A Heartwarming Time to Create Your Unique Homemade Miso
This is an experience to make “Miso” (味噌, miso) from scratch using carefully selected ingredients. Miso is essential for Japanese dining tables. While surrounded by the scent of soybeans, please feel the fun of mixing with your own hands and the wonder of nature called fermentation.
SERVICE STRENGTH
#1. Commitment to carefully selected ingredients from Japan
#2. Careful guidance by fermentation pros so you don’t fail
#3. Not just making, but the joy of aging
Experienced teachers will support you from choosing ingredients to tips on how to make it. Even beginners can learn points to grow delicious miso without it getting moldy, so you can participate with peace of mind. The best part of this experience is the process where the miso you made yourself matures over time and changes into “the taste of my home” with a rich smell.
Experience Details
This service is a workshop where you crush boiled soybeans, mix them with “Koji” (麹, koji) and salt, and pack them into a container. It is not just a cooking practice, but a program where you can happily learn about the history of miso and how fermentation works.
First, learn about the ingredients, which are the life of miso making. Please actually check professional ingredients you don’t usually see, such as fluffy boiled soybeans from Japan and “Koji” (麹, koji), which is rice with a type of mold on it.
The process of carefully crushing boiled soybeans is a relaxing time. While enjoying the warm feeling of soybeans from your fingertips and the sweet scent spreading in the room, prepare firmly until it becomes a paste.
The process of carefully crushing boiled soybeans is a relaxing time. While enjoying the warm feeling of soybeans from your fingertips and the sweet scent spreading in the room, prepare firmly until it becomes a paste.
We do the work of “Teawase” (hand mixing) to mix crushed soybeans with Koji and salt. It is said that at this time, the bacteria on the maker’s hands mix in, creating a unique taste for each family. This is an important process said to be the origin of the word “Temae Miso”.
Pack the miso into a special container while being careful not to let air in. Finally, we will explain in detail how to store it at home and the period until it is ready to eat, so you can enjoy it with peace of mind even after taking it home.
Pack the miso into a special container while being careful not to let air in. Finally, we will explain in detail how to store it at home and the period until it is ready to eat, so you can enjoy it with peace of mind even after taking it home.
