You may know of MISO since it can be said to be one of the most well-known Japanese condiments, but did you know they can be homemade very easily?? You can make MISO by simply mixing mashed soybeans, malt, and salt and letting it ferment. You will be surprised by how much it changes its taste while it ferments and ages!
This will be a class focusing on the introduction to MISO (it’s history, sampling different types of MISO, how to consume other than MISO soups etc), hands-on MISO making, MISO ball making (quick MISO soup ball) accompanied with MISO soup and rice ball lunch.
You will be bringing home about 700 to 800g of MISO-to-be which you are to store it in a dark cool space, let it ferment and you will get your very own homemade MISO after about 3 to 4 months. (no hassle! Just let the tiny micro-organisms do their job!)
Once you learn to make this basic MISO, you can always explore by making them with other beans ie chickpeas, black beans, lentils, or any other beans.
So let’s get started!!
CLICK HERE FOR LESSON DETAILS AND RESERVATION!
<DATES>: Refer to the reservation page
<TIME>: 10 am to 1 pm ish
<PLACE>: Hiyoshi, Yokohama (details will be given by email after reservation)
<FEE>: ￥8,000 (tax included)/ on-site payment
<MAX # of PERSONS>: 5 psns
<THINGS to BRING>: Hand towel/ Apron
<FEE INCLUDES>: Ingredients/ Recipe book/ About 700 to 800g of MISO-to-be!/ MISO ball (refer to below)/ ONIGIRI (rice ball) and homemade MISO soup lunch/ MISO sampling etc
+Introduction & Explanation of MISO (*various sampling of MISO and MISO related food)
+Hands-on MISO making
+MISO ball making (refer below to see what a MISO ball is)
+ONIGIRI (rice ball), Japanese pickles, and MISO soup lunch served
+Clean up & Review
While we wait for the soybeans to cook, you will each make a MISO ball for you to bring home.
MISO ball= quick MISO soup ball. All have to do is place it in a bowl, pour hot water and your MISO soup is ready!
Once you learn to make this basic MISO, you can always explore by making them with other beans ie chickpeas, black beans, lentil or any other beans!
Thanks so much Kaori for teaching us how to make miso. It was a great experience and I’ll keep making your recipe forever! Our miso is fermenting right now but I’m looking forward to try many other recipes with the miso in few months!
Thank you so much for joining Tatiana! Had a great time too, I only wished I had a little more time cuz I had so much more to share and do! Hopefully next time 🙂
Look forward to seeing you again and keep me posted on how your Senorita Miso ferments!!