Miso-Making Workshop & Recipes
Join us for a hands-on miso-making workshop led by Baba, an 80-year-old Japanese grandmother, and her son-in-law Matt, a British chef.
Saturday 18 April, 10am - 12pm
£65 per person
Ticket price includes all ingredients and a Noda Horo enamel container to take home.
Limited to 10 participants
What is miso, and what role does it play in Japanese food culture? Miso has been made in Japan for over a thousand years and remains a cornerstone of everyday Japanese cooking, from the morning miso soup to marinades, dressings and simmered dishes. We'll explore how three simple ingredients, soybeans, koji and salt transform through fermentation into something deeply nourishing and full of umami.
Your Teachers
Baba
Baba (the name her grandchildren call her) grew up near Tokyo Bay, where she helped with nori (seaweed) farming and learned to fillet fresh fish as a matter of course. For over 55 years, she has cooked traditional Japanese home cooking day in and day out, making miso and umeboshi from scratch each season without fail. She is the real thing.
Matt
Matt trained as a chef in London, working his way through French kitchens before moving to Japan 20 years ago, when he married his Japanese wife. He spent two years cooking in Tokyo restaurants before returning to London, where he has since developed a creative style blending modern European and Asian influences. He currently runs pop-up events and is preparing for an upcoming venture in Spain.
