Time & Location
Nov 13, 2022, 1:30 p.m. – 3:00 p.m.
nagomi beauty room, 2372A Bloor St W, Toronto, ON M6S 1P5, Canada
About the event
Miso is a Japanese traditional fermented condiment which is very unique and flavourful with Umami. It is a core ingredients of Japanese cooking but now it is getting popular in the Western world known for their umami flavour and health benefit.
The most popular way to consume miso is in the form of soup. But in this workshop, we will share with you more use of miso so you can consume miso like you take vitamins everyday! The miso you bought and has been back of the fridge for a while will be in the spotlight!
From pantry to palate, this workshop will teach you which ingredients to use and the basics of the fermentation process.
The fee include all the ingredients and a container to put your miso and the recipe for Shiro miso making so you can make miso making a habit. You will make approx 500g of miso paste that you can bring home and store, ready for use in about a month. After you are done making your DIY miso, Shiori is going to talk all about Miso from Making to the health benefit of it. and then sampling of different kinds of miso!
Light meal (Miso lunch plate) will be served at this workshop.
About Shiori Kajiwara @kojiflowerLives in Toronto, Canada. Born in Fukuoka, Japan. Certified Koji Specialist Registered Acupuncturist. Immigrated to Toronto with her family and has been living here for more than 10 years. Mother of 3 boys. She has been organizing ‘Hidamari Club’, a moms' group with her friends since 2009. All of the events and workshops at Hidamari club are family-friendly. Their goal is to develop a place where Japanese families help each other and aim to be a place where moms shine by sharing their knowledge while raising their children. Shiori has been hosting vegetarian cooking classes, miso and koji related classes as part of Hidamari Club activity for the past 9 years. She became an acupuncturist, as well as a certified koji specialist. These two fields don’t seem to be related, but they are inseparable. She would like to work on how to see the whole, not only the part, of the philosophy behind Japanese acupuncture and koji. Also she would like to embrace Japanese culture, and hand down these important and beautiful art-like skills correctly to the next generation.