Cooking With Miso

Culinary Arts

Cooking With Miso

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


Tuition Assistance and Other Policies

Meeting Times
  1. Sun, 11/5/2023 12:00 PM - 2:30 PM

Sun, 11/5/2023

See additional date options »

No Prerequisite, Class

Kitchen Arts Studio

Cooking, Kitchen Skills, Cooking


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.


  • 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.


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 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. Please email to find out more or request an accommodation.
  • Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights.

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy Matsue Loeffelholz is passionate about sharing the traditional Japanese cooking practices she learned as a fourth-generation, or Yonsei, in Hawaii. She enjoys exploring the principles behind washoku cooking and uncovering how they can be applied to make all our meals — of any cuisine — healthy and delicious. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island, and is the founder of Bainbridge Island Miso. 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 culinary coaching program. Website: Instagram: @ingredientscount

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