Perfect for those hot summer nights. Miso, made from fermented soybeans, is an essential ancient ingredient in Japanese cooking. Miso is also savory, high in protein and flavor. Learn about the differences in color, flavor and cost of miso while creating miso soups, dressings, sauces and entrees. There is no registration at Uwajimaya.
Chefs reserve the right to change menu offering based on product availability.
Your reservation is transferable. If the class is full, we will place you on a waiting list. NuCulinary 6523 California Ave. Instructors Naomi Kakiuchi, RD, CD is President of NuCulinary. She is a registered dietitian with 20 years of experience in practicing cuisine and its interface with health.