Welcome to our first Cooking Club event of the fall. For the occasion, our hostess Nobuko Crawford will be introducing us to the incredible versatility of miso – a traditional Japanese fermented soybean paste that adds depth and umami richness to a variety of dishes.  From miso soup with pork to miso marinated eggplants, miso marinated salmon, miso cookies and other, the participants will have the opportunity to discover how miso can transform ordinary ingredients into extraordinary dishes.  This will be a blend of demonstrations and hands-on participation, allowing everyone to explore the delightful world of miso through both observation and active cooking.  After the preparation, we will all enjoy together the result of our work.

The event will be held at a member house in W11

The allergens used in the recipes are: fish, sesame seeds and oil, dairy, nuts (walnut), soybean, gluten.