Miso making at Waratah

Make Miso the traditional way, using Organic soy beans, Koji culture and sea salt. Without the need for pre-packaged products with all of their nasties, this workshop will teach you to make traditional Japanese Red or White miso from scratch!

1. Please choose whether you would like to make red miso or white miso. The differences between the two types of miso are described below for your reference. We will practice with either red miso or white miso, and the other will be covered in the explanation.

[Red miso]
You will keep Red miso at the restaurant or take home with you to rest for a year. It will be worth the wait!!!
Red miso takes about a year to mature. It is characterized by its deep umami flavor. It is suitable for miso soup, marinades, and as a flavor enhancer in various dishes.

[White miso]
You will keep miso at the restaurant or take home with you to rest for a 4-5weeks. also,It will be worth the wait!!!
White miso, on the other hand, uses twice as much koji as red miso, so it matures quickly and has a sweeter taste. It is suitable for soups, marinades, and even for making sweets.

2. Please choose either soybeans or chickpeas. You can make miso with either.
Soybeans cook faster, while chickpeas result in a sweeter finish.

3. Please choose a date for the event from the options below.
Monday 12 August 11am-12:30
Tuesday 13 August 11am-12:30
Monday 26 August 11am-12:30
Tuesday 27 August 11am-12:30

4. Venue, Fee and size
-Venue: Waratah
-Fee: $1,000 (incl. about 2-3 kg of red miso or 3kg of white miso, koji seed, recipes, tasting of various types of miso)
-Class size: 1-10 people

5. Preparation
Waratah:
-250g Dried beans (Soybeans or Chickpeas):Soak the beans in four times their amount of water for 24 hours.
-250g Sea salt for miso making
-400g salt for weight
-Water
-a Container to store the miso (A ceramic canister or glass jar that can hold 3 liters, news paper)
-Pressure cooker for cooking beans. If you don’t have a pressure cooker, you can use a regular pot, but it will take over 5 hours to cook the beans. In that case, please cook the beans in advance.
-masher to mash the beans
-Stick vegetables for miso tasting (fresh carrots or celery)

Soramame:
-Koji seed
-Recipes
-Various types of matured miso for tasting


Please let us know your preference.
If you have any questions, feel free to message us.