Join Us.

Just good things. We won't be annoying

No Thanks

Workshop - Masterclass - Miso making with Nancy Singleton Hachisu - 10th June 2019


CIBI is proud to host a Miso Making Masterclass with Nancy Singleton Hachisu. Living in Japan since 1988 Nancy has authored Japan: The Cookbook, Preserving the Japanese Way and Japanese Farm Food, marking a significant contribution to the documentation and promotion of culinary traditions across Japan.  Please join us as Nancy walks through the centuries old process of the art of fermentation and miso making.  It will be a hands-on experience and a unique learning opportunity within a small intimate setting of 10-12 people only.
Date & Time: 11am - 1pm , Monday 10th June 2019 (Queen’s Birthday)
What : Traditional Japanese Miso Making Class
Hands on making your own Japanese miso, bring home in noda horo pot to ferment, rice Koji used for the workshop is produced in Japan by legendary shoyu & miso maker Yamaki jozo from organic Japanese rice. Nancy to go through process of making shoyu & miso, Q&A, accompany with tasting some authentic Japanese dishes using Japanese artisan products. Organic barley tea to be served.
Fee: $250pp 
Where: At CIBI 
Program for the Master Class on the day:

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.