Homemade Miso Workshop

 

Workshops

 
    In this digital-tech world, fermentation is like magic. Why do mashed grapes become alcoholic? Why does salted cabbage become sour? How come they don't go off? And how did people find out about this and even start eating fermented food? You could go deeper and deeper into the world of fermentation; that's when you start discovering this magic. Some get into it faster and some go slower, but I'm sure that we can all be a part of this magic.

    So, here I would like to introduce Miso to you. It is a Japanese salted bean paste which becomes sweeter, tastier and more nutritious as it ferments. Miso has a lot of ancient wisdom which originates in China and has not revealed everything to science yet. However, it has been part of Japanese life for more than 1300 years.
 
    It might sound a bit overwhelming, but the funny thing is you can make Miso at your home quite easily. What you need to do is preparing the environment to ferment soybeans in. Then the magic will start. If you want to know how then please join my class. I will guide you through the magical moment of fermentation! 
 
Travelling Fermenter:   Akane Terajima
 

The flow of the workshop

1. Introductions

    Tell us what brought you to the workshop!

 

2.Information about Miso

    What exactly is Miso? How have the Japanese adopted Miso to their diet? Here's a brief introduction to Miso.

 

3. Preparing Miso fermentation.

   You mash and mix all the ingredients by yourself and find out what you need to do after you get home.  

   *Miso takes 3-12 months to ferment after preparation.

 

4. Get a Miso handbook with recipes and find out about the follow-up service.
    Yes, it will take a while to ferment, but the handbook will guide you whenever you forget what to do and the follow-up service will support you whenever you are worried.

 

(The Whole workshop will take 3-3.5 hours.)

  

 

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