THREE PINES FARM

Three Pines Farm is a 5th generation family farm that is home to a lovely studio space in grandpa's renovated barn. We provide classes and specialty events centered on the arts, cooking, traditional crafts, sustainable living, and various other pursuits.

Copyright 2019. All rights reserved.

Intro to Traditional Miso Making with Tomie Sasaki-Hesselink

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Intro to Traditional Miso Making with Tomie Sasaki-Hesselink

50.00

Miso is fermented food made with only three ingredients: fermented rice, soybeans and salt, which is ground into a rich paste. This savory paste has been part of the diet in China, Korea and Japan for more than two thousand years. Recently, miso has attracted much attention from restaurateurs, medical personnel, and dietitians due to its varied tastes, potential health benefits, and nutritional value.

In this hands-on workshop, our educator, Tomie Sasaki-Hesselink of Japanese Creative Solutions will share her recipe and instructions to make miso.

What We Will Learn In This Workshop:

- About Miso: culinary history, ingredients, health benefits, different types of miso

- We’ll taste different types of miso.

- Everyone will make miso and store in a jar (*you will take your miso home to finish the 10-15 month fermentation process).

- About the fermentation process, plus ‘what to do’ after ripening (about 10-12 months)..

- And we will end the workshop with a light & delicious miso lunch!

About Your Educator:

Tomie Sasaki-Hesselink was born and raised in Miyako, Japan, and has since lived in Germany, Portugal, and in the United States. Here in America she became a wife and a Tiger Mom of three children, one girl and twin boys. Through meeting and interacting with many people all over the world, she has become a fermentation seed bed. Over the last ten years in Iowa, she has been experimenting with locally-sourced, non-GMO or organic soybeans to make miso, along with California-raised rice, and real sea salt. She ferments using traditional practices, without any chemical acceleration – using all real ingredients, real flavor, and real deliciousness.

Date: Saturday, November 2nd, 2019

Time: 10:00am – 1:00pm

Cost: $50.00 per person (includes course fee, materials fee, applicable taxes)

Age Requirement: 18+ years of age

Special Notes:

Please bring a glass, wide mouth 1 quart jar for making your miso. Please make sure it’s a wide mouth jar and your hand can fit inside it. 

Tomie has a fantastic follow-up workshop in the works! She would love to welcome back those who have taken this workshop (or anyone else who is interested!) to learn, in-depth, traditional recipes to make with the miso we created in this workshop. It will be held January 25th, 2020.

Please register by October 24th, 2019. If the class minimum is not met, a refund may be issued in lieu of this class offering. You will be alerted shortly after the registration deadline if a refund is being issued.

Cancelations occurring after October 24th, 2019 will be subject to forfeiture of registration costs. You are always welcome to send someone in your place if you are unable to attend.

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Copyright 2019.  All rights reserved.