Miso Making

Miso Making

About this Workshop

Join local Japanese food expert Kimiko Suzuki in preparing the authentic Japanese seasoning “Miso” in this class. Miso is a fermented soybean paste (takes at least 6-12 months to ferment), packed with umami and probiotics which are really good for you. We will also learn what Miso can be used for other things besides miso soup.

About the Instructor

Kimiko Suzuki loves sharing her passion for locally sourced, simple and delicious dishes. Born and raised in Wakayama, Japan, she enjoyed the freshness, sweetness and richness of vegetables picked from her grandfather’s garden plot and learned true home-style Japanese cooking techniques in her mother’s kitchen.

Date and Time

DATE Wednesday, December 4 | 6:00 – 8:00 pm (2 hours)


UBC Farm

3461 Ross Drive, Vancouver BC


$78 Standard ($68 Student) + GST

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