Date

Mar 16 2022
Expired!

Time

2:00 pm - 5:00 pm

Cost

£60.00

【Miso】Rice miso making workshop

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.

 

You will be making approx. 1kg of organic rice miso using freshly made koji, which I will prepare especially for this workshop. 

 

You will also have a miso tasting session where you can taste and compare various kinds of miso; 

 

Date             

16th March 2022 (Wed)  2.00 – 5.00pm

Venue

            The Koji Fermenteria

Address : 38 Southover, Woodside Park, London N12 7ES

            Contact : 07900 261 482

 

Class includes   

Miso lecture

Step-by-step miso making of Standard rice miso/Kinzanji miso/Bread miso

Tasting of various types of miso

Miso snack

On-going support throughout the fermentation

What you need to bring   

a container (Roughly 1.2-1.5 L) with wide opening

Max capacity

         5 people

 

         

Fee

£60 / £80

I look forward to welcoming you at The Koji Fermenteria

Should you need any clarification, please do not hesitate to contact me (info@thekojifermenteria.com)

The Koji Fermenteria Privacy Policy

This Privacy Policy describes Our policies and procedures on the collection, use and disclosure of Your information when You use the Service and tells You about Your privacy rights and how the law protects You.

We use Your Personal data to provide and improve the Service. By using the Service, You agree to the collection and use of information in accordance with this Privacy Policy.

The Koji Fermenteria Cookie Policy

This Cookies Policy explains what Cookies are and how We use them. You should read this policy so You can understand what type of cookies We use, or the information We collect using Cookies and how that information is used.

Cookies do not typically contain any information that personally identifies a user, but personal information that we store about You may be linked to the information stored in and obtained from Cookies. For further information on how We use, store and keep your personal data secure, see our Privacy Policy.

We do not store sensitive personal information, such as mailing addresses, account passwords, etc. in the Cookies We use.

Get in touch

Want to get in touch? We’d love to hear from you.

Latest News

11 May 2021

Will be back in Stroud Green

We will be back in Stroud Green. Koji natto, Pink shiokoji, Spicy soy dressing, Miso sesame dressing, Wild garlic pesto
11 May 2021

Koji for Life 6 copies remaining

Only 6 copies left in stock. Order now to avoid disappointment
11 May 2021

Koji starters restocked

Premium koji starters from Hishiroku restocked - 40 bags for rice and 20 bags for protein substrates
IMG_9388

Koji Making - Online

The online koji making class takes place over the span of 10 days. The class structure is as follows.

Day 1       Guidance session (Zoom 1 hour):

What is koji?   Koji making overview Tools & equipment required

Day 7-9 Practical (Zoom & Facebook Live):

Day 7  Steam Inoculation Zoom 4 hours) Day 8  Mixing (Facebook Live) Day 9  Drying(Facebook Live)

Day 10     Wrap up (Zoom 1.5 hour)

        Review, Troubleshooting, QA         Koji application

Keep up to date for new dates ?

Stay in touch !

Stay up to date with our latest news and get notified with new event?