Join Tomi in this 3 hour traditional Japanese miso making workshop.
In this workshop, Tomi will guide us through miso making using her own handmade koji, and give a demonstration on macrobiotic cooking principles. We will have an opportunity to taste different aged miso, and share a macrobiotic balanced miso soup for lunch. The workshop will be hands on, interactive and fun.

Tomi is a trained Macrobiotic cook with many years cooking with traditional Japanese culinary and preserving techniques. She lives in Warburton and makes her own miso and koji from Australian organic ingredients and fresh mountain water from Mount Donna Buang. She is passionate about the local community, nature and miso.

All ingredients used in the workshop will be local, fresh and organic.
Your very own jar of miso will be ready to take home after around 3 months to mature (we will organise pick up of the miso once it is ready).

Cost: $70 per person. Please book early, as this workshop is limited to 10 participants.