Miso Masterclass
Miso is a deeply umami Japanese fermented soybean paste — and one of those things worth making yourself at least once in life. This thorough masterclass reveals the secrets of making miso from start to finish. Together we'll prepare miso from quality ingredients and explore the rich world of koji-based foods (shio-koji, amazake, miso, soy, and more).
Miso is a long-term, special ferment — traditionally aging from months to years through the combined work of fungi, enzymes, and bacteria. Making miso starts with koji — the Aspergillus oryzae fungus, the secret weapon of Japanese cuisine. In the masterclass we explore miso's history and various styles, understand the role of koji and enzymatic processes, and taste different koji products and Metsik Toit misos of various ages. We'll also share practical tips for making miso successfully at home, when miso is ready, and how to use finished miso in the kitchen. Every participant takes home their own jar of miso, notes, and instructions for further experimenting.
Duration
3–4h
Group size
up to 20 people
Public workshop
from €65 per person
For groups
from €600
What participants say
"The workshop was very well run — hugely inspiring."
"Interesting, educational, hands-on. Getting stuck in, tasting different options, and the important information that came with it. It helped me understand miso and koji much more deeply."
"Very practical, a pleasant calm setting, an engaging instructor, a fascinating topic. We got to get hands-on ourselves — it sparked a deeper interest in Japanese food culture."
