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).
• Adorable misodama for quick 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.

Details

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.