All About Miso: Miso Making Workshop in Hiyoshi, Yokohama
Discover the key to Japanese umami — miso! Make miso paste, sample different kinds, learn about fermentation, and enjoy a miso-based lunch in this homely class in Hiyoshi, Yokohama.
Highlights
Mix mashed soybean paste, malt, and salt to make miso at a cozy home kitchen in Hiyoshi, Yokohama, less than an hour by train and local bus from Shibuya Station in central Tokyo
Discover the historical significance, and fermentation methods of miso, an ingredient that has been a part of Japanese cuisine for over 1,000 years, and learn how to enjoy it in several dishes
Taste several kinds of miso and enjoy a delicious homemade lunch while deepening your knowledge of Japanese food culture with a bilingual local host
Take home up to 1kg of the miso paste you made as a souvenir, let it ferment for a few months, and enjoy it in soups, sauces, broths, and more
10 meals
Experience Details
From ramen broths and udon noodle dishes to marinades and, of course, soup, miso (a fermented paste made of soybeans, rice, and koji mold) invigorates several Japanese dishes with a creamy mouthfeel and savory umami. While miso can be found in most supermarkets in Japan, making it by hand is a great way to learn about Japanese food culture and taste its authentic flavors — apart from being easy and fun!
Kaori, your host, will welcome you into her kitchen in Hiyoshi for this hands-on miso workshop. She will give you an overview of the miso-making process, health benefits, and historical significance of this ingredient, which has been used in Japan for over 1,000 years. You’ll taste several types of miso with different ingredients and fermentation methods and make your own by mixing mashed soybeans, malt, and salt, and molding them into a soft, light-colored paste.
The rich and salty aroma of miso is sure to open up your appetite, so you'll enjoy lunch complete with miso soup, a rice ball, and a marinated side dish showcasing the many uses of miso in Japanese cuisine. Enjoy your meal with Kaori, your multicultural instructor who enjoys sharing Japanese culture and traditions through food experiences.
As a souvenir, you can take home up to 1 kg of the miso paste you prepared. Let it ferment over 3 or 4 months in a dark, cool place so the paste turns darker and the flavors sink in. You will also be making miso balls (known as “miso dama” in Japanese), by mixing miso with other ingredients into a ball and decorating it with toppings. Once ready to eat, you can place a ball in a bowl and add hot water to enjoy a steamy miso soup anytime, a great reminder of your miso-making adventure.
Inclusions
Ingredients and utensils
Recipes to take home
Lunch: miso soup, a rice ball, and a miso-marinated side dish
Up to 1kg of miso to take home as a souvenir (depending on customs regulations, it might not be possible to bring it into some countries)
Exclusions
Transportation to and from the venue
Meeting Point and Meeting Time
Meet your host at her kitchen in Hiyoshi, Yokohama. It is about a 50-minute ride from Shibuya Station or a 35-minute ride from Yokohama Station by train or bus. More detailed information and a Google Maps link will be provided upon booking.
Remarks
After the experience, you can take up to 1kg of miso home as a souvenir. Please note that, depending on customs regulations, you might not be allowed to bring miso into some countries.
If you have any food allergies or dietary restrictions, please specify so at the time of booking.
Cancellation Policy
Cancel your booking at least 2 days before the experience start time to receive a full refund minus a 3.2% transaction fee.
Experience Location
Nestled below the bustling city of Tokyo, Kanagawa Prefecture is as diverse in its environment as its food is delicious; Kanagawa offers Chinese street food and craft beer in Yokohama and fresh seafood from Kamakura and Enoshima, as well as natural beauty and mountainous produce in the hot spring town of Hakone near the base of Mount Fuji.
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10 meals
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