Miso paste is a fermented condiment that has been produced and consumed in Japan for over 1000 years. Not until long ago it was considered as a versatile condiment, but thanks to chefs around the world who experimented using miso into their cuisine, now we see miso in many recipes. In this cooking class, Yimiko Schaerer will introduce to you how to use Japanese miso paste (locally producded in Switzerland) in everyday dishes.

The Menu:

- Miso dip with raw vegetables
- Miso salad sauce
- Miso creamy soup
- Hamburger steak with miso/tomato sauce
Mochi with sweet miso sauce

| A welcome drink will be offered to you by Grillette, Domain de Cressier |


 14 participants 

 All levels

 10.30 am - 2 pm

 149 chf | Meal, ingredients, recipe cards, apron for the class, paired wine with the dishes & coffee included |




Important informations :

All subscriptions are final.

If you are not able to attend the cooking class for which you have registered, you can send your registration to a third party, under the condition of notifying us in writing | | no later than 6 hours before the class begins.

Please notify us of any severe food allergies by indicating it during check-out or by writing to us | no later than 10 working days before the date of the chosen class.