Foodies

Learn the art of miso and leave with your own fermented preparation with Miku and Sachiyoe

In a nutshell:

Learn the art of miso and take home your own fermented preparation with Miku and Sachiyoe

Your craftsman:

Miku et Sachiyo Enomoto
Chef

Miku et Sachiyo offers you:

Knowledge in Japanese cuisine
A cooking and tasting session

More about the workshop:

75 €

per person

duration: 3:00
from 15 to 99 years old
3 to 10 people
Access for disabled people: YES
Available languages: FR

In this Japanese cooking workshop, you will learn how to make miso, an essential ingredient in Japanese cuisine. Miku and Sachiyo, who are Japanese, will guide you through the process of making your own miso paste step by step.

The workshop begins with an introduction to the history of miso, how it is used in cooking, and the different varieties that exist. You will then learn about the three main ingredients: soybeans, koji and salt. Miku and Sachiyo will explain their role in fermentation and the importance of selecting the correct ingredients.

Next, you will move on to preparing the paste by cooking or crushing the soybeans (depending on the organisation), mixing them with the koji and salt, and then kneading the mixture by hand. Finally, you will form balls and fill your pot, completing the steps necessary for proper fermentation.

After a break, during which you can sample various types of miso used in broths or spreads and compare the flavours, you will learn how to store your miso and when it is ready to eat.

The workshop will conclude with practical advice on fermentation, storage, and when to start eating your miso.

You will leave with your own pot of miso ready to ferment and with all the information you need to get started at home!

Workshop location:

4 Rue Dieudonné Lefèvre, 1020 Brussels

The workshop is accessible by public transport.
Be Here’ Hall. We are located next to the Fermenthings shop, on your right as you enter the hall.

Additional information: