Join us for this hands-on, live workshop where you'll learn how to make your very own fermented miso! This will be a light, chickpea miso perfect for sauces and dressing.
Miso Workshop with Molly & Yuko
Miso Workshop with Molly & Yuko
🗓️ Sunday, May 18th
⏰ 1pm Pacific / 4pm Eastern
▶️ Live on Zoom, replay available
🥣 Requires only a few ingredients & supplies
*Current Clean Food Dirty Girl club members: Check your email for an exclusive coupon for 50% off
Registration ends in
- -
DAYS - -
HOURS - -
MINUTES - -
SECONDS
Meet your fermentation expert, Yuko Furukawa
Yuko Furukawa is an authentic fermentation teacher who was born and raised in Japan. She discovered her passion for fermentation as a child, learning traditional methods from her grandparents.
She continues to practice and share her skills, with love and care, for this ancestral gift with the world.
Meet your host, Molly Patrick
Molly Patrick is the co-founder of Clean Food Dirty Girl. Most weekends, you’ll find her in her little kitchen, batch cooking our plant-based meal plans. A while back, she met Yuko, learned how to make her own miso, and she fell in love with the process. Now, she's sharing this with you and is honored to have Yuko teach our Dirty community.
Frequently asked questions
Do I need to have past experience making miso?
Nope! This workshop is perfect for total beginners and seasoned fermenters alike. Yuko will walk you through each step, as Molly follows her instructions.
What if I can’t make it live?
No worries! Everyone who signs up gets access to the replay and downloadable resources.
What supplies and ingredients will I need?
Nope! This workshop is perfect for total beginners and seasoned fermenters alike. Yuko will walk you through each step, as Molly follows her instructions.
What if I can’t make it live?
No worries! Everyone who signs up gets access to the replay and downloadable resources.
What supplies and ingredients will I need?
We’ll provide a complete list as well as links and tips for where to find what you need. You won’t need any specialty supplies other than koji, a fermented rice product used to kickstart the fermentation process. This is the brand Yuko likes (found in the refrigerated section of Asian supermarkets) and this is the one Molly used (found on Amazon, store in fridge once received).
How long does it take to make miso?
The hands-on part takes less than an hour, but the fermentation magic happens over a couple months. We’ll show you how to set it up and store it properly so you get delicious results.
Is this workshop vegan and gluten-free friendly?
Yes! Your chickpea miso will be totally plant-based, soy-free, and naturally gluten-free (just double-check your koji to confirm).
How long will the miso last?
Properly stored, your homemade miso can last up to 5 years or more in the fridge and even longer in the freezer.
How much does the workshop cost?
The miso workshop is a one-time payment of $39.
If you’re a member of one of our clubs—Meal Plan Club (including the free trial), Recipe Club, or Drop It Club—check your email for an exclusive coupon code for 50% off.
What’s your refund policy?
Due to the limited class size, no refunds will be given.