The long-awaited Natto – it has been too long!
What is Natto?
A very popular form of fermented Soy bean eaten regularly in Japan.
Naoko will explain why Natto and Koji can not be made at the same time!
What is Tempeh?
Perhaps a more tolerated form of fermented Soy!
Come and find out more…
As usual, we will talk through the processes involved in making these products, share something of the history and take a look at the health benefits.
We will demonstrate how to make both products and provide simple instructions with the aim of giving you the confidence to try them at home.
We will give you the opportunity to taste both Natto & Tempeh and compare them to off-the-shelf products. We will also suggest ways to prepare dishes with them, to enable you to enjoy them at home.
A great chance to meet up again or for the first time.
Please bring your curiosity and openness to try something new, and let’s start fermenting.
If you’d like to reserve your place, email me and I’ll send you payment details. (£20 per person)
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