“miso making” kits (Organic)


These are four types of traditional Japanese miso making kits which make 500-900g of organic miso (standard rice miso, Saikyo-sweet rice miso, sweet barley miso and very regional umami-rich red miso)
Instruction included.


Read more£18.00

Out of stock

Read more£18.00

Out of stock

Read more£18.00

Out of stock

Read more£18.00

Out of stock

Additional information

Miso and our miso making kits

Miso is the most essential condiment for Japanese cuisine along with soy sauce and the Japanese have been cherishing it for many hundreds of years. 

Contrary to its complex taste and flavour, making miso is surprisingly easy. As a matter of fact, before mass industrialisation has began, miso has traditionally been made in individual household. The Japanese has given a special name “Temae-miso (手前味噌)” to homemade miso and boasted each other how special and tasty their own miso is.

Our miso making kits enable you and your family to enjoy Temae-miso.

Temae-miso is particularly healthy and tasty as it contains far more live microbes compared to commercially available products and numerous number of these little friends robustly support our immune system and protect us.

Each miso making kit makes approximately 800g of miso (500g for sweet miso)

What is included?

Our organic miso making kits include:

    1. organic raw koji, carefully made by us so that you can enjoy active enzymes to the fullest extent
    2. organic whole soy beans (organic de-skinned soy beans for sweet miso)
    3. organic naturally sun-dried salt (product of Greece)
    4. organic tanemiso
    5. wasabi (anti-mould agent)
    6. a sheet of edible japanese seaweed paper
    7. instruction about how to make miso

How are kit types different?

  • Standard rice miso:Salt content 10%, typical fermentation period 10 months, deep complex aroma, ideal for making miso soup, 80% of miso consumption in Japan is of this type
  • Sweet rice miso (Saikyo miso 西京味噌) : Salt content 5%, typical fermentation period 3-5 months, fresh and light, ideal for dipping sauce, dressing, marinating base etc.
  • Barley miso:Salt content 6%, typical fermentation period 6 months fermentation. Barley miso has distinctive sweetness and deep umami
  • Red bean miso:Salt content 10%, typical fermentation period 10-12 months fermentation. Made from soybean koji and rice koji. Distinctively umami-oriented

Try our miso making video

For those of you who feel you need further assistance, we are confident that our miso making video  comprised of two-part series of videos and a salt calculation worksheet would help. Not only the practical miso making info is covered, it also provide cultural and historical information, so we are sure that you can enjoy your miso even more in 10 months time!


Sorry UK shipment only… 🙇🏻‍♀️

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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):

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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

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