Dive into the robust world of miso, one of Japan's culinary treasures, in this miso-making class and tasting in a long-established sushi restaurant right at the heart of Kyoto.

A staple in Japanese cuisine, miso infuses depth and umami into a variety of dishes. From using it as a glaze or marinade for eggplant or salmon to making salad dressings, stir-fry sauces, and even ramen broth, this rich paste adds a creamy mouthfeel and a unique, rich flavor.

This workshop provides a unique insider look into the origins, fermentation process, and the different types of miso, including a tasting of different types so you can understand how each can enhance different dishes and discover your favorite.

Your host, Akane, has dedicated her career to the art of fermented foods, including miso, vinegar, and soy sauce. Having completed several cultural exchange programs, including several months spent in Boston, USA, Akane combines traditional Japanese techniques with a global perspective. Her love for local cuisine and extensive food knowledge make her the perfect guide to show you the fascinating world of miso-making in this workshop at a beloved local sushi restaurant in Kyoto.

Under Akane's guidance, you'll create your own small batch of miso to take home and mature. You'll learn how to incorporate miso into your daily cooking, so you can experiment by replacing salt or other condiments, adding a savory depth and a rich umami flavor to your favorite dishes.

Whether you're a seasoned cook or a curious beginner, add a new dimension to your culinary skills and take home a delicious batch of miso to use anytime.