2110 In-person miso making workshop with glimpse of koji making
We are excited to announce the first in-person organic miso-making workshop (English) since the COVID-19 outbreak.
My name is Haruko and I am the founder of The Koji Fermenteria. We specialise in koji; growing koji and making various forms of traditional Japanese ferments, such as miso, soy sauce, sake and rice vinegar. We also explore unconventional ways of using koji to uncover delicious and healthy applications yet to be found. While I love everything that involves koji, I find miso to be by far the most versatile ferment which enriches my everyday cooking!
Miso is a unique food ingredient packed with all five tastes; sweet, salty, bitter, sour and umami. It has a long history in Japanese food culture and our ancestors deeply appreciated it as a valuable source of protein (The Japanese only started to eat meat in the last few centuries). It also contributed to add umami and depth of flavour in an otherwise bland and humble diet. In recent years, chefs around the world have started to be leveraging the merits of miso and are now keen to include it in their recipes as a hidden natural flavour enhancer.
In this unique workshop you will learn a wealth of information about miso (basics of miso, its historical and cultural background, miso’s fermentation mechanism and, of course, how to make miso in the most trouble-free way and how to look after it during the fermentation etc). I will be sharing miso-making tips and secret techniques which I have acquired through my years of experience in miso-making.
We will be making approx. 800g of organic rice miso using freshly made koji, which I will prepare especially for this workshop and share its growth cycle with you via Messenger. In this way, your learning starts even before the workshop begins!
You will also have a miso tasting session where you can taste and compare various kinds of miso; as well as miso soup made with dashi prepared following an authentic Japanese method. Miso soup will be accompanied by Japanese tsukemono pickles and onigiri!
24th October (Sun) 11:00am – 1.30pm
Pre-class Messenger communication (I will answer any questions you may have. I will also share my preparation of koji and soybeans in real time)
Step-by-step miso making
Tasting of various types of miso
Light meal including onigiri, miso-soup and Tsukemono pickles
On-going support through a Private Facebook Group throughout the fermentation
A container (Roughly 1.0 L) with wide opening
A potato masher (if you have one)
I look forward to welcoming you at The Koji Fermenteria
Should you need any clarification, please do not hesitate to contact me (firstname.lastname@example.org)