·Handmade Miso (Tezukuri Miso)
Miso is a fermented soybean paste and the soul of Japanese home cooking. Together we steam soybeans, crush them by hand, and mix them with rice koji and salt — then pack it into your own jar to take home.
The miso you make today keeps fermenting for several months at your house, so the flavor literally grows with you. In my family we’ve kept the same koji for years, and I’ll show you the little tricks for a deeper, rounder taste!
·Miso Soup (Misoshiru)
We make a fresh miso soup using miso so you can taste the difference between aged and young miso right away.
We have miso soup almost every morning in Japan. Ingredients today include tofu, wakame seaweed, and seasonal vegetables. I want travelers to feel how comforting a real bowl of miso soup is.
·Rice Balls (Onigiri)
Simple hand-shaped rice balls to enjoy with the soup and a taste of the miso.
In my family we eat them warm, lightly salted, sometimes brushed with a little grilled miso. It’s the everyday food I grew up with, and I’d love you to take that home too!
In this cooking class, we will make handmade miso (fermented soybean paste) together — the ingredient at the very heart of Japanese home cooking!
Miso has been made in Japanese households for over a thousand years. Every region, and even every family, has its own flavor. Today you’ll make your own batch from scratch and take it home in a jar.
Here’s how the class flows:
First, we steam the soybeans until soft and crush them by hand — this part is fun and a little messy! Then we mix in rice koji (the fermenting culture) and salt, learning the right ratio for a deep, rounded taste. Next, you’ll shape the mixture into balls and pack them tightly into your own jar, pushing out the air so it ferments well. I’ll share the small family tricks that make the difference.
The miso you make today is not finished yet — it keeps fermenting at your home for several months, slowly growing richer. So your souvenir literally matures with you after the trip.
While the miso rests, we’ll cook a fresh bowl of miso soup and simple rice balls together, so you can taste real Japanese home cooking before you leave. I want travelers to understand that miso is not just a seasoning — it’s the living soul of our everyday table.
Rin
Hello! My name is Rin. I fell in love with fermentation years ago, and making miso at home has become a real passion of mine — I keep my own koji and have my own family recipe. I love the idea that food can be alive and keep changing, and I want to share that little bit of magic with travelers from all over the world. Meeting people from different countries and hearing their stories over a warm bowl of miso soup is my favorite part of hosting. My place is in Ome, close to many sightseeing spots, so I’m always happy to share my favorite local restaurants and hidden gems too. I can’t wait to make miso with you!
The closest station
Ozaku
How to get to the station?
From Ozaku: 20mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Yes, Traditional Miso Making Experience with Miso Soup & Rice Balls has a vegan option.
Please go to Ozaku which takes 20 mins from Ozaku. Then Rin (host) will pick you up there!
Up to 1 people can join Rin's cooking class.
It costs 100 per person.
Yes, Traditional Miso Making Experience with Miso Soup & Rice Balls has a vegetarian option.
Duration of this cooking class is 1.5 hours.
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.
