Step into the world of Japanese fermentation and learn why miso has been central to health and cuisine for centuries.

In this hands-on class, your host will introduce koji, the key ingredient in miso, soy sauce, and sake, while you enjoy a calming tea tasting. The air is filled with the earthy aroma of soybeans and the gentle sweetness of koji as you learn about miso’s history, regional varieties, and health benefits.

You will start by tasting three regional miso soups, each with a unique color and depth of flavor, as you learn more of Japan’s culinary diversity. Then, guided by careful instructions, you roll up your sleeves to make your own miso. Your host will teach you the precise techniques, ensuring you will succeed even as a beginner, and the texture of the freshly pressed miso is satisfyingly dense and fragrant.

The class ends with a light amazake yogurt dessert, naturally sweet and tangy, letting you taste the gentle flavors of fermentation you just explored.

You’ll take home about 500 grams of miso to ferment at home for six months, along with clear notes and tips to continue your fermentation journey.

Miso making is a lifelong skill! This is more than a cooking class; it is a deep dive into Japanese culture, flavor, and tradition.

Please note that this class is available until May. The next sessions will resume in the middle of September. If you will be in Tokyo between mid Sep and May, don’t miss your chance to join!