What is Meatso?

Most people are familiar with miso, a tasty umami-packed paste made from soybeans (or other legumes). Meatso is a similar product, but made from animal products like meat or organs. If this sounds strange, consider that historically, miso hasn't always been tasty bean paste. It's just been tasty PROTEIN paste. With this in mind, your world can open to the wonders of meatso, which might actually be the thirftiest, most nutrition packed, most flavorful meat product you've never heard of. Until now. 

Course curriculum

    1. A message from your instructor

      FREE PREVIEW

    1. What is Koji

    2. How to Make Miso

    3. How to Make Meatso

    4. Community Learning Space

About this course

  • $50.00
  • 5 lessons
  • 1.5 hours of video content

You May Also Like:

  • koji rice
  • chicken liver meatso- after aging
  • chicken liver meatso- before aging

You Will Learn

  • How to grow koji: the mold that makes miso possible

  • How to make miso that you're familiar with, like bean miso

  • How to change the miso recipe to create a different flavor or outcome

  • How to make a miso with different proteins: like peanuts!

  • How to apply your knowledge of the miso making process to make meatso, using chicken livers

Instructor(s)

Instructor Bio:

Hi! I'm Meredith. I've been working in food and farming for over 20 years, working to de-fragment and co-recreate the food system. When I started fermenting, it brought everything that I love and believe about working with plants, animals and the soil full circle to working with food in the kitchen. My favorite thing about fermentation is that it allows anyone anywhere in the world to harness the patterns of nature that drive life, giving people a super accessible window into the elemental vitality of the earth that both inspires us to live consciously and to hope for the future. I love teaching about fermentation because I get to carry that message, and empower people to take back their food and their health. My specialty is fermented meat products, but I also enjoy making veggie ferments, miso, and non-alcoholic fermented beverages. I'd say my biggest fermentation fail was the time I tried to ferment an entire sheep's stomach. Actually, the jury is still out on that one. I think it is still in my cellar somewhere... Anyway, I can't wait to share fermentation projects with you, and learn from you in turn! You can reach me at [email protected]

Meredith Leigh

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