Our popular Natto, Koji and Miso workshops are returning!
Natto workshop: Feb 22 from 10-11am & Feb 26 from 2-3pm
Natto is fermented soy beans that is very healthy and popular food in Japan. In this workshop, important tips in natto making are taught. Nothing to bring. Fee is $15 that includes a pack of natto (200g), recipe, and small amount of starter yeast. Choose one of two days.
Koji workshop(supplementary to Miso workshop*): Feb 27 from 9:30 – 11am
Koji is fermented rice that is used for miso making and also for sake making too. In this workshop, how to start the fermentation is demonstrated. Nothing to bring. *Fee is included in the miso workshop.
Miso workshop: Mar.01 from 10-11am & Mar. 05 from 2-3pm
Miso is a bean paste made from soy beans and koji and used in Japanese cooking. Fee is $20 that includes a pack of koji. Some items to bring to the workshop shown below. Choose one of two days.
What to bring (Koji is provided):
Soy beans: cook soft after soaking in water overnight and drain the broth (do not throw away), then mashed with masher or handheld mixer
salt: for amount, please refer to the table below, table salt is OK.
broth: one cup* (6oz)
container: 2L of jar, preferably made of ceramic or pottery and cylindrical with a large mouth so that hand can be put in.
bowl: ~5L for mixing koji and beans
*note: 1 Japanese cup = 180 mL = 6 oz
|| rose miso
|8 cups (rice 4 cups)||8 cups (rice 4 cups)||8 cups (rice 4 cups)|
|dry soy beans||2 cups||3 cups||4 cups|
|salt||0.4 cup=~72 mL||0.8 cups=~144 mL||1.2 cups=~216 mL|
|broth||~1 cup=180 mL||~1 cup=180 mL||1 cup=180 mL|
|container||2 L||2 L||2 L|
|aging time||2 months||5-6 months||10-12 months|
Please contact Masaki Endo for registration and more information: