Why don’t you join us to make miso, a traditional Japanese seasoning?

The taste changes slightly depending on the person who makes it. That is because each person’s hands have different bacteria, and fermentation also changes.

You can take home the miso you make. After about six months to a year, you can eat it.

At the tasting, participants will try using old miso to pair with a variety of dishes. Not only Japanese dishes, but also pesto to be paired with bread will be offered.

Although miso making is what we teach here, you can also learn about miso.

For example, how did miso begin?　What is the history of miso in Japan?

What are the different types of miso, and so on.

We will try our hand at making miso with the common soybean miso. You can also make it with chickpeas, azuki (adzuki beans), black beans, and lentils.

Recipes for making miso will be provided, so you can try making miso yourself after you return to your own country.

Many guests from overseas who have stayed at our guest house have participated so far, and the program has been very well received.

We look forward to your participation.

Instructor: Yoko Konomatsu (owner of Konocafe Nishiogi, who makes and sells homemade bread and has been interested in fermented cuisine)

Location: KonoCafe Nishiogi

Address: 4-8-21 Imagawa, Suginami-ku, Tokyo

Access: 18 minutes from Nishi Ogikubo Station on the JR Chuo Line. Or 12 minutes by bus from Ogikubo Station, 1 minute from the bus stop.

Hours: 3:00 p.m. – 6:00 p.m.

Fee: 4,000 yen

Languages: Japanese, English

Dates: Saturday, Sunday, Monday, and Tuesday as specified (if there are not enough participants or if there are prior plans, the event will be canceled).

Minimum number of participants: 2

Reservations: Please use the application form at the address below.