For February, we’re co-hosting a special class highlighting the sweet side of miso. One week before Valentine’s Day, we’ll be sweet-talking umami.

In this two-hour, hands-on workshop, we’ll use Shared Cultures ferments to create desserts that taste luxe—not cloying—by leaning on miso, shio koji, and shoyu to deepen flavor and sharpen sweetness. You’ll explore how a glug of shoyu or a spoonful of miso transforms chocolate’s bitterness, why shio koji makes fruit pop, and how to balance “salty-sweet” the way chefs do.

Come solo, bring a date, or recruit a friend who claims they “don’t like dessert”—we’ll fix that.

What you’ll make and taste:

• Truffles, two ways: side-by-side ganache with shoyu vs miso, then rolled in cocoa, crushed nuts, and more.

• Miso Chocolate Bark: choose your miso; build texture with nuts, nibs, and more.

• Shio Koji Berry Compote: served with either cake or icecream!

This is a hands-on, two-hour workshop.