Source: Peatix

Petting plant center
"Shibuya Miso Preparation Workshop"

Why not try making your own miso, "My Miso"?
Soybeans, koji, salt.
With just these few ingredients, we will hold a miso preparation workshop where we will explain why there are so many types of miso, how to taste miso, and other miso-related knowledge that you may think you know but don't, as well as compare different types of miso.

The lecturer will be Misaki Iwaki, a practical cooking expert and miso explorer.
He is a passionate miso enthusiast who has visited miso breweries all over the country, runs a comprehensive online media about the traditional Japanese seasoning "miso," and has written books such as "A Tour of Japanese Miso Breweries" and "Miso Textbook." He is active in connecting miso and spreading the appeal of miso.

We offer a 1kg batch that is easy even for first-timers to prepare miso, and a 2kg batch that allows you to choose the type of koji and the blend.

Ingredients used in making barley miso

The koji used is barley koji, produced by Yamae Foods in Miyakonojo City, Miyazaki Prefecture.
Celebrating its 150th anniversary, this miso manufacturer produces Saigo Don Miso, a reproduction of the miso recipe of the great Saigo Takamori.
Representative Director and Managing Director Enatsu is a very cheerful, eloquent, caring, and passionate person, and he often pulls weeds on the company premises before work.
This sweet barley miso gives you an easy-to-understand look at what happens when you change the type and amount of koji used. It is completed in 2-3 months from preparation, so you can enjoy it in the spring!

Ingredients for making rice miso

The koji used is rice koji from Miyamoto Kojiten in Nishio City, Aichi Prefecture.

Miyamoto Kojiten's Koji is "Farmer's Koji" made by farmers
They make koji while performing a hundred other tasks, such as preparing the soil, tilling the fields, sowing seeds, and feeling close to the cycle of nature.

Fermentation culture supports the Japanese way of eating. Koji is the key to this. In order to protect this wonderful food culture and pass it on to the next generation, we must not only brew miso and soy sauce, but also enrich the natural environment in which the ingredients are grown. That's why Miyamoto Kojiten is committed to making koji from ingredients that are grown without pesticides or chemicals on its own farm, and that are filled with the farmers' feelings.

It is said that miso that you prepare yourself contains your own normal resident bacteria, making it miso that is familiar to your body.
You can also help prepare the food with your children, so please feel free to join us!

Lecturer
Practical cooking researcher and miso explorer, Misaki Iwaki
https://misotan.jp/
https://www.misa-kitchen.jp/

Date and time
February 9th (Sunday)
・10:30-11:30　Preparation of 1 kg
・12:00-13:30　2kg preparation
・14:00-15:00　1kg preparation
・15:30～16:00　2kg preparation

place
Petting plant center
Shibuya-ku, Tokyo east 2-25-37

・Workshop contents
The instructor will explain the process of mixing the ingredients - boiled soybeans, koji (malted rice malt), and salt - and packing them into containers.

Please pack it in the Tupperware we provide and take it home.
Once you have brought it home, please store it in a well-ventilated place in your home while you wait for it to be completed.

・Please choose from the following three workshop courses.

①Easy 1kg preparation (120% rice koji)
Participation fee: 3,800 yen
Standard miso made with 12% koji and 10% salt
It will take about 3 to 4 months to complete after preparation.

・Soybeans (Fukuyutaka / grown without pesticides or chemical fertilizers)
・120% rice koji (pesticide-free rice koji from Miyamoto Kojiten, Aichi Prefecture)
・Salt 10.6% (Mexico/2-year sun-dried salt)

② 2kg of sweet rice miso (20% rice koji)
Participation fee: 5,400 yen
This miso contains more koji than regular miso, giving it a sweeter flavor.
It takes about seven months to complete after preparation.

・Soybeans (Fukuyutaka / grown without pesticides or chemical fertilizers)
・200% rice koji (pesticide-free rice koji from Miyamoto Kojiten, Aichi Prefecture)
・Salt 7.8% (Mexico/2-year sun-dried salt)

③ 2kg of sweet barley miso (30% barley malt)
Participation fee: 5,400 yen
This is a sweet barley miso made with sweet barley koji.
It will take about 3 to 4 months to complete after preparation. It is also recommended as a cold soup during the hot summer months!

・Soybeans (Fukuyutaka / grown without pesticides or chemical fertilizers)
・30% barley koji (pesticide-free rice koji from Miyamoto Kojiten, Aichi Prefecture)
・Salt 10% (Mexico/2-year sun-dried salt)

*Please note that due to the need to prepare materials, cancellations will not be accepted after Friday, January 31st.
*Please pay an admission fee of 100 yen (free for preschool children) when entering the Botanical Center.

If you have any questions about the event, please contact us via email at Peatix.

Venue