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Farm to Jar: Japanese Pickle Making

January 23 @ 6:00 PM - 9:00 PM

| $50.00
Skippa restaurant and Wheelbarrow Farm will be hosting a special evening where you will learn how to make your own miso, as well as a variety of Japanese pickling techniques. Wheelbarrow Farm will be bringing in vegetables direct from the farm and you’ll learn how to preserve them in traditional methods such as koji and miso fermentation. Japanese miso making expert Shiori-San, will share her knowledge of this umami-rich food. You will learn how to make your own miso paste and the many ways to use it in your own kitchen. Participants can enjoy sampling many items as we go through the workshop, along with some light beverages. Chef Ian Robinson from Skippa and Shiori-San will demonstrate: -Miso making -Making simple miso soup with Skippa house miso -Methods for using shio koji -Transforming vegetables into ‘pickles’ with miso, shio koji and more! At the end of the evening you will leave with a handout of detailed recipes as well as some miso to take home. __ The workshop will be held at Skippa restaurant, one of Toronto’s best Japanese restaurants, with a very limited number of seats available. Tony Neale, Farm Manager from Wheelbarrow Farm will be on hand at the workshop if you’d like to learn more about their sustainable farming methods, electric tractor and solar powered farm.

Venue

Skippa
379 Harbord Street Toronto, Ontario Canada

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