From ramen broths and udon noodle dishes to marinades and, of course, soup, miso (a fermented paste made of soybeans, rice, and koji mold) invigorates several Japanese dishes with a creamy mouthfeel and savory umami. While miso can be found in most supermarkets in Japan, making it by hand is a great way to learn about Japanese food culture and taste its authentic flavors — apart from being easy and fun!

Kaori, your host, will welcome you into her kitchen in Hiyoshi for this hands-on miso workshop. She will give you an overview of the miso-making process, health benefits, and historical significance of this ingredient, which has been used in Japan for over 1,000 years. You’ll taste several types of miso with different ingredients and fermentation methods and make your own by mixing mashed soybeans, malt, and salt, and molding them into a soft, light-colored paste.

The rich and salty aroma of miso is sure to open up your appetite, so you'll enjoy lunch complete with miso soup, a rice ball, and a marinated side dish showcasing the many uses of miso in Japanese cuisine. Enjoy your meal with Kaori, your multicultural instructor who enjoys sharing Japanese culture and traditions through food experiences.

As a souvenir, you can take home up to 1 kg of the miso paste you prepared. Let it ferment over 3 or 4 months in a dark, cool place so the paste turns darker and the flavors sink in. You will also be making miso balls (known as “miso dama” in Japanese), by mixing miso with other ingredients into a ball and decorating it with toppings. Once ready to eat, you can place a ball in a bowl and add hot water to enjoy a steamy miso soup anytime, a great reminder of your miso-making adventure.