The Power of Miso

May 8, 2012
past event image
Lecture past event

Miso, Japan’s fermented food, is similar to cheese, wine or yogurt in that it is used to enhance many diverse dishes. There are light, white, red and dark kinds of miso, each with significant variation in taste and smell. The greatness of fermented products, whether in Western or Eastern cooking, is their adaptability. Spread, sprinkled, boiled or baked with any type of food, whether fish, meat or vegetables, miso brings flavor to another level. Jennifer Stack, a Registered Dietitian and Assistant Professor, Culinary Institute of America and chef Seamus Mullen from Tertulia Restaurant speak about the power of miso.

There will also be a live demonstration of innovative usage of miso.

Followed by a tasting reception.

This program is postponed for a later date TBD.

This program is sponsored by Marukome USA.
  • Tuesday, May 8, 2012
  • 6:30 pm