Traditional Japanese Soy Miso & Amazake Class
WHAT IS MISO?
Miso is a fermented bean paste traditionally made from soybeans and rice koji (malted rice) and salt. It is a beautiful umami-flavoured paste used for dressings, dips, marinates and even in some desserts! In this class we will be using organic soybeans, Organic Brown Rice Koji and Okinawan sea salt form Ishigaki to make this miso!
WHAT IS KOJI?
Koji will be used as the starter to ferment Japanese food such as miso, sake, mirin, soy sauce and amazake. We will be using rice koji made from cooked rice, which is inoculated with a culture that is called̴ Aspergillus oryzae Koji-kin in Japanese.
WHAT IS AMAZAKE?
Amazake is a naturally sweet (no sugar added) non-alcohol drink made from koji and glutinous rice. However, many commercially sold Amazake from Japan is sweetened with sugar and made by sakekasu (the rice pulp from making sake) mixed with water. Amazake is not only a delicious dessert, but it is also very nutritious as it contains Vitamin B1, B2, B6, Folic acid, Oligosaccharide, Cysteine, Arginine and Glutamine and plant-based lactic acid which is great for gut health!
WHAT WILL YOU LEARN?
- How to make a traditional miso with soy beans and Ishigaki sea salt
- Different types of miso and how to use them
- About Koji and how to use it
- How to make flavoured Amazake
WHAT WILL YOU TAKE HOME?
- A jar of miso to ferment at home (this will take at least 1 month or more depending on how mature you'd like your miso to be)
- A bottle of Amazake
- A recipe
WHAT TO BRING?
- 1x apron
- 1x pen
We will confirm your seat(s) once all fees are received. Deadline for any cancellation request is 24 hours prior to the start time of the class. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 24 hours prior to the class for any refund to be made back to your account.
Room A, 21/F, Yiuga Factory Building, No.62 Victoria Road, Hong Kong
Length of class: 2.5 hours̴
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