July 19, JASO NEXT: The Art of Making Miso

by Alyssa Derania on June 26, 2024



Let’s make miso!

Learn how to make handcrafted chickpea miso using traditional Japanese fermentation techniques from the owners of Jorinji Miso, Earnest and Yuri. After, we will make a chilled noodle sauce with some of our own miso to taste.

Once the hands-on portion of the workshop is completed, there will be time for a Question-and-Answer session with Earnest and Yuri about the Jorinji Miso journey, from a small business in Portland in the 90s to providing wholesale products to major retailers in Oregon and Washington today.

There are only 20 seats available for JASO NEXT members only, so register quickly!

Jorinji Miso has been making naturally fermented miso for stores and restaurants for nearly 30 years, and can be found in major retailers like Uwajimaya and New Seasons Markets. They believe eating real and natural products is key to making people healthy and happy.

JASO NEXT is a diverse group of young professionals aged 21-35, committed to leading our community into the future of the US-Japan relationship. Learn more about NEXT here.

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