The class started with learning about miso and tasting of different types of miso. We also tasted some of our homemade miso.
The guests were then divided into two groups to work on making miso from scratch. Team A made miso with steamed soybeans in pressure cooker, and Team B made it with slow-simmered soybeans (4 hours simmering). When everybody was pounding the soybeans, it was like a Japanese taiko drum competition!
Everybody got their own handmade miso to take home to ferment for the next months. I was so happy to see them enjoying making miso very much!
After the hard work, we had miso-themed lunch, by using our 2-year-old homemade miso. The appetizer was miso-marinated tofu and eggs with wasabi. They were so good with Hakkaisan, Tokubetsu Junmai (from Niigata). Main course was Ishikari Nabe (salmon and vegetable hot pot in miso-based broth), followed by ramen "shime" course.
Everybody had my "surprise" homemade miso desserts at the end of the class. I made Saikyo Miso Ice Cream and Miso & Walnuts Cookies.
Here's the full menu:
Theme:
Art of Traditional Japanese Miso Making
Date:
June 23, 2012
Program and Menu
Introduction
to miso
Tasting of different types of miso
with fresh vegetables
~
Miso-making from scratch
~
Miso themed dishes
Miso-marinated tofu and eggs
~
Ishikari Nabe (Salmon and vegetables hot
pot in miso based broth)
~
“Shime” ramen noodles
Sake Selection
Hakkaisan, Tokubetsu Junmai (Niigata,
Japan)
Happy healthy donabe life.
