Note: JPY 6,860 is a special launch offer until April, and the class is available between Oct and May. Don't miss this limited-time opportunity!
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 about the miso you made in the class (up to a year, group sessions may be offered).
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.
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.
Make your own miso and discover the secrets of Japanese fermentation—simple, healthy, and easy to recreate at home. Beginners are welcome, no experience needed! After making miso, relax with a refreshing amazake yogurt dessert—a fun and healthy cultural experience. Miso making is a lifelong skill!
Enjoy a 1.5-hour class at a convenient Tokyo location — perfect for busy travelers!
In addition to the recipe, you will learn about koji, the foundation of miso, the history of miso, its health benefits, and the differences in miso styles across various regions of Japan.
In the end, you can relax and refresh with an amazake yogurt dessert. Amazake is a naturally sweet fermented drink made from rice koji, allowing you to experience the wonderful world of Japanese fermentation.
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 (up to a year).
- 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.
- 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.
- 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.
- Special Promotion : We have other classes, Fermented Food Lunch Class. If you join 2 classes on a same day, you will receive a gift — rice koji amazake, the one we use in the class.
I’m a fermentation-certified instructor based in Tokyo.
After 15+ years of making fermented foods at home, I now share the beauty and health benefits of Japanese fermentation with people from around the world.
Having lived abroad and worked in international food trade, I bring a global perspective to my classes.
My classes offer easy, authentic recipes you can recreate at home, along with insights into Japanese culture, history, and wellness.
I look forward to meeting you!
The closest station
Akasaka Mitsuke Station
How to get to the station?
From Shibuya Station: 10mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Christina, Germany
★★★★★Our miso making experience with Naoko was very good! We really enjoyed the time with Naoko! She first gave a presentation about miso and how to make miso before we made the miso on our own. The miso needs around 6 months for fermentation. The miso we made, was sealed to that we can bring it back to our home country and let it ferment for 6 months at home. Naoko offered that we could always ask her if we have questions about the miso. She also said that she planned to make an online session with her students for troubleshooting, for example what to do if mold is growing. Overall, we learned a lot and would recommend this class who always wanted to make their own miso at home.
Mar 2026
Response from Naoko
Thank you very much for your lovely review! It was so great to meet you both and I am happy to know that you enjoyed the class! Please feel free to contact me when you have any questions during the fermentation...Good luck on your miso! ;)
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Response from Naoko
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Yes, Miso Making & Amazake Dessert Experience (Beginners Welcome! + Vegans OK) has a vegan option.
Please go to Akasaka Mitsuke Station which takes 10 mins from Shibuya Station. Then Naoko (host) will pick you up there!
Up to 8 people can join Naoko's cooking class.
Duration of this cooking class is 1.5 hours.
Yes, Miso Making & Amazake Dessert Experience (Beginners Welcome! + Vegans OK) has a vegetarian option.
It costs 6860 per person.
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.
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