Making miso and making miso balls
Take home 1kg of the miso you made, or take home 500g of the finished miso and make 3 miso balls, sample one on the spot, and take 2 home with you.
The ingredients are mixed with Hokkaido-produced soybeans, Ako brand salt, Hokkaido-produced rice, and koji that have been pre-blanched.Finally, the ingredients are shaped into balls and packed in special tubs to prevent air from entering, and taken home. In this case, you can weigh it down and store it in a cool, dark place for about 3 months, then ferment it and enjoy it.
To make miso balls, mix fermented commercially available miso with dashi powder (1 ball 15g), make 3 balls, top with dry ingredients, and sample one on the spot, and take the other two home. I'll have it.
Soybeans..Hokaido”Tsurumusume” Koji..Japanese rice Salt..”Akou “Brand
Mix each ingredients
Make the balls with out air And it’s to “Oke”
It’s can eat about after 3mouth
Hand carry Make the miso 1kg Or Finished miso 500g. You can choose!
Make the 3misoballs (1ball 15g) It’s topping dry any ingredient
Tasting 1misoball Hand carry 2misoballs
SACHIKO
日本の伝統文化を是非体験していただきたいと同時に発酵食品の良さを
知っていただきたい
The closest station
Daikokuchou Station
How to get to the station?
From Daikokuchou Station: 0mins
Exact location provided after booking.
It costs 11000 per person.
Up to 6 people can join SACHIKO 's cooking class.
Yes, Handmade miso experience has a vegan option.
Duration of this cooking class is 2.5 hours.
Yes, Handmade miso experience has a vegetarian option.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
