Join Ai to learn how to make miso, the essential fermented Japanese paste that is used in a range of traditional Japanese dishes. In this hands-on class, Ai will take you through the steps for making a traditional country style miso. At the end of the class each student will be given a one kilo batch to age at home, a process that will take six months but trust us, it’s worth the wait! You will also learn about making koji, a cultured rice that is used to ferment not only miso, but other Japanese ingredients including soy sauce, mirin and sake. Using a batch of the miso paste that Ai has already aged, she will make a bowl of miso soup with all the garnishes to enjoy at the class.
Miso Making Class
essential fermented Japanese paste
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Culinary Teacher, Chat Potato
Ai studied at the renowned Tsuji cooking school in Osaka, returning to Chiba to work at a local Japanese -French restaurant. She then travelled to Lyon in France to study further while working at Chateau de Bagnole as an apprentice. Returning to Japan she was the first female cook at the one Michelin star Mona Lisa French restaurant in Tokyo for 2 years before taking a position at Le Gavroche in London for a further 2 years. She arrived in Melbourne to take up the Chef de partie position at Philippe Mouchel’s Brasserie in the Crown Casino. Following further study Ai became the office manager at Izakaya Enterprises working with Simon Denton and his team. Currently she is a working mother who runs her own business, Chat Potato, teaching authentic Japanese cookery. More