TASTE of JAPAN vol.4 – Miso Making Workshop –
Discover the world of miso and its authentic culinary applications!
Make and learn to utilize your very own miso paste.
Due to the great success and high demand of TASTE of JAPAN vol.3, SHOKUDO will be reinstalling the Miso making workshop in TASTE of JAPAN vol.4 on the 30th of December. We hope to organize a memorable and exciting workshop once again.
In this workshop – lectured and led by Japanese kojiologist Marika Groen – you will make and take home your very own miso. Miso is a fermented soybean paste which has made its mark as a culinary cornerstone for a wide variety of staple dishes in Japan.
In recent years miso has been gaining wide recognition for its health benefits and unique flavor. It is a great plant-based protein rich seasoning that can be used to add savory saltiness to soups, stir-fry’s, stews, dressings, and marinades to name a few and is adored and implemented by many chefs world-wide.
After making your own miso, we will serve a delicious winter-seasonal soup with miso brought in by Marika and prepared by the chefs of SHOKUDO.
Date: Friday 30 December 2022
Time: 16:00-17:30 / 19:00-20:30
Event duration: 1,5 hours
Location: SHOKUDO, Kleinesingel 41, 3572CG Utrecht
Price: €63 p.p.
Number of participants: Max. 12 people per time slot
Pre-booking is necessary
The workshop will be held in English
Workshop Lecturer
Shinji Otani Photography
Marika Groen
Marika Groen is a kojiologist, travelling brewer, photographer, writer, and the head of Malica Ferments.
She was born in Japan, and is now based in Europe, where she shares philosophical and mythological aspects of koji-making through three-day “Kojiology” classes.
In between instructing koji, miso, shoyu, doburoku sake, natto and a broad range of fermentation classes, she organises an annual fermentation tour with brewery visits, field work, and wild-crafting tours.
In 2021 she published the artistic manual Cosy Koji as a visual collaboration with her fellow fermentaters.
After the introduction about this core element of miso, you will be ready to make your own miso in a 500ml jar (provided) and take it home to further ferment.
The entire process and steps taken will be explained. You will also learn about the uses of miso in your own kitchen once it’s ready.
To round off the day, we will enjoy a bowl of miso soup and complete the session with Q&A to make sure you know everything surrounding the production and use of traditional Japanese miso.
About Reservation
TASTE of JAPAN vol.4 – Miso Making Workshop –
There are two timeslots: one from 16:00 – 17:30 and another from 19:00 – 20:30. The workshop will be held at SHOKUDO, Kleinesingel 41, 3572CG Utrecht.
The participation fee is €63 per person with a total of 12 participants per timeslot. To participate a reservation is required (see form below). There is no need to bring any equipment from home.
However if you would like, it is possible to bring an apron and/or a bag to take home the miso for your ease.
・Date: Friday 30 December 2022
・Time: 16:00-17:30 / 19:00-20:30
・Event duration: 1,5 hours
・Location: SHOKUDO, Kleinesingel 41, 3572CG Utrecht
・Price: €63 p.p.
・Number of participants: Max. 12 people per time slot
・Pre-booking is necessary
・The workshop will be held in English
※We will confirm your reservation or offer you a different time slot if a time slot is already fully booked.
In connection with the necessary preparation for this workshop, we kindly ask you to pay in advance. You will receive a payment request for this via e-mail.