Do you know ‘味噌Miso’? If so, how do you like to eat it?
Myself, I love miso soup 味噌汁, especially with white miso 白味噌, Enoki, soft tofu and green onion or hearty miso with a bunch of mushrooms and root vegetables such as daikon and sweet potatoes.

Miso is one of the most important condiments in Japanese cuisine. Most of miso in the market is made with soy beans and Koji which is mold-inoculated rice. Sometimes soybeans is replaced or added with barely, other kind of beans like chickpea, lentils etc.

This workshop, you’ll learn and taste about miso itself. There are a couple of company produces miso in Quebec. One of them is La brasserie San-Ô which produces Koji (mold-inoculated rice) in Montréal.

Koji麹 is one of the most important ingredients for Japanese condiments, such as Miso, Tamari, Mirin, and Sake.

*I’m preparing lunch with the condiments with Koji and sharing some tips to combine these condiments in every day cooking!

After tasting miso, I’ll share how to make miso soup at home. Then, explain about Miso-maru(Miso bomb) which is an instant miso soup ball. You put the miso-maru in a bowl or cup, pour hot water, stir and ready to enjoy! It is a great idea for breakfast or quick to-go lunch.
After the lecture, you’ll make your own Miso-maru. Trust your taste and creativity!

You’ll learn

• all about Miso

• all about Miso soup

• how to choose ingredients for tasty miso soup

• how to use Japanese condiments in everyday cooking
  

You’ll make

• 4 Miso-maru (you’ll take 3 of them home)

You’ll taste

• one of your Miso maru

• Japanese lunch prepared with Koji condiments

• Dessert and tea (Hoji-cha or Matcha)

Looking forward to share Miso time with you!

Date; Wednesday, May 10th
Time; 11am to 1pm
Location; Westmount, 5min. walk from metro Vendôme
Fee; 60$

Registration is required.