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 soy beans, malt and salt and let it ferment and you will be surprised by how much it changes its taste depending on the difference in the amount of ingredients used as well as climatic conditions, and even during its fermentation/aging!
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