Cooking With Miso

Miso is savory, salty, and sweet all at once — perhaps the very definition of umami ("essence of deliciousness").

Meeting Times

Sun, 11/5/2023 12:00:00 PM - 2:30 PM

Sun, 11/5/2023

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About

Miso, made from fermented soybeans and essential to Japanese cooking for more than 1,000 years, is the star of this tasting menu. You will taste miso dishes from soup to salad to main to dessert.

Learn the differences among misos as you taste white, Saikyo, red, awase, hatcho, and mugi. Also learn how to cook with it to make the most of the fact that miso is a powerhouse of prebiotics and probiotics. Gain a deeper understanding of washoku (literally "food of Japan"), and its ancient traditions that make meal preparation fun as well as transformative for your health.

You'll make a soup, a sauce, and dessert and sample them throughout class.

Project

You will make:
- A classic and comforting miso soup with seasonal vegetables
- A brilliant all-purpose miso sauce that can be used for dipping, stir frying, simmering, and marinating, or as a base for salad dressing. You'll take home some of this sauce, as well as printed recipes.
- A miso dessert, so you can experience its full versatility.

Materials

A materials fee of $30, included in the price of the class, covers everything you need.

Class Policies

Ages 14 and up are welcome.
You must wear closed-toe shoes to class.
Each participant will need to be registered for the class (no drop-ins).

BARN Policies

View BARN's current COVID-19 health and safety protocols.
BARN is committed to accessibility. Tuition Assistance is available. Fill out the application before registering.
For those who might need physical assistance, learn more about BARN's Companion Program.

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy Matsue Loeffelholz explores the principles of traditional Japanese cooking and how they can be applied to make our everyday meals — whatever the cuisine — healthier and delicious. She is a recipe developer for Providence Heart Institute and a washoku culinary health coach. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF coaching program. Her company Ingredients Count is a content and graphic design agency for healthcare providers and wellness programs.