Workshop: Miso masterclass

Discover the secrets of Japanese fermentation! This hands-on masterclass introduces you to koji (Aspergillus oryzae, a Japanese fermentation culture) and teaches you how to make miso, one of the best-known koji-based ferments.

What is miso?

Miso is a traditional Japanese fermented seasoning with an umami flavour, used to season sauces, soups and dressings. The most famous miso dish is miso soup, but miso can also be used to marinate and ferment vegetables, fish and meat. Recently miso has been used more and more outside Japan, even in desserts. Miso is a protein-rich superfood with plenty of vitamins and minerals, and it combines prebiotic and probiotic properties.

What is koji?

Koji is the heart of Japanese cuisine. It creates the unique flavour world and the famous umami taste, and it is the basis of miso. In Japan koji is held in such high regard that it has been officially named the national mould of the Japanese, and it has a day of its own each year. Koji is the basis of many traditional Japanese products, such as miso, soy sauce, sake and mirin rice vinegar.

What the workshop covers

Lecture: the history and uses of koji and the koji-making process. Miso fermentation, the different types of miso and the many ways to use miso in the kitchen.

Tasting: we taste koji grown on different grains, several types of miso, amazake, shio koji, and treats made with miso, such as miso butter and miso cookies.

Practical part: we go through the practical stages of making miso together. We make shiro miso as a group.

Participants take home:

A thorough understanding of koji-based ferments

Practical knowledge of how to make miso

Plenty of exciting culinary ideas

A digital handout with recipes

As a gift, a Metsik Toit miso (the same type of miso that we start fermenting in the workshop)

On site you can buy handmade misos and fresh or dried koji to keep experimenting with koji-based products such as shio koji, amazake and miso.

Whether you are a beginner in fermentation or a long-time enthusiast, you will leave with plenty of knowledge and inspiration to try at home!

Workshop leader

Liis Tuulberg founded Metsik Toit and has been a long-time fermentation enthusiast. They learned fermentation at Nordic Food Lab in Copenhagen and for the past decade have devoted themselves to the world of fermented foods and drinks. Metsik Toit offers workshops for both professionals and home cooks. The Metsik Toit pantry always has several exciting experiments fermenting: different types of miso, kimchi, krauts, all kinds of vegetable ferments, yoghurts, probiotic drinks, handmade vinegars and more. The most special shelf is the one devoted to fermented local wild plants and fungi.

Location and parking

The workshop takes place at Üks Maja, Valdeku 66. Public transport: buses 14, 18 and 18A from the city centre and bus 33 from Mustamäe. The stop is right next to the building. You can park in front of the building, behind the gate and in the yard.