We will be making white miso and having some miso dishes. There will be a cooking demo followed by dinner made by the chef.
This class will cover ;
- How to make basic white miso
- How to use miso (Cooking Demonstration)
- Sampling of different kind of miso
- Tasting of miso dishes
- Dinner with Natsuko
About the instructor
Traditional Japanese Macrobiotic Chef
After studying nutrition and Macrobiotic cuisine in Japan and the United States, Natsuko was the head dessert chef at Souen , the popular downtown Manhattan macrobiotic restaurant. She currentlyprovides lectures, workshops and cooking classes. She has recently started her own company, Hakkoan, and is currently focused on expanding her product line of Koji-based fermented foods.