Miso, to me, is my passion and it's my heart and soul. So, I was so excited to host more miso-making classes this past weekend.
As a part of the healthy lifestyle of donabe and Japanese cooking, I passionately encourage people to eat miso everyday and eventually make your own miso! Miso is not only one of the most versatile ingredients but also has incredible health benefits. And, your homemade miso tastes the BEST.
We started with the tasting of amazake, followed by the tasting of different types of miso. We also tasted our still immature homemade miso (which was made last September).
Then, we moved on to make the miso together from scratch. Our goal was to make the best miso, so we used all the premium quality ingredients which were shipped from Japan.
After the "hard labor" of miso making, we had the lunch with the miso-themed dishes.
Miso-marinated tofu and eggs were so delightful with the chilled nigori-sake.
The main course was Hokkaido's regional "Ishikari Nabe", which is a hot pot of salmon and vegetables in miso-based broth. This traditional hot pot was cooked in our classic-style donabe, "Hakeme".
"Shime" (the end of the course) was miso-garlic-butter ramen noodles.
The guests we had on both dates were really fantastic. I was so grateful for their enthusiasm and was also very happy that they enjoyed miso-making.
Miso
