My introduction to using miso in more than just a soup of goodness was from a friend who gave me a container of miso paste as a present. Miso is a traditional Japanese seasoning, in paste form, that has been an essential part of the Japanese diet since the 8th century.
It is made by a double fermentation process from very simple ingredients: soybeans, salt and culture (Koji). However, each part of Japan has its own special miso, and there are over 1,000 different varieties.
Thereafter I was on a quest to find what I could do with it and as often in life when you discover something, it pops up in front of you all the time. If this is an experience that has happened to you as well, you will be excited to know about some wonderful workshops that are being organised by Wandering Cooks in Fish Lane on the very subject of miso and this time the information, the process of making it and possibilities for its use, are shared by people who have expert knowledge on this. So this is one which is definitely worth exploring and attending.
Wandering Cooks is a great place – they describe themselves as being the heart of Brisbane's food community and it really is that. A place that thrives on being available to all, on sharing and on presenting what the city has to offer, from small producers to pop up kitchens and innovative cooking. Its purpose is to help those who might need a helping hand to get their ideas and products out to the market. Its commercial kitchens are available for hire and the events that are held there are not only helpful to young entrepreneurs in the food industry, but are also fun for all. If you are not aware of the place, this is the link that will take you there.
Today, however, I am going to talk about the miso workshops which are being held on the 30th of April and the 18th of June 2017. They are being held at Wandering Cooks, cnr Fish Lane & Cordelia Street, South Brisbane between 2 and 4 pm and the cost is $80 pp.
The workshop will be run by Sasakani Kobo.
Sasakani Kobo is a very small artisan producer of miso and related products. They are focusing just as much on teaching people how to use miso, through workshops and individual classes, as on the actual production of products.
They will be demonstrating how they make organic miso. We will hear about the history of miso, its background, and details of the various types of miso we can make. There will be samples available for us to try. There will also be suggestions of how we can use miso in everyday cooking. The best bit is that they will demonstrate how we can prepare miso at home. I am very excited by all that this workshop has to offer and I will be attending.
If any of you are interested in attending, then go here.