Source: Peatix

Five types of miso brewed in wooden barrels
This workshop involves everyone preparing five types of miso in 20kg wooden barrels, and when the miso is ready, participants will receive it.

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.

This time, we will be preparing five types of miso in wooden barrels, something that is quite difficult to do at home!
Miso brewed in wooden barrels retains the unique characteristics of the bacteria that live in the barrels, making it surprisingly delicious, with a particularly strong aroma and rich flavor.

This workshop, which uses wooden barrels, will be held for the seventh year this year, and five types of miso will be prepared, including miso made with the starter miso that has been used since the first year, as well as miso made with different ratios of rice, barley, soybeans, and koji. This will allow participants to fully enjoy the appeal of wooden barrel miso, as well as the appeal of miso made with different koji and different blends.

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.

The miso prepared in the wooden barrels will be stored at the Botanical Garden and will be distributed around July to August (barley miso) and around October (miso other than barley miso).
Once the miso is completed, we will hold a miso-opening workshop, so you can see what the wooden barrel miso looks like when it is finished.

It is also possible to participate with small children,
If you want to try making miso, or if you want to try making a different kind of miso than usual, or if you want to make delicious miso, please come and join us!

Date and time
February 15th (Sun) 13:00-14:30

place
Shibuya-ku, petting plant center
(2-25-37 Higashi, Shibuya-ku)

Content
You will learn about the different types of miso and koji, and get an idea of the final product through tasting.
Salt-removed koji is made, mixed with boiled and mashed soybeans, and packed into wooden barrels.

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

Entry fee
6,000 yen (2 kg of 400 g x 5 types of miso will be distributed in August and October)

* If you are participating with family or friends
Elementary school students and above (accompanied, preparation only): 1,000 yen
Infants (accompanied by infants only) are free

Introducing 5 types of preparation
① 100% rice koji
This is standard miso made from 100% koji and 10% salt.
・Soybeans (Fukuyutaka / grown without pesticides or chemical fertilizers)
・100% rice malt (UFC naturally grown rice, rice malt, Miyamoto Koji Store, Aichi Prefecture)
・Salt 10% (Mexico/2-year sun-dried salt)

② 100% rice koji (with miso seeds)
This is standard miso made from 100% koji and 10% salt.
It contains UFC miso seeds that have been aged for five years, resulting in a miso with a deeper flavor.
・Soybeans (Fukuyutaka / grown without pesticides or chemical fertilizers)
・100% rice malt (UFC naturally grown rice, rice malt, Miyamoto Koji Store, Aichi Prefecture)
・Salt 10% (Mexico/2-year sun-dried salt)

3) 20% rice koji
A very luxurious miso containing 20% koji.
This miso is slightly sweet and can be used to make delicious miso soup without the need for stock.
・Soybeans (Fukuyutaka / grown without pesticides or chemical fertilizers)
・20% rice malt (UFC naturally grown rice, rice malt, Miyamoto Koji Store, Aichi Prefecture)
・Salt 8% (Mexico/2-year sun-dried salt)

④ 30% barley koji
Since it is made from 30% koji, it is slightly sweet and is perfect for cold soups.
*Barley miso will be ready in July or August.

・Soybeans (Fukuyutaka / grown without pesticides or chemical fertilizers)
・30% barley koji (barley koji from Ii Shoten, Ehime Prefecture)
・Salt 8% (Mexico/2-year sun-dried salt)

⑤ 20% soybean koji
The beans also have a strong flavor, resulting in a rich, flavorful miso.
It is easy to use as a seasoning or secret ingredient in cooking, and the beans in the miso can also be enjoyed with alcohol.
・Soybeans (Fukuyutaka / grown without pesticides or chemical fertilizers)
・20% soybean koji (soybean koji from Miyamoto Kojiten, Aichi Prefecture)
・Salt 10% (Mexico/2-year sun-dried salt)

Belongings
Apron, towel, writing implements

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

Venue