Showing posts with label Rick Tanaka. Show all posts
Showing posts with label Rick Tanaka. Show all posts
Wednesday, December 5, 2018
We made miso
Thank you Rick Tanaka for coming to teach us how to make miso. We all learnt so much and thoroughly enjoyed your Culture Club workshop. Thank you Mara Ripani for once again taking beautiful photos so we have a record of the event. Thanks everyone who came along!
Wednesday, November 28, 2018
Miso Making
Hello microbial hosts,
There is no December Culture Club this coming Saturday but instead it will be this coming Tuesday December 4 from 6pm - 9pm at the Senior Citizen's room behind the Daylesford Town Hall.
We have special guest Rick Tanaka who's only in the country for one month coming to teach us miso making. Some of you might remember when Rick taught miso making back in 2013:
Rick will be showing us the traditional method of Japanese miso making.
This is a watch and learn demonstration not a hands on workshop. If you are keen to go home and make your own miso, we have seven take-home packs (biodynamic soy beans, koji (starter culture) and pink lake salt). The koji is locally made in Hepburn. The take-home packs are $50 and include the event entry fee.
If you would like one of the seven take-home packs, please email us to secure your spot and so we can send you the payment details. Payment must be received prior to the workshop.
Entry is $10 cash at the door and includes a bowl of miso soup. No need to book, just come along.
This will be the final Culture Club for 2018. What a wonderful year of microbial mingling it's been. Thank you everyone!! We will be taking a break in January and will be back on Saturday February 2 with more gut goodness.
There is no December Culture Club this coming Saturday but instead it will be this coming Tuesday December 4 from 6pm - 9pm at the Senior Citizen's room behind the Daylesford Town Hall.
We have special guest Rick Tanaka who's only in the country for one month coming to teach us miso making. Some of you might remember when Rick taught miso making back in 2013:
Rick will be showing us the traditional method of Japanese miso making.
This is a watch and learn demonstration not a hands on workshop. If you are keen to go home and make your own miso, we have seven take-home packs (biodynamic soy beans, koji (starter culture) and pink lake salt). The koji is locally made in Hepburn. The take-home packs are $50 and include the event entry fee.
If you would like one of the seven take-home packs, please email us to secure your spot and so we can send you the payment details. Payment must be received prior to the workshop.
Entry is $10 cash at the door and includes a bowl of miso soup. No need to book, just come along.
This will be the final Culture Club for 2018. What a wonderful year of microbial mingling it's been. Thank you everyone!! We will be taking a break in January and will be back on Saturday February 2 with more gut goodness.
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