It’s time to make miso again and for this year’s class we’re including instruction on how to prepare and use shio kōji. Both miso and shio kōji are made with kōji, and both are used to add flavor to all sorts of dishes. But while the miso will need to mature through spring, summer, and into fall, the shio kōji will be ready to use in only a couple weeks. For the class, we will use premium Japanese soy beans, sea salt, and kōji made the traditional way, and Chef Tateno will prepare a couple dishes to show how miso and shio kōji can be used.

Time: February 16, 2020 (Sun.) 12:00~15:30
Cost: 6000yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: February 12, 2020 (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.


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