Miso is a Japanese fermented paste made up of koji, slat, and protein (usually soybeans). This workshop guides participants through the history, tradition, and steps of making miso at home, as well as the unique alterations that can be made to make other similar amino pastes. Ingredient and equipment needs are minimal, and participants will be given an ingredient list at least one week before the workshop.

Refunds will be issued up to 48 hours before the class.

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.

Instructor: Trevor Ring

Trevor is the founder of Community Cultures, a business that aims to bring people together and teach them the vital role that microbes play in our lives. He has been teaching fermentation workshops for over six years, has worked for numerous other fermentation businesses, and operated a Fermentation CSA in Massachusetts from 2014-2015. For over two years he worked at South River Miso Company, where he learned about the traditional Japanese techniques of growing koji and making miso. Trevor holds an M.A. in Food Studies and M.B.A. from Chatham University. He is also a recurring instructor at Phipps Conservatory.