Miso is a fundament element in a cuisine hailed for the subtlety and complexity of its flavors. Despite that, however, miso itself is surprisingly easy to make. And winter is the best time to make it! In our miso class, you’ll learn how to make your own miso using organic soybeans, kōji (the ingredient that makes the fermentation happen), and premium Wajima sea salt. In the end, you’ll have 2 kilograms of miso that will be ready for use in October. You’ll also get an idea of how miso can be used as Chef Tateno will prepare a simple dish for everyone to enjoy.

Time: February 10, 2018 (Sat.) 12:30~16:00
Cost: 5,000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: February 7, 2018 (Wed.) 11:00 AM

Location: Yanaka (Taito-ku) at a location convenient to both the Chiyoda Subway Line (6 minutes from Sendagi Station) and the JR Yamanote Line (8 minutes from Nippori Station).
Details will be provided to those who register for the class.

Cancellation Policy:
By the way, if you make a reservation, but later find that you cannot attend, please let us know as early as possible.
#Please note that payment of the participation fee will still be expected for a cancellation after the deadline and in the case of a simple failure to attend after making a reservation. Bank transfer details will be provided. A person who reserves a class spot, but then fails to attend, without notifying Kitchen Nippon, may be blocked from further participation. We have decided to implement this rule because we purchase materials for each class and late cancellations and no-shows result in wastage and make it difficult to hold the class fee down.

This class will be taught by Chef Machiko Tateno.

Sign up by:

1) Sending an email message to kitchennippon@hotmail.com
2) Sign up   atmeetuplogonew