
making miso | sunday, november 16, 2025 | 1 - 3 pm
Join Sarita on a lively journey to the world of miso. Attendees will learn the traditional method of making this fermented Japanese bean paste. From aspergillus oryzae, an ancient Japanese mold used to make miso, sake and many other creations, we will discuss its microbiology as well as its role in making koji, the inoculated grain used to make miso.
Sarita will give an overview of how koji is made. We will then make miso together as a class. Participants will put together their own jars of miso to take home. Non-soy beans will be used. Attendees will be able to partake in miso and koji-related bites.
LOCATION:
St. Pete Ferments
326 Dr. MLK Jr St. N.
St. Pete, FL 33705
DATE & TIME:
Sunday, November 16, 2025| 1 - 3 pm EST
PARKING: free parallel parking along MLK & surrounding streets.
RESERVE YOUR SPOT VIA CHECKOUT! Workshop includes education, materials, take-home miso, and miso/koji products for sampling. Class is limited to 12 seats.
Join Sarita on a lively journey to the world of miso. Attendees will learn the traditional method of making this fermented Japanese bean paste. From aspergillus oryzae, an ancient Japanese mold used to make miso, sake and many other creations, we will discuss its microbiology as well as its role in making koji, the inoculated grain used to make miso.
Sarita will give an overview of how koji is made. We will then make miso together as a class. Participants will put together their own jars of miso to take home. Non-soy beans will be used. Attendees will be able to partake in miso and koji-related bites.
LOCATION:
St. Pete Ferments
326 Dr. MLK Jr St. N.
St. Pete, FL 33705
DATE & TIME:
Sunday, November 16, 2025| 1 - 3 pm EST
PARKING: free parallel parking along MLK & surrounding streets.
RESERVE YOUR SPOT VIA CHECKOUT! Workshop includes education, materials, take-home miso, and miso/koji products for sampling. Class is limited to 12 seats.