to Japan, I started to study miso and became a specialist. I have visited many miso manufacturers in Japan and am currently in graduate school, researching the use of fermented beans and miso for preventing ulcerative colitis.

 

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