京都でアップサイクルされた大豆粕を使った味噌作り
• Make Japanese miso with a sustainable twist using upcycled soy pulp (okara), a byproduct of soy milk and tofu, instead of whole soybeans. • Take home 3 PDF recipes: okara miso, traditional miso, and miso made with boiled soybeans. • Take your handmade miso home and ferment it yourself. • Privat
What to Bring
- •Public transportation options are available nearby
Compare Similar Experiences
 京都でアップサイクルされた大豆粕を使った味噌作り (this) |  Kyoto Anime Live Performance |  Kyoto Summer UMAMI Masterclass Dashi and Japanese Food |  Udon Making Class in Kyoto Countryside | |
|---|---|---|---|---|
| Rating | ⭐ 5.0 (1) | — | — | — |
| Duration | — | 1 hour | 1h 15m | 1 hour |
| Group size | — | — | — | — |
| Price (from) | US$64.63 | US$35.53 | US$49.74 | US$46.42 |
| Cancellation | Non-refundable | Non-refundable | Non-refundable | Non-refundable |
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