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, malt, and salt and letting it ferment. You will be surprised by how much it changes its taste while it ferments and ages!
The details of the lesson are as follows:
+introduction of MISO (it’s history, its nutritional values and health benefits, sampling different types of MISO, classification etc)
+how to consume other than MISO soups, ie marinade, dips etc
(don’t let that MISO sitting in your shelf intimidate you!)
+hands-on MISO making
+MISO ball making (quick MISO soup ball)
+accompanied with MISO soup, rice ball and MISO-marinated side dish lunch
You will be bringing home about 1 kg 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!
LESSON DETAILS
<DATES>: Refer to the reservation page
<TIME>: 10 am to 1 or 2 pm ish
<PLACE>: Hiyoshi, Yokohama (details will be given by email after reservation)
<FEE>: ￥10,000 (tax included)/ on-site payment
<MAX # of PERSONS>: 4 psns
<THINGS to BRING>: Hand towel/ Apron (a MUST! because you can get pretty messy!)
<FEE INCLUDES>: Ingredients/ Recipe book/ About 1 kg of MISO-to-be!/ MISO ball (refer to below)/ ONIGIRI (rice ball), homemade MISO soup, MISO related side dish lunch/ MISO sampling/ and all the fun time!
<LESSON FLOW>
+Introduction & Explanation of MISO (*various sampling of MISO and MISO related food)
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+Hands-on MISO making
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+MISO ball making (refer below to see what a MISO ball is)
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+ONIGIRI (rice ball), MISO marinated side dish, and MISO soup lunch served
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+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!
CLICK HERE FOR DETAILS AND RESERVATION!
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!
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!!