Learn How To Make Miso & Onigiri in a Cozy Japanese Kitchen

Miso is the gift that keeps on giving, with flavors that evolve and deepen as time passes. Shirley, your cooking instructor, is well-versed in fermentation techniques and has expert know-how about the process of naturally fermenting miso. She also takes measures to ensure sterilisation. These are techniques that you can use no matter what kind of fermented food you’re making. You can learn skills that will apply to all kinds of fermentation projects during this miso-making class! The type you will learn how to make is called “kome miso,” a typical miso made from koji rice and salt and boiled or steamed soybeans. Then, after making the miso, you’ll make some delicious miso soup and onigiri (Japanese rice balls) just like famous onigiri shops make them, with fillings like grilled salmon, simmered kombu, bonito flakes, umeboshi (sour plum), and more! Note that this miso-making class is only offered from November to March, as the cooler temperatures offer optimum conditions for the initial stages of fermentation. So join Shirley in a warm Japanese kitchen for an extra-cozy cooking class! Shirley was born in Los Angeles, California, where she lived until she was 9. She also spent some time in Taiwan and Singapore. It’s in Japan, though, that she went and graduated from culinary school. And her passion for learning and food never died down! In addition to leading cooking classes, Shirley owns and runs and onigiri and bento shop in Kyoto, which is praised for its flavors and freshness.