Japanese Fermented Food with Mariko Grady from Aedan SF
Join Mariko Grady, founder and entrepreneur of Aedan Fermented, at SHED to explore traditional Japanese fermentation techniques and make your own miso, shio koji and sagohachi. From her San Francisco kitchen, Japanese-born Mariko makes and sells live-cultured fermented products that are an important part of Japan’s tradition of fermentation foods.
In this workshop, Mariko will speak about the close connection to nature in Japanese culture and how this influenced the development of fermented foods. She will also teach about the health benefits of koji and miso and how to integrate them into delicious recipes. Participants will make their own batch of miso and pickled vegetables to take home and will receive 10% off retail purchases at SHED the day of the event, perfect for stocking up on Japanese cookware and pantry items. The workshop includes a simple Japanese home cooked lunch of miso soup, shio koji chicken and miso rice balls.
Mariko makes Aedan’s small batch fermented products using the knowledge passed down from her grandfather’s miso making business and mother’s home miso recipes in Japan. Using this traditional knowledge, she has adjusted and perfected her recipes to match the unique flora and environment of the Bay Area. The name Aedan ‘叡伝’ comes from two Kanji characters: ‘叡’ meaning “wisdom” and ‘伝’ meaning “hand down from generation to generation.”
Oct 16, 2016
10:00 AM - 12:00 PM
25 North Street, Healdsburg, CA, United States