Your homemade miso is truly unique, with a flavour profile that sets it apart from any other.

Kinzanji Miso, in particular, is an exquisite creation crafted with a medley of seasonal vegetables and a trio of distinct koji varieties—rice, barley, and soybean, each one takes 3 days to prepare and ferment immediately before the class by the chef.

This harmonious blend creates a symphony of umami flavours, showcasing both complexity and depth. Traditionally crafted during the warmer months, Kinzanji Miso reaches maturity within a relatively brief fermentation period of 3 months, although it could improve over the following few months.

This variety of miso, known as 'Namemiso,' is best enjoyed as 'accompaniment to food' rather than a cooking ingredient. Its versatility shines when paired with steamed vegetables, meats, or fish, but it's equally delightful with crisp slices of cucumber and celery or a comforting bowl of rice. Surprisingly, Kinzanji miso also makes a delightful addition to a cheese board.

In our class, you'll embark on a journey to create your own signature Kinzanji miso using a selection of seasonal vegetables and fruits sourced from our kitchen. Expect to work with ingredients such as aubergine, ginger, cucumber, carrot, fennel, apple, pear, and more.

Throughout the session, you'll delve into:

- Understanding the role of koji as the fermentation starter for miso.
- Exploring the intricate fermentation process of miso.
- Hands-on instruction on crafting Kinzanji miso.
- Learning about various types of miso and their culinary applications.

Following a variety of food tasting with the Kinzanji Miso from the previous year, you'll take home a jar of freshly prepared Kinzanji miso, ready to mature and develop its rich flavours in the comfort of your own home.