Cooking With Miso

Culinary Arts

Cooking With Miso

Miso soup, misoyaki onigiri, classic misoyaki sablefish, and more are on the menu!

 

Tuition Assistance and Other Policies

Meeting Times
  1. Sat, 11/9/2024 2:00 PM - 5:00 PM

Sat, 11/9/2024

See additional date options »




Type:
Class, No Prerequisite

Location:
Culinary Arts Studio

Interests:
Cooking, Kitchen Skills

About

The star of this menu is miso, a flavor bomb of umami — sweet, salty, and savory all at once — that has been essential to Japanese cooking for more than 1,000 years.  

You’ll start with a miso tasting and learn the differences between white, saikyo (mild, pale in color), red, awase (also known as "mixed" miso, with a bronze hue), hatcho (strong, dark red color), mugi (medium strong with a golden hue), and more. 

You’ll learn how to cook with miso, including when to blend different kinds, how to make the most of its flavor, and tips for preserving this powerhouse of pre- and pro-biotics. 

On the menu:

  • Five-color miso soup
  • A classic miso sauce you can use for everything, including:
    • Misoyaki onigiri (grilled rice balls)
    • Five-spice miso chicken
    • Classic misoyaki sablefish 

You’ll even taste a miso dessert! You'll eat well throughout this class, learn new recipes, and gain a deeper understanding of the washoku principles that guide Japanese food traditions. 

Details

Fresh sablefish (black cod) is abundant in the fall, but salmon will be substituted if fresh sablefish is not available.

Materials

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

Class Policies

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

BARN Policies

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, 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: IngredientsCount.com Instagram: @ingredientscount

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