Miso Making — January 10 ／ 味噌仕込みクラス

$80.00

Miso you make yourself tastes different. It's fresher, and it's yours — you choose how salty, how sweet, how deep you want it to go.

This is a bilingual class, taught in both English and Japanese. 日本語は下に。

WHAT WE'LL DO

· Miso itself — where it comes from, and the different kinds there are

· The three ingredients — soybeans, salt, and koji, and what each one does

· How to start a batch, step by step

· Hands on: you mix and pack about 1 kg of miso and take it home the same day

· A bowl of miso soup and a small plate of fermented side dishes

I cook the soybeans ahead of time, so we go straight to the part that matters. I'll also walk you through the months that follow — when to check it, what the surface should look like, and how to tell when it's ready. Written care instructions go home with you.

DATE & TIME

Sunday, January 10 · 1:00–3:00 PM (2 hours)

LOCATION

HAKKO STUDIO, Covina, CA

I send the address once you book.

FEE

$80 — includes 1 kg of ingredients, your container, and everything you need on the day

WHAT TO BRING

· An apron

· A notebook and pen

· A bag to carry your miso home

FOOD AND ALLERGIES

I'm not able to prepare separate food for allergies or dietary restrictions, but I do want to know about them — please tell me when you book. The class involves soybeans throughout, and what I serve contains soy, wheat, and fish (in the dashi).

CANCELLATION

Cancellations are accepted up to one week before class. After that I've already started preparing ingredients, so I'm not able to refund.

I need three people to run the class. If we don't get there, I'll cancel and refund everyone.

──────────

味噌仕込みクラス

自分で仕込んだ味噌は、味が違います。塩加減も、甘さも、熟成の深さも、自分で決められます。

このクラスは英語と日本語の両方で行います。

クラス内容

· 味噌について — 歴史と種類

· 材料について — 大豆・塩・麹、それぞれの役割

· 仕込み方の手順

· 実習 — 約1 kgを仕込んで、その日にお持ち帰り

· お味噌汁と、発酵食の小皿

大豆はこちらで炊いておきますので、すぐ実習に入れます。仕込んだあとの管理についてもお話しします。いつ様子を見るか、表面がどうなっていれば順調か、食べごろの見分け方。手入れの手順書をお渡しします。

日時

1月10日（日）13:00–15:00（2時間）

場所

HAKKO STUDIO（Covina, CA）

住所はお申し込み後にお送りします。

参加費

$80 — 材料1kg・容器・当日使う道具すべて込み

持ち物

· エプロン

· 筆記用具

· 味噌を持ち帰る袋

お食事とアレルギーについて

アレルギーや食事制限への個別対応はできかねますが、お申し込みの際にお知らせください。クラスでは終始大豆を扱いますし、お出しするものには大豆・小麦・魚（だし）が含まれます。

キャンセルについて

クラスの1週間前までキャンセルを承ります。それ以降は材料の仕込みに入っておりますので、返金いたしかねます。

3名に満たない場合は中止し、全額返金いたします。

Miso you make yourself tastes different. It's fresher, and it's yours — you choose how salty, how sweet, how deep you want it to go.

This is a bilingual class, taught in both English and Japanese. 日本語は下に。

WHAT WE'LL DO

· Miso itself — where it comes from, and the different kinds there are

· The three ingredients — soybeans, salt, and koji, and what each one does

· How to start a batch, step by step

· Hands on: you mix and pack about 1 kg of miso and take it home the same day

· A bowl of miso soup and a small plate of fermented side dishes

I cook the soybeans ahead of time, so we go straight to the part that matters. I'll also walk you through the months that follow — when to check it, what the surface should look like, and how to tell when it's ready. Written care instructions go home with you.

DATE & TIME

Sunday, January 10 · 1:00–3:00 PM (2 hours)

LOCATION

HAKKO STUDIO, Covina, CA

I send the address once you book.

FEE

$80 — includes 1 kg of ingredients, your container, and everything you need on the day

WHAT TO BRING

· An apron

· A notebook and pen

· A bag to carry your miso home

FOOD AND ALLERGIES

I'm not able to prepare separate food for allergies or dietary restrictions, but I do want to know about them — please tell me when you book. The class involves soybeans throughout, and what I serve contains soy, wheat, and fish (in the dashi).

CANCELLATION

Cancellations are accepted up to one week before class. After that I've already started preparing ingredients, so I'm not able to refund.

I need three people to run the class. If we don't get there, I'll cancel and refund everyone.

──────────

味噌仕込みクラス

自分で仕込んだ味噌は、味が違います。塩加減も、甘さも、熟成の深さも、自分で決められます。

このクラスは英語と日本語の両方で行います。

クラス内容

· 味噌について — 歴史と種類

· 材料について — 大豆・塩・麹、それぞれの役割

· 仕込み方の手順

· 実習 — 約1 kgを仕込んで、その日にお持ち帰り

· お味噌汁と、発酵食の小皿

大豆はこちらで炊いておきますので、すぐ実習に入れます。仕込んだあとの管理についてもお話しします。いつ様子を見るか、表面がどうなっていれば順調か、食べごろの見分け方。手入れの手順書をお渡しします。

日時

1月10日（日）13:00–15:00（2時間）

場所

HAKKO STUDIO（Covina, CA）

住所はお申し込み後にお送りします。

参加費

$80 — 材料1kg・容器・当日使う道具すべて込み

持ち物

· エプロン

· 筆記用具

· 味噌を持ち帰る袋

お食事とアレルギーについて

アレルギーや食事制限への個別対応はできかねますが、お申し込みの際にお知らせください。クラスでは終始大豆を扱いますし、お出しするものには大豆・小麦・魚（だし）が含まれます。

キャンセルについて

クラスの1週間前までキャンセルを承ります。それ以降は材料の仕込みに入っておりますので、返金いたしかねます。

3名に満たない場合は中止し、全額返金いたします。

  • Explore the world of Japan's iconic fermented seasoning, Miso, in this hands-on workshop led by Yoko Maeda Lamn, a Certified Miso Sommelier, and Koji Instructor from Japan. Dive into the depths of Miso's complex and delicious umami flavors, and discover the art of crafting your own unique Miso. Learn how the environment and the maker's touch influence Miso's taste, color, and characteristics.

    Make sure to bring your own class writing materials for the workshop and a bag to carry home your own Miso. All Miso making materials and glass jars are included.

    The location details will be provided in advance in the City of Covina, Los Angeles.

    * Minimum 2 participants, maximum ６participants per class

  • • Create your personalized Miso using essential ingredients, including specially crafted "Koji" fermentation starter from HAKKO

    • Taste five different Miso varieties crafted by Japanese Miso makers to deepen your appreciation of this traditional seasoning

    • Gain insights into the history, types, and health benefits of Miso

    • Understand the ingredients and the preparation method

    • Craft approximately 1.5kg of your own Miso

    • Participate in a Miso tasting session, comparing your homemade Miso to five different types of Miso.

    • Receive three recipes featuring Miso

  • Your instructor for this session is Yoko Maeda Lamn, an Expert Miso Sommelier and Koji Instructor from Japan. Join us for a unique opportunity to explore the flavors of Japanese Traditional Miso.

    We look forward to welcoming you to this enriching experience. Don't miss out on the chance to craft your own Miso and savor its unique flavors.

  • If you need to cancel your class and want a refund, you need to cancel a full week (7 days) in advance before the class starts. All materials are purchased before hand and it's hard to deal with last-minute cancellations.

    Instead of dropping out if you have a schedule conflict, a better idea is to ask around and see if any of your friends want the spot. If you need to cancel the class 7 days before it starts, please contact us.

    There are no refunds for cancellations after the 7-day period before a class starts.