Duration: 90 minutes

We are very excited to share the joy of making the barley miso in summer according to the tradition of southern Japan. While miso making is normally conducted during the winter months, sweet barley miso is traditionally made during the summer months in Kyusu, the southern most mainland of Japan. The proportion of barley Koji is double the volume of soybeans, it will rapidly saccharides the miso at warm temperature in the oven, after which the miso slowly matures for over a month in the fridge. This is extremely fast in miso term, where you are normally expected to wait for more than 6 months. 

Miso is one of the most important condiments in Japanese diet, along with soy sauce, mirin and sake. It provides the gut with beneficial bacteria that help us to stay healthy, good gut health is known to be linked to our overall mental and physical wellness. Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. 

You will make approx. 500g sweet barley miso to mature for the following 1 month. 200g Organic Barley Koji, 100g Organic Soybeans and small amount of sake lees will be shipped before the class to the UK address.  You will receive a class instruction with a full recipe a few days before the workshop by email. 

You will need:

• Large saucepan to cook soybeans (or pressure cooker)
• Large bowl
• Kitchen scale
• Sea salt
• Anti bacterial wipe or spray
• 500ml - 1L jar, ideally made of glass
• Electric oven that can keep miso at 50°C

If you live outside the UK and wish to attend the class, please purchase ONLINE CLASS ONLY. You need to obtain the following ingredients in addition to the above.

• 200g Barley Koji
• 100g Uncooked Whole Soybeans
• Small Amount of Sake Lees (not essential)

Sweet barley miso is lovely for miso soup, as a condiment and to eat with vegetable sticks.