It’s that time of the year again! The MISO making time!
MISO is made with soy beans, rice malt and salt, which all can be found throughout the year and so, can be made anytime of the year, but it has been said from long ago that the best time to make MISO was January.
Not only MISO, it is said that the water drawn at this time of the year is most suitable for making other preserves and food ingredients, such as soy sauce, SAKE, MOCHI etc etc. This is because the water at this time of very low temperature and low humidity, contains less germs, and is believed to have the best quality in a year, thus it is said to be best suited for preserve making.
So let’s get started!!
Dates: January 14th (Fri)/ 18th (Tue)/ 20th (Thu)/ 24th (Mon)/ 26th (Wed)/ 31st (Mon), 2022
Time: 10 am to 1 pm
Place: Hiyoshi, Yokohama (details will be given by email after reservation)
Fee: ￥5,000 (tax included)/ on-site payment
Max # of participants: 4 psns
Things to bring: Hand towel/ Apron
Includes: Ingredients/ Recipe book/ MISO/ MISO ball
In this class you will be bringing home about 1kg of miso. You are to bring it home and place it in a dark cool place to let it ferment for about 3 to 4 months.
While we wait for the soy beans to cook, you will each make a MISO DAMA, instant MISO soup ball for you to bring home.
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 below to reserve!
- 4 days before the booked date : full refund
- 3 days prior to the booked date : 50% refund
- 2 days to 1 day before the booked date : no refund
- no show : no refund
- no cancellation fee if you can find someone to take your place
No comments yet.