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.

• Private sessions available from ¥27,000.