Miso Making Workshop in Osaka
Learn all about miso and make your own miso paste with fermentation specialist Yoko!
Highlights
Make your own miso from scratch
Learn about fermentation in Japanese cuisine
Taste and compare 3 types of miso: white, red, and barley
10 meals
+Experience Details
From soy sauce to natto, fermented foods are a staple of Japanese cuisine, but few are as beloved as miso. Used in soups, glazes, and dressings, miso is a versatile ingredient that packs a punch of saltiness and umami. And it’s made from just a few simple ingredients: soybeans, salt, and koji.
During this two hour class, join Yoko to make your own miso from scratch. Along with the miso making class, Yoko will introduce the history and regional characteristics of miso, tell you about the appeal and science of koji, and explain miso’s role in Japanese cuisine.
The process of making miso takes about an hour. First the boiled soybeans are mashed and the salt and koji are mixed together. Then it’s packed into a container that’s ready to take home, where it will ferment for the next few months. Each person will make about 500 grams of miso.
Yoko is qualified as a guide interpreter (English EN01140) and level 2 food coordinator. She comes from a peach-farming family, up until her grandfather’s generation, and has worked as a service at a Michelin-starred kaiseki restaurant as a part time. With such an experienced guide and teacher, you can be sure that you’re in good hands.
Inclusions
Ingredients for miso making
500g of your own miso paste
Light lunch made with miso
Exclusions
Transportation to/from the location
Meeting Point and Meeting Time
Meet your host in front of KOHYO Supermarket, near Exit 4-B of Minami-Morimachi Station. Further details and a Google Maps link will be provided upon booking.
Remarks
Please let us know in advance if you have any allergy
Cancellation Policy
Cancel your booking at least 48 hours before the experience start time to receive a full refund minus a 3.2% transaction fee.
Experience Location
Osaka Prefecture is the birthplace of Kansai-style okonomiyaki and many classic Japanese street foods. Centered around Osaka (the prefectural capital), the clash of trade, traditions, and modern technologies contributes to the dynamic energy of this prefecture overlooking Osaka Bay.
Great Miso workshop! Highly recommendable :)
A wonderful experience and a very wonderful host! She was very knowledgable in the world of fermentation and also gave me some fantastic recommendations of things to do around Osaka! I highly recom...read more
We really enjoyed the miso workshop with Yoko. She is very hospitable and we had a lovely time. She explains everything really well, not just the recipe but also the culinary and cultural backgroun...read more
| Su | Mo | Tu | We | Th | Fr | Sa |
|---|---|---|---|---|---|---|
| 27 | 28 | 29 | 30 | 1 | 2 | 3 |
| 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 11 | 12 | 13 | 14 | 15 | 16 | 17 |
| 18 | 19 | 20 | 21 | 22 | 23 | 24 |
| 25 | 26 | 27 | 28 | 29 | 30 | 31 |
10 meals
+Join this hands-on bento making class in Osaka and learn how to prepare Japanese ingredients like fish, vegetables, and rice into an exquisite, balanced meal that’s artistically arranged in a bento box. It’s colorful, nutritious, and delicious!
Osaka’s iconic savory pancake, okonomiyaki is calling your name! With Yoko-sensei, a certified food coordinator and licensed guide, you’ll learn how to make Osaka-style okonomiyaki along with two side dishes and the Japanese omelet, tamagoyaki.
Try your hand at amezaiku, the traditional Japanese art of sugar sculpting, during this special workshop at a studio near Sensoji Temple in Tokyo's Asakusa district. Led by an instructor, learn to make an adorable edible rabbit the traditional way.
Step into a 50-year-old sushi restaurant in Shizuoka, where you will learn to transform fresh fish into nigiri sushi and maki rolls with a chef specialized in the centuries-old tradition of Edomae sushi.