On the surface the soybean is quite simple – just a little bean like any other, right? But dive a bit deeper and you’ll find a nutrient packed, immensely versatile food loved all across the world. Beyond edamame and firm tofu, however, so many of the countless forms of soy appreciated around the world haven’t made it to U.S. kitchens.
In this class we’ll explore some of those lesser known forms of soybean to us but loved internationally, learning some new techniques and recipes along the way we can take home and deepen our appreciation of many uses of soybeans.
Wed, Apr 22 • 6:00 pm - 8:00 pm
Pizza
Vegan
Chinese
Korean
Cafe-Coffee
New American
Mexican