Making your own miso at home is extra healthy and so delish you may never go back to the store-bought version again!

Yumi’s DIY Miso Workshop:

• Cooking & processing whole soybeans
• Using freshly made rice koji
• Storing in 500ml mason jar for home fermentation
• Snacking on some yummy miso treats created by chef Yumi
• Plus green tea and spring hanami sweets

*Sustainable Feast is a food and cooking club dedicated to gut health through live fermentation and healthy eating.

photos courtesy of Yumi Sakamoto

Cook’s Bio:

Instructor Yumi Sakamoto, founder/director of Sustainable Feast, is a Registered Holistic Nutritionist, RHN; certified koji maker/advisor; certified plant-based professional chef; macrobiotic life adviser; and certified raw food chef.

Yumi graduated from the Canadian School of Natural Nutrition and has been offering healthy gut cooking workshops both in-person and online since 2015. Her unique classes are based on traditional fermentation methods from around the world. Combining her food expertise and educational background, her recent activities mainly focus on educating local Japanese people about traditional Japanese fermented foods to pass on to the next generation.

NOTE: April 26th class is in English! (While most of Yumi’s classes are in Japanese, English language instruction also available upon request.)

FOR PROGRAM INFO PLEASE CONTACT MICHAEL THE CO-ORDINATOR:

torabc@gmail.com