•miso (500g to take Home)
•miso soup
•miso dip and stick vegetables
•stir fried tofu and vegetables seasoned with miso sauce
•miso salad dressing
Miso soup is a traditional Japanese soup. It's base is "dashi" (Japanese fish stock) and Miso paste. Common added ingredients are Tofu, Green onion and deep‐fried tofu but differs by personal preference. The type of miso is different from region. In western and Easter Japan white miso is mostly used.
In this cooking class, we make our own miso to take home. First, we mush soy beans( boiled in advance) by hand. This is an important process in order to put our residential bacteria in the miso. It will help boosting our good immune system and also make miso more tasty. Then we will mix with Koji and salt. Koji is a mold that is used in Japanese cooking to make fermented foods and seasonings. After mixing, we will put it in a container and cover the surface with salt. Miso will be ready to eat after 6 months.
I will introduce some useful miso recipes.
The most common one is miso soup. First we will make soup stock with dashi made from kombu kelp and shiitake mushroom. Add vegetables to cook. Turn off the heat and finally dissolve miso in the soup.
To make miso dip, mix miso, yoghurt and yuzukosho ( Japanese seasoning made from chili peppers, yuzu citrus and salt)
Miso salad dressing is made from mixing miso, olive oil, vinegar and salt.
Stir fried tofu and vegetables with miso sauce. Miso sauce is made from mixing miso, mirin,sugar, grated garlic and shredded ginger. Stir fry tofu and vegetables with sesame oil then add the miso sauce to mix.
Hello! My name is Akiko.
I love fermented foods. I usually cook with homemade fermented seasonings. I give classes on how to make Japanese fermented seasonings such as miso( fermented soybeans), kimchi (pickled vegetables with chili) and miki (probiotic drink made from rice and sweet potatoes. I also share recipes using these Japanese seasonings.
Eating fermented food is a good habit to maintain your intestine in good condition and the best thing is it’s soooo delicious! I try to use organic ingredients as much as possible. Let’s enjoy Hakko ( fermentation) life together and stay healthy and happy:-)
The closest station
Miyake Hachiman Station
How to get to the station?
From Kyoto: 50mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Duration of this cooking class is 3 hours.
It costs 6000 per person.
Yes, Make your own miso to take home and cook vegan miso recipes has a vegetarian option.
Yes, Make your own miso to take home and cook vegan miso recipes has a vegan option.
Up to 6 people can join Akiko's cooking class.
Please go to Miyake Hachiman Station which takes 50 mins from Kyoto. Then Akiko (host) will pick you up there!
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.
