• Home
• Cooking Class in Tokyo
• Vegan Cooking

Tokyo Cooking Class
Miso Making from Scratch with Refreshing Amazake Dessert (Vegans OK)

Cooking Class Menu

Note: JPY 6,860 is a special launch offer available until April.
From May, it will return to the regular rate of JPY 9,800. Enjoy this limited-time offer!


What’s included:
• Hands-on miso making experience
• Three kinds of miso soup tasting
• Amazake yogurt dessert
• Green tea
• Lecture on miso (basics, history, and health benefits)
• Handout materials
• Approximately 500 g of miso made during the class
• Question support during the fermentation period (group sessions may be offered).

• Miso Soup

  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.

• Green Tea

  The astringent constituent in Japanese tea is a type of polyphenol called catechin. Japan has done a great deal with the humble tea leaf. For example some benefits of the catechin in the tea leaf can lower cholesterol in some cases. Roasted over charcoal at a high temperature and grown under shade for at least 20 days are one of the examples. The most popular Japanese tea might be ryokucha. Depending on the timing of picking the leaves, the grade, the price can be noticeably different.

Cooking Class Information

Let’s make miso together in Tokyo, an essential part of Japanese cuisine. With careful explanations, beginners can join with confidence. After making miso, relax with a refreshing amazake yogurt dessert—a fun and healthy cultural experience.

Enjoy a 1.5-hour class at a convenient Tokyo location — perfect for busy travelers!

Homemade miso is truly something special. While you’re in Japan, why not learn how to make miso in a way that is healthy, delicious, and fun? In this class, the certified instructor carefully teaches you easy tips so you can make miso at home as well.

We start by enjoying tea while learning about koji—the foundation of Japanese fermented foods—and miso, including its history and health benefits. During this time, you will also enjoy a tasting of three different types of miso soup made with regional Japanese miso.
Next, we will move on to making miso together, with a detailed explanation of key points and tips along the way.
To finish, you can relax with a refreshing yogurt dessert made with amazake.

Note:
- Minimum participants: 2
- The miso made in the class requires about six months of fermentation. You can reach out to us with any questions during this time.
- Homemade miso may not be allowed to be brought into some countries due to customs regulations. We recommend checking your local import rules in advance. The miso will be sealed carefully for travel.
- If you prefer a vegan option, please let us know in advance. Soy milk yogurt will be provided.
- Please let us know in advance if you have any food allergies.
- Participants aged 6 and up are charged the adult rate. Children aged 5 and under may attend but cannot take home the 500 g of miso.
- The main kitchen is currently located near Akasaka-Mitsuke Station. As this is a shared kitchen, the location may be changed to another kitchen studio within central Tokyo. In such cases, we will notify you in advance.

About Host

Naoko

All cooking classes by Naoko

An instructor with Grade 1 Fermented Food Expert certification teaches you easy ways to incorporate Japanese fermented foods into your daily meals.

I spent five years abroad and engaged in trade operations, including food, for many years. As a result, I have gained a deep understanding of the overall food distribution industry, including food additives and labeling, and have been exposed to various domestic and international cuisines.

Moving forward, I aim to promote the excellence of healthy Japanese fermented foods directly to guests from overseas and host cooking classes to achieve this goal.
Being a health nut, I am fascinated with Japanese fermented foods which is not only about health, but also other aspects such as the country’s history, geography and culture.

These findings encouraged me to study Japan’s traditional fermented foods seriously and now I am ready to share. Won’t you discover the excellence of Japan’s fermented foods through my cooking class?

Area

Exact location provided after booking.