Duration: 90 minutes

Kinzanji Miso is a type of 'Name-Miso', traditionally eaten with rice or raw vegetables rather than being used for cooking. What makes Kinzanji miso unique and special is that it uses all three traditional Koji; rice, barley and soybean, as well as plenty of seasonable vegetables. 

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. 650g Kinzanji miso to mature for the following 2 months. 100g each of Rice Koji, Barley Koji and Soybean Koji will be shipped for UK address before the class. You will receive a class instruction with a full recipe a few days before the workshop by email. 

You will need:

• Large bowl
• Kitchen scale
• Your choice of suitable summer vegetables (plenty of ginger, cucumber, aubergine, red pepper, carrots are recommended)
• Honey
• Sugar
• Sea salt
• Sake
• Anti bacterial wipe or spray
• 750ml - 1L jar, ideally made of glass

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

• 100g Rice Koji
• 100g Barley Koji
• 100g Soybeans Koji

It is an utterly delicious miso, quite addictive with crunchy cucumber and carrots as a dip. 

It is also superb to go with cheese!