SetagayaWakabayashi

MISO: What? Why? How?

Welcome to this online "MISO What? Why? How?" class

Highlight:

Have you ever eaten MISO ?  Have you ever bought MISO ?

For many people, not only foreigners but also Japanese, MISO is mostly used for MISO soup.

So, after purchasing one package of MISO, you may leave it in the back of the refrigerator.  Or you may be afraid of purchasing one package, as you think it can not be used up.

MISO is too good to waste!  In this class, I will explain WHAT is MISO, WHY is MISO recommended, and HOW MISO can be fully utilized in your daily diet.

For the first 15 minutes, I will explain WHAT is MISO (ingredients, various types, taste difference etc.)  and WHY is MISO recommended (nutirients, health benefits etc.).

Then for next 45 minutes, let's make a few recipes with MISO.

You may see following pictures and can pick up what you want to try.  All of them are very easy!

Or if you have any ingredients which you want to cook with MISO, please let me know in advance, so I can prepare your own recipe and share it in the class.

Or I will introduce 4 recipes which can be cooked with ordinary ingredients.

Inclusion:
1 hour online class. Recipe will be provided before the class.
Exclusions:
Ingredients and seasonings for the class
Meeting point and Meeting Time:
This class will be held online.  ZOOM URL will be provided via mail in advance.
Start - 15 min
Introduction of WHAT is MISO and WHY is MISO recommeded
45 min
Demonstration and cooking lesson

There's nothing special to prepare. Please come with casual clothes.

  • Who love Japanese Cuisine
  • Who are interested in Japanese Home Cooking
  • Who want to make more Japanese friends
  1. Please read participation condition carefully and make sure the class schedule!
  2. Please click on the schedule you want to join and make the reservation.
  3. Please enter necessary items and complete the application.
  4. Continue, please complete payment on the payment page.
  5. Confirmation of the contents of the application, email for participation will be sent.
  6. Please gather at the classroom place on the day before the start time. Cooking class begins.
Cancellation policy

You can cancel the class at any time by following and with NOT violating our cancellation policy.

Day you cancel
(prior to departure)
CHARGE
More than 11 days:
No charge
10-8 days prior:
20% of full payment
7-2 days prior:
30% of full payment
1 day prior:
50% of full payment
On the activity day or No Show:
100% of full payment

Yumi Ogiwara

Teachers profile
My name is Yumi Ogiwara. I was born in Nagoya where Haccho MISO is famous for, and have been growing up with Haccho MISO. As I love eating and drinking, I travel all over Japan and eat many local cuisine. I notice there are many kinds of local MISO which taste/color differs a lot! Amazing and fun! So, I start to learn Japanese fermented foods including MISO, and become Fermentation Life Advisor & Instructor of MISO-making. I would like to explore MISO to more people in the world!
Upcoming availability

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