Traditional Japanese Miso Making and Vegan Lunch with Miso Souvenir
You can learn and experience:
How to make miso from scratch with the help of a macrobio vegan teacher
How to make Japanese traditional dishes using Miso.
Very traditional Japanese dinner including steamed brown rice cooked with the clay pot, Miso soup, some vegetable dishes, tofu dish and dessert.
A talk about soy beans and koji culture, the main ingredients of Miso with a hand out.
To stay in the normal Japanese home with tatami mat room
You can bring back 500g of miso that you made in the class which will mature in 9~12 months
And if time allows:
A talk about veganism and macrobiotics
The atmosphere is very relaxed, peaceful and intimate as the venue is located in the countryside, about 1.5 ~ 2 hours away from central Tokyo and the number of the guests are small.
A few kinds of vegetable dishes
A Miso or Tofu dish
Japanese herb tea
The traditional Macrobio-vegan lunch will be served first before starting cooking session.
You can learn how to make miso from scratch, and also lots about miso, such as how they are categorized, what affect the success of good quality miso, how you can control the environment for miso to be matured satisfactory, and etc.
You can bring back miso that you made.
Get to know your instructors for this class.
10:30 am: Pickup at the Bushu Nagase station
11:00 am: Lecture on Miso ingredients and procedure of Miso making