Miso is seasoning produced by fermenting beans with salt and koji grown on grains (mold Aspergillus oryzae).
The result is a thick paste rich in umami taste, high in protein, and rich in vitamins and minerals. Miso is widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.

Traditional japanese miso is made from soybeans, but during the workshop we are going to use swedish yellow peas.

During this workshop you will learn:
– short history of traditional miso making and modern miso making
– what is Koji – mysterious fungus used in miso making
– what is happening during miso fermentation
– what are the types of miso
– how to use miso in cooking

You will go home with a 1l jar of your Miso-to-be that you will look after it for about a year.

This workshop will not cover making koji which is a 3-day process. We will work on koji prepared in advance

The workshop consists of:
– theoretical introduction,
– tasting different types of miso
– practical part – preparation of your own miso

Workshop teacher:
Agata Bielska – fermentation, foraging and wild food educator, artist, and chef at RUDE FOOD Malmö