Cooking With Miso

The star of this menu is miso, a flavor bomb of umami — sweet, salty, and savory all at once — that has been essential to Japanese cooking for more than 1,000 years.  

You’ll start with a miso tasting and learn the differences between white, saikyo (mild, pale in color), red, awase (also known as "mixed" miso, with a bronze hue), hatcho (strong, dark red color), mugi (medium strong with a golden hue), and more. 

You’ll learn how to cook with miso, including when to blend different kinds, how to make the most of its flavor, and tips for preserving this powerhouse of pre- and pro-biotics. 

On the menu:

• Five-color miso soup
• A classic miso sauce you can use for everything, including:
  • Misoyaki onigiri (grilled rice balls) 
  • Five-spice miso chicken
  • Classic misoyaki sablefish 

You’ll even taste a miso dessert! You'll eat well throughout this class, learn new recipes, and gain a deeper understanding of the washoku principles that guide Japanese food traditions. 

Details

Fresh sablefish (black cod) is abundant in the fall, but salmon will be substituted if fresh sablefish is not available.

Materials

Class Policies

Instructors or Guides