Naoko Graydon will be returning for the third year as our expert for this month’s meeting.
She is a miso sommelier and owner of Kojiworks, a Thame-based enterprise that specializes in promoting the benefits of authentic Japanese fermented foods.
This has been a popular event and Naoko regularly holds workshops on how to make Miso and has an in-depth knowledge of Japanese fermentation.
Born in Tokyo, Japan, Naoko started making Miso 17 years ago in order to pass on the family tradition of miso making to her children.
She says “It’s so easy to make and so good for you.”
At the workshop, she will demonstrate how to make Miso, although the fermentation time is 9-12 months!!, she will provide her finished product for us to taste and compare with other widely available brands.
She will present information about the fermentation process, nutritional benefits, history, and science behind this traditional ferment. The tasting last year was a real highlight with a chance to taste many different Miso styles. As well as some examples of how to use Miso with recipes to use at home.
NEW THIS YEAR Naoko will briefly introduce Sake Kasu, another nutritious Japanese ferment, which is a byproduct of sake production.
For those who wish to make their own miso at home, Naoko will also share where you can get the ingredients to make miso in the UK.
To secure a place at the workshop, please email me at info@nutritionbyrosie.co.uk .
Price is £20 per person – cancellations will only be refunded 48hrs+ before the event.
