Making Miso

Mariko is the founder of Aedan, a local company making traditional Japanese fermented foods; she joined the La Cocina food incubator program in 2012, and now sells at the Ferry Plaza farmers’ market.

Join Mariko for this course on the basics of making miso. You will leave with your very own 2-pounds of handcrafted miso, which will be fully mature after six months of aging at home. Miso soup with local vegetables and rice balls, beer, and wine will be served.