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Making Miso at Home
30 April @ 10:00 am - 12:00 pm
Are you a fan of Japanese cuisine and interested in learning how to make one of its most essential ingredients at home? Then our “Making Miso at Home” workshop is just what you need!
In this hands-on workshop, you’ll learn the art of making miso from scratch using simple ingredients and traditional techniques. Our expert instructor will guide you through the entire process, from selecting soybeans and koji to fermenting and aging the miso. On the day, you will make and take home your own batch of miso.
This workshop will also cover:
-What is miso, a brief history of miso, and its place in Japanese culture.
-how to care for your miso while it ferments.
-how to use miso, walking you through how to make traditional miso soup which you will get to try on the day along with other dishes made with miso.
Don’t miss out on this opportunity to deepen your understanding of miso and enhance your culinary skills!
-Guided miso making with detailed instructions.
-Recipes using miso.
-Miso kit (to make 2kg of miso) which includes organic soy beans from Australia, sea salt, and kōji made from biodynamic rice also from Australia.
-A glass jar to ferment your miso.
-Tea and coffee.
About the tutor:
Rey Takahashi, together with his brother-in-law Taka, is the driving force behind Sakenet Australia, a family-owned business that specializes in importing and distributing traditional Japanese Saké, shōchū, shōyu, and miso.
He has a wealth of experience as a kura-bito (Saké brewer) at breweries like Hiokizakura of Tottori Prefecture and Fusōzuru of Shimané Prefecture and making miso and shōyu with Kajita Shōten of Éhimé. He’s fascinated with Kōji and it’s central role in Japanese food culture and believes that miso making is a great introduction to Kōji and a great way for people to work with it and experience it first hand.