Join go-en fermented foods for a miso making workshop and discussion about miso and its uses, as well as the history and cultural significance of this traditional fermented food of Japan. Having been produced for more than a millennium, miso utilizes techniques and relationships that have been passed down from generation to generation with little alteration. Learn why that is and get to know the microbial partners within and around us that have agreed to carry on these relationships. This will be a hands-on workshop. The goal is to send participants home with the confidence to tackle miso on their