From soy sauce to natto, fermented foods are a staple of Japanese cuisine, but few are as beloved as miso. Used in soups, glazes, and dressings, miso is a versatile ingredient that packs a punch of saltiness and umami. And it’s made from just a few simple ingredients: soybeans, salt, and koji.
During this two hour class, join Yoko to make your own miso from scratch. Along with the miso making class, Yoko will introduce the history and regional characteristics of miso, tell you about the appeal and science of koji, and explain miso’s role in Japanese cuisine.
The process of making miso takes about an hour. First the boiled soybeans are mashed and the salt and koji are mixed together. Then it’s packed into a container that’s ready to take home, where it will ferment for the next few months. Each person will make about 500 grams of miso.
Yoko is qualified as a guide interpreter (English EN01140) and level 2 food coordinator. She comes from a peach-farming family, up until her grandfather’s generation, and has worked as a service manager at a Michelin-starred kaiseki restaurant. With such an experienced guide and teacher, you can be sure that you’re in good hands.
Ingredients for miso making
500g of your own miso paste
Handmade baked sweets using miso and sencha or matcha green tea
Transportation to/from the location
Meeting Point and Meeting Time
In front of the supermarket KOHYO
Please let us know in advance if you have any allergy
PLEASE NOTE: Bookings are available for MONDAYS ONLY, with the exception of Sunday, July 17th