Learn the art of miso with Miku and Sachiyo

In this Japanese cooking workshop, you will learn how to make miso, an essential ingredient in Japanese cuisine. Miku and Sachiyo, who are Japanese, will guide you through the process of making your own miso paste step by step.

The workshop begins with an introduction to the history of miso, how it is used in cooking, and the different varieties that exist. You will then learn about the three main ingredients: soybeans, koji and salt. Miku and Sachiyo will explain their role in fermentation and the importance of selecting the correct ingredients.

Next, you will move on to preparing the paste by cooking or crushing the soybeans (depending on the organisation), mixing them with the koji and salt, and then kneading the mixture by hand. Finally, you will form balls and fill your pot, completing the steps necessary for proper fermentation.

After a break, during which you can sample various types of miso used in broths or spreads and compare the flavours, you will learn how to store your miso and when it is ready to eat.

The workshop will conclude with practical advice on fermentation, storage, and when to start eating your miso.

You will leave with your own pot of miso ready to ferment and with all the information you need to get started at home!