Miso is the gift that keeps on giving, with flavors that evolve and deepen as time passes. While you’ll have to wait between 6 months up to 1 year before getting to try the miso you make during this Miso Making Class, the instructor also provides a miso tasting experience. Try it for yourself and you’ll see that the flavors are worth the wait!
The cooking instructor is well-versed in fermentation techniques and has expert know-how about the process of naturally fermenting miso and koji. She also takes measures to ensure sterilization. These are techniques that you can use no matter what kind of fermented food you’re making, from kimchi to sauerkraut to sourdough. You can learn skills that will apply to all kinds of fermentation projects during this Miso Making Class.
There are many different types of miso and you’ll get to try several during the miso tasting portion of the class. The type you will learn how to make is called “kome miso,” a sweet style of miso made from koji rice and boiled or steamed soybeans. Then, you’ll make some delicious Japanese onigiri (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 the Miso Making Class with Miso Tasting is only offered from November to March, as the cooler temperatures offer optimum conditions for the initial stages of fermentation. Homemade miso takes about 6 months to 1 year to ferment.
One water bottle
Borrow an apron and cooking tools
All ingredients are provided
Recipes to take home
Meeting Point and Meeting Time
The meeting location is at Chitose Funabashi Station (Odakyu Line). The host will meet you by the red postal box outside of the ticket gate and will walk you to the cooking class location (an 8-minute walk from the station).
The cooking instructor has a 12-year-old chihuahua named Colin to welcome you! He will stay in another room during the cooking class, but he is very friendly and sweet.