Culinary Arts
Miso Making
Take part in an ancient tradition, and learn how to use miso in home cooking.
Member$125.00 (any noted materials fee included) |
Guest$148.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Sun, 3/8/2026 3:00 PM - 6:00 PM
Sun, 3/8/2026
About
Miso making is traditionally a winter/spring activity. In the mountains of Japan, families and communities gather to cook and mash the previous harvest of soybeans and start the yearlong fermentation of their miso.
Make miso from scratch the traditional way — just soybeans, koji rice, and salt. You'll take home jars of miso to continue the long fermentation.
We'll explore the many ways to use miso in everyday home cooking, including:
- Misoyaki black cod.
- Ume-miso jam for yaki-onigiri (savory grilled rice balls).
- Vegetable miso soup.
- Miso caramel sauce for ice cream.
Details
- Participating in this class includes scheduled miso “checkups” in the coming months to do maintenance on our jars.
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses fish and soybeans.
- Don't bring water bottles. Water will be provided.
Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
A $30 materials fee, included in the cost of the class, covers all the ingredients you'll need.
Class Policies
- Closed-toe shoes must be worn in the studio at all times.
- Tie back long hair.
- Ages 14 and up are welcome.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Tracy Matsue Loeffelholz
Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Nikkei in Hawaii. She regularly teaches Washoku cooking classes on Bainbridge Island and in Seattle at The Pantry. She is a recipe developer for Providence Heart Institute, and became interested in teaching when she ran a test kitchen that prepared international chefs for online cooking classes with American home cooks. She is a graduate of the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount
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