Miso - Japan's Traditional Fermented Seasoning
Miso is Japan's representative fermented food full of complex, deep, and delicious umami flavors.
It is a mysterious fermented food, and even if the same ingredients and methods, the taste, color, and other characteristics vary greatly depending on the environment in which fermentation occurs and the person who makes it.
Let's make your unique miso, especially with your signature, and enjoy a healthy 2023.
The essential ingredient, "Koji," the mold of fermentation starter, is specially made by HAKKO.
This time, you will make miso and taste five different miso(s) created by Japanese miso makers to deepen your understanding of what makes excellent Japanese miso(s).
About the instructor:
Yoko Maeda Lamn is a certified fermentation expert, founder of Hakko, and a mother of 3 children. Born and raised in Nara, Japan, she hopes to bring the joy of traditional Japanese fermentation to the homes of Los Angeles through workshops on Japanese preserved foods such as miso, sake, soy sauce, and pickles. She has taught a workshop for many groups, throughout US. ( including the previous workshop at UROKO back is 2019)
https://hakko.online
Fee: $115 (All materials and glass jars included)
Class Content:
1. All about Miso (history, types, benefits, etc.)
2. About ingredients
3. Explanation of the preparation method
4. Making Miso (yields approximately 800g of Miso)
5. Miso tasting (compared to 5 different types of Miso)
* You will take three recipes using Miso.
More information
Party size
1 ticket