There is nothing quite as satisfying, as fermenting miso from scratch, at home. It is surprisingly easy to make.

Miso is traditionally made in Autumn and early winter and then, left to ferment through Summer, until it is ready to use the following Autumn. The beauty though, is that once your miso is ready, it can easily be kept for another year or more. 

What you'll get:

• Miso from scratch videos
• Recipe videos
• Detailed workbook and additional recipes   
• To join in our monthly 1 hour Q & A, live Zoom sessions  
• Lifetime access