Miso Making Workshop with Maki

Maki’s 91 year old grandma makes her own miso from scratch every year. She has been making it for 70 years since she married Maki’s grandpa. She works with the seasons, making it at the end of summer, or more recently making it in autumn when the summer has been too long and warm.

Maki "I grew up eating my grandma’s miso and finally had the opportunity to make it with her in her hometown of Kumamoto in 2019. I’ve helped her several times since then, learning her techniques and making my own miso here in Australia as well. My grandma is also actively involved in helping her community learn how to make miso and everyone is invited to get involved. I want to do the same here in Melbourne and keep the tradition alive."

During the workshop Maki will share her knowledge of Miso and guide you step by step through the process. You'll go home with a jar of Miso and lots to tell your friends.

What is miso?

Miso dates back to the Neolithic period. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae). It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food. Miso is high in protein and rich in minerals, and it played an important nutritional role in feudal Japan.

During the Edo period (1603–1868), various types of miso that fit with each local climate and culture emerged throughout Japan.

Today, miso is produced industrially in large quantities, and traditional homemade miso has become a rarity.

⁃ from Wikipedia

All equipment and ingredients are provided, plus tea/coffee.