You may know of MISO since it can be said to be one of the most well-known Japanese fermented seasonings, but did you know they can be homemade very easily??
You can make MISO by simply mixing mashed soybeans, malted rice, and salt and letting it ferment. You will be surprised by how much it changes its taste while it ferments and ages! Once you learn to make this basic MISO, you can always explore by making them with other beans like chickpeas, black beans, lentils, or any other beans.
Whether you have a store-bought tub sitting in your shelf that is intimidating you, or you want to start your own fermentation journey from scratch—this class is for you. Let’s get started and let the tiny microorganisms 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, lentil or any other beans!
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!
- DATES: Refer to booking below
- TIME: 10:00 am – 2:00 pm
- FEE: ¥10,000 (Tax included)
- LOCATION: Wa + Sabi Home Studio (Hiyoshi, Yokohama / exact address shared upon reservation)
- INCLUDES: All ingredients / Full recipe book / About 800g to 1 kg of MISO-to-be / MISO ball (refer to above) / various MISO sampling / A delicious and healthy lunch featuring ONIGIRI (rice ball), homemade MISO soup, and MISO-related side dishes / and all the fun time!
- Max Participants: 4 people
- LEVEL: Beginner Friendly (Taught in English)
Introduction to MISO:
Learn about its history, nutritional values, and health benefits. We will explore the classification of MISO and sample different types to understand their unique profiles.
Hands-On Miso Making:
Experience the satisfying process of mashing beans and mixing your own fermentation base. You’ll prepare your own batch to take home and watch it transform over the coming months.
MISO Ball Making:
Craft your own “MISO balls” (refer to above) —the perfect quick, healthy, and portable version of MISO soup for your busy days.
Creative Ways to Enjoy MISO:
Explore how to use MISO beyond just soup! Learn to create delicious marinades, dips, and dressings that will make MISO a staple in your everyday cooking.
A Full MISO Lunch:
We wrap up with a special lunch featuring ONIGIRI (rice balls), fresh MISO soup, and MISO-marinated side dishes. It’s a perfect showcase of how to bring these fermented flavors to your table.
✿ 800g to 1 kg of MISO-to-be: Your handmade batch to store in a dark, cool space. After 34 to 6 months of natural fermentation, you’ll have your very own homemade MISO!
✿ 1 MISO ball: where you can get creative
✿ A full-color recipe book: With step-by-step instructions, fermentation tips, and creative ideas for your kitchen.
✿ A full belly and a heart full of inspiration: Along with your handmade MISO ball and a happy smile from the delicious lunch.
✿ Community Access: An invitation to our private Facebook group where you can connect with other participants, ask questions, and share the progress of your fermenting MISO!O!
By the end of this lesson, you’ll not only have a deeper appreciation for the art of Japanese fermentation but also a toolkit of exciting new techniques to elevate your everyday cooking. Whether you’re patient enough to wait for your classic batch or ready to experiment with bold new bean varieties, you’ll leave fully equipped to keep this healthy tradition alive in your own kitchen.
Spaces are limited, so book now and come discover what you’ve been missing—I can’t wait to guide you on this delicious journey into the world of MISO!
❀ BOOKING & PAYMENT ❀
If you do not see a date that fits you, or if wish to request a private class, book from below:
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Kaori is a lovely person and a fantastic teacher, deeply knowledgeable about Japanese cooking and culture. I attended her miso-making class and was so impressed by everything we learned. She was incredibly generous with sharing her knowledge and made the experience very hands-on, allowing us to get stuck in and make the miso ourselves – which is a very fun and therapeutic activity! While we focused on miso, I also picked up so many helpful tips and tricks for cooking Japanese food in general. I highly recommend taking one of Kaori’s classes – you won’t be disappointed!
Thank you so much for joining us Erinn! It was such a pleasure to share some fun moments with you.
Hope to see you in future classes as well!
I took the Miso-making class with Kaori san and here is why it was the best decision! After her class, I went home with fresh new knowledge about the topic, a pack of homemade miso and a full belly with her wonderful cooking. It was a relaxing and enjoyable time with her at her beautiful kitchen. I highly recommend her class if you’re into Japanese cooking & tradition. Thank you Kaori san!
Thank you so much for coming Alex and am so glad you enjoyed the class! Hope you come back for my other classes but on the meantime, hope you can start enjoying your own miso soon!
Had the best few hours taking the miso lesson with Kaori! Not only did we learn how to make miso and got a bunch to take home – but the insight into the so many facets of Japanese culture was also a highlight for me! Kaori’s lessons will teach you so much.. highly recommend! Can’t wait to take more lessons in the future.
thank you so much for coming Kayla! So happy I was able to share some of our culture with you! Yes! look forward to seeing you soon again!
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!!