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Autumn and Winter Cleansing. Miso Making Workshop and Macrobiotic Cooking Class

Autumn and Winter Cleansing. Miso Making Workshop and Macrobiotic Cooking Class

by Hiromi | Aug 1, 2017 | COMMUNITY, COOKING CLASS, FOOD, HIROMIX KITCHEN, RECIPE

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or fish and...

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