Enjoy the amazing combination of the most classic Japanese fermented food and drink - Miso and Sake together!!!
While it is rather recent that the fermented foods and drinks have experienced a resurgence in popularity around the world, in Japan, they have always been an essential part of the daily diet throughout its long history.
Miso is produced by fermenting soybeans or other legumes or grains with salt and koji mold. The list of health benefits of miso is extensive - high in protein, rich in vitamins and minerals, as well as antioxidants. Mieko Swartz, a holistic massage therapist and chef of traditional Japanese cuisine, will feature several different kinds of miso made from organic ingredients (*see below for more info about Mieko and her miso). Enjoy many different flavors of miso with organic vegetables.
Sake is produced through parallel fermentation by koji mold and yeast, which convert rice and water into great tasting beverage that is full of nutrition. Sequoia Sake has specialized in providing the freshest unpasteurized (draft) sake, which contains plenty of lively probiotics, unlike commonly available heat-pasteurized sake. Enjoy our signature unpasteurized sakes as well as other new and unique products.
For those who wish to learn more about the mechanism of fermentation, Olivia Myrick, who had two-year training at award-winning sake breweries in Japan and currently studying chemistry at SF City College, will give a presentation on the Japanese traditional fermentation methods, its science, and health benefits. Learn the amazing power of microbes in fermentation.
*Must be 21 years of age or older.
More about Mieko and her Miso:
Mieko grew up in Japan, and has been cooking since age 5. Fermentation using koji and miso is her current passion in the kitchen. She started miso making as a way to water her food roots, and for good health. She loves her miso so much she doesn’t think she will ever be able to stop.
Read more about Mieko and her story with miso at Mieko's Miracle Miso.
At this event, she will be featuring five different types of miso - White Miso (Shiro Miso), Yellow Miso (Shinshu Miso), Baja Berkeley Apple Miso, Jalapeno and Meyer Lemon Miso, and Miso-mayo.
show less
While it is rather recent that the fermented foods and drinks have experienced a resurgence in popularity around the world, in Japan, they have always been an essential part of the daily diet throughout its long history.
Miso is produced by fermenting soybeans or other legumes or grains with salt and koji mold. The list of health benefits of miso is extensive - high in protein, rich in vitamins and minerals, as well as antioxidants. Mieko Swartz, a holistic massage therapist and chef of traditional Japanese cuisine, will feature several different kinds of miso made from organic ingredients (*see below for more info about Mieko and her miso). Enjoy many different flavors of miso with organic vegetables.
Sake is produced through parallel fermentation by koji mold and yeast, which convert rice and water into great tasting beverage that is full of nutrition. Sequoia Sake has specialized in providing the freshest unpasteurized (draft) sake, which contains plenty of lively probiotics, unlike commonly available heat-pasteurized sake. Enjoy our signature unpasteurized sakes as well as other new and unique products.
For those who wish to learn more about the mechanism of fermentation, Olivia Myrick, who had two-year training at award-winning sake breweries in Japan and currently studying chemistry at SF City College, will give a presentation on the Japanese traditional fermentation methods, its science, and health benefits. Learn the amazing power of microbes in fermentation.
*Must be 21 years of age or older.
More about Mieko and her Miso:
Mieko grew up in Japan, and has been cooking since age 5. Fermentation using koji and miso is her current passion in the kitchen. She started miso making as a way to water her food roots, and for good health. She loves her miso so much she doesn’t think she will ever be able to stop.
Read more about Mieko and her story with miso at Mieko's Miracle Miso.
At this event, she will be featuring five different types of miso - White Miso (Shiro Miso), Yellow Miso (Shinshu Miso), Baja Berkeley Apple Miso, Jalapeno and Meyer Lemon Miso, and Miso-mayo.
Enjoy the amazing combination of the most classic Japanese fermented food and drink - Miso and Sake together!!!
While it is rather recent that the fermented foods and drinks have experienced a resurgence in popularity around the world, in Japan, they have always been an essential part of the daily diet throughout its long history.
Miso is produced by fermenting soybeans or other legumes or grains with salt and koji mold. The list of health benefits of miso is extensive - high in protein, rich in vitamins and minerals, as well as antioxidants. Mieko Swartz, a holistic massage therapist and chef of traditional Japanese cuisine, will feature several different kinds of miso made from organic ingredients (*see below for more info about Mieko and her miso). Enjoy many different flavors of miso with organic vegetables.
Sake is produced through parallel fermentation by koji mold and yeast, which convert rice and water into great tasting beverage that is full of nutrition. Sequoia Sake has specialized in providing the freshest unpasteurized (draft) sake, which contains plenty of lively probiotics, unlike commonly available heat-pasteurized sake. Enjoy our signature unpasteurized sakes as well as other new and unique products.
For those who wish to learn more about the mechanism of fermentation, Olivia Myrick, who had two-year training at award-winning sake breweries in Japan and currently studying chemistry at SF City College, will give a presentation on the Japanese traditional fermentation methods, its science, and health benefits. Learn the amazing power of microbes in fermentation.
*Must be 21 years of age or older.
More about Mieko and her Miso:
Mieko grew up in Japan, and has been cooking since age 5. Fermentation using koji and miso is her current passion in the kitchen. She started miso making as a way to water her food roots, and for good health. She loves her miso so much she doesn’t think she will ever be able to stop.
Read more about Mieko and her story with miso at Mieko's Miracle Miso.
At this event, she will be featuring five different types of miso - White Miso (Shiro Miso), Yellow Miso (Shinshu Miso), Baja Berkeley Apple Miso, Jalapeno and Meyer Lemon Miso, and Miso-mayo.
read more
While it is rather recent that the fermented foods and drinks have experienced a resurgence in popularity around the world, in Japan, they have always been an essential part of the daily diet throughout its long history.
Miso is produced by fermenting soybeans or other legumes or grains with salt and koji mold. The list of health benefits of miso is extensive - high in protein, rich in vitamins and minerals, as well as antioxidants. Mieko Swartz, a holistic massage therapist and chef of traditional Japanese cuisine, will feature several different kinds of miso made from organic ingredients (*see below for more info about Mieko and her miso). Enjoy many different flavors of miso with organic vegetables.
Sake is produced through parallel fermentation by koji mold and yeast, which convert rice and water into great tasting beverage that is full of nutrition. Sequoia Sake has specialized in providing the freshest unpasteurized (draft) sake, which contains plenty of lively probiotics, unlike commonly available heat-pasteurized sake. Enjoy our signature unpasteurized sakes as well as other new and unique products.
For those who wish to learn more about the mechanism of fermentation, Olivia Myrick, who had two-year training at award-winning sake breweries in Japan and currently studying chemistry at SF City College, will give a presentation on the Japanese traditional fermentation methods, its science, and health benefits. Learn the amazing power of microbes in fermentation.
*Must be 21 years of age or older.
More about Mieko and her Miso:
Mieko grew up in Japan, and has been cooking since age 5. Fermentation using koji and miso is her current passion in the kitchen. She started miso making as a way to water her food roots, and for good health. She loves her miso so much she doesn’t think she will ever be able to stop.
Read more about Mieko and her story with miso at Mieko's Miracle Miso.
At this event, she will be featuring five different types of miso - White Miso (Shiro Miso), Yellow Miso (Shinshu Miso), Baja Berkeley Apple Miso, Jalapeno and Meyer Lemon Miso, and Miso-mayo.
show less
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50 Apparel Way, San Francisco, CA 94124
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