Workshop - Masterclass - Miso making with Nancy Singleton Hachisu - 10th June 2019
This is a hands-on experience where each participant will be able to make 1.75 kg of mash for their own miso. Everyone will bring the mash home in a Noda Horo pot and the mash will happily ferment in ambient temperature at home. Rice koji for the mash is produced in Japan by legendary shoyu and miso maker, Yamaki Jozo from organic Japanese rice.
While the participants prepare their mash, Nancy Singleton Hachisu will also visually walking them through the two different processes to make shoyu and miso—in an easily understandable fashion (something that many Japanese do not know even know).
All questions regarding miso types, selection, storage, and use will be discussed.
Accompanied with this miso-making workshop will be some authentic Japanese dishes using Japanese artisanal products: Miso-Cured Egg Sprinkled with Wadaman 7-spice (as seen in the Salt episode of Netflix’s runaway hit: Salt, Fat, Acid, Heat, a miso sampling: breakfast radish with brown rice miso: baby carrot with barley miso; thin scallion soybean miso. All served with small ume-furikake rice balls Hachisu organic rice. Cold organic barley tea will also be served.