京都でアップサイクルされた大豆粕を使った味噌作り

京都でアップサイクルされた大豆粕を使った味噌作り

• Make Japanese miso with a sustainable twist using upcycled soy pulp (okara), a byproduct of soy milk and tofu, instead of whole soybeans. • Take home 3 PDF recipes: okara miso, traditional miso, and miso made with boiled soybeans. • Take your handmade miso home and ferment it yourself. • Private sessions available from ¥27,000.

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