Tasting Menu is a new series that considers connections between Bay Area “foodie” culture and objects in the museum’s collection. Join us as Mariko Grady, founder and entrepreneur of Aedan SF, discusses fermentation processes, particularly for koji, live-cultured food that is the heart of her traditional Japanese products. Grady will speak about the close connection to nature that is so important in Japanese culture. Learn about the health benefits of koji and miso, then try your hand at making your own batch of miso to take home. Participants will also be invited to sample Grady’s
miso atop a mini rice ball.
show less
miso atop a mini rice ball.
Tasting Menu is a new series that considers connections between Bay Area “foodie” culture and objects in the museum’s collection. Join us as Mariko Grady, founder and entrepreneur of Aedan SF, discusses fermentation processes, particularly for koji, live-cultured food that is the heart of her traditional Japanese products. Grady will speak about the close connection to nature that is so important in Japanese culture. Learn about the health benefits of koji and miso, then try your hand at making your own batch of miso to take home. Participants will also be invited to sample Grady’s
miso atop a mini rice ball.
read more
miso atop a mini rice ball.
show less
Date/Times:
Asian Art Museum
405 Upcoming Events
200 Larkin Street, San Francisco, CA 94102
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