Do you know Miso味噌?
If so, how do you like to eat miso? Miso soup 味噌汁? or you might have it in your fridge but don't know what to do with?

Miso is one of the most popular condiments in Japan. Noriko and I both grew up in Japan and used to have a dish prepared with miso every single day. For example, bowl of miso soup, miso marinated grilled fish, miso braised eggplant, miso braised meat or Udon in red-miso broth . Have you tried one of them before?

Since Noriko and her husband Yota started their Koji factory in Montreal, I enjoy using their miso at home and at work.

This collab workshop, we are sharing;

• How to make Mugi-miso (and you’ll bring it home with you)

• How to prepare Dashi for miso soup (Kombu seaweed & Katsuo bonito flakes, vegan option upon request)

I’m preparing a bowl of Miso soup with Autumn vegetables and mochi, and Onigiri to enjoy after miso making. 

Bring your own apron, towel (to wipe your hands) and a bag for a jar of miso (500ml).

Special note for the ingredients for miso making;

One of our friends managed to get some barley from Miyazaki, Japan recently. These are local varieties of barley, naturally grown without pesticide. It is very special and we are honoured and excited to use them at this workshop. The soybeans we are using for miso making at this workshop are organic and grown in Quebec. 

We are looking forward to see you!

Fee : $70
Registration is required. To register, please write to noriko@san-o.ca with your full name and “Mugi-miso workshop on November 12” on the title. Once we confirm your registration, we’ll send you a confirmation email.