“My home region in Japan, is well-known for Koshu Miso. Every new year before the Spring, my family prepares this by hand in preparation for the rest of the year.”
There are many benefits of Miso for your health, it is a core ingredient of Japanese cooking and understanding its use will provide a foundation for your cookery skills. Miso brings an Umami flavour to dishes, that give many Japanese recipes their unique flavour.
Learning how to make home-made Miso will allow you to experiment at home with different strengths and varieties, that you can introduce to your cookery. This workshop will teach you which ingredients to use and the basics of the fermentation process.
At the end of the workshop, you will have made approx. 1/2 kg of miso paste that you can take home and store, ready for use in 6 months.
Hoto noodles with Miso soup (a regional classic)
Making Miso from scratch
Using Koji bacteria and the fermentation process
Preparing Hoto Miso soup.
All recipes in this class are vegetarian.
Bookings are closed for this event.