Introduction to Miso Date: Sunday 18 October 2026Time: 10am–12:30pmLocation: The Hive (Home of Delea), Windosr Place, Liskeard, PL14 4BHGroup size: Maximum 8 participantsPrice: £75 per person Join me for a specialist morning exploring the fascinating world of Japanese fermentation. In this introductory miso and koji workshop, you’ll learn how these traditional techniques work, why they are so important in fermentation, and how to create your own traditional soy bean miso at home. Perfect for those who are curious about miso and koji, this workshop will introduce you to the incredible flavours, versatility and possibilities of these fascinating fermentation techniques, giving you the confidence to begin creating your own at home. A Morning of Miso & Koji During this 2.5-hour workshop, you will discover: What miso is and how it is made The role of koji and why it is such an important fermentation culture How to use miso in everyday cooking The principles behind creating your own traditional soy bean miso at home You’ll make your own jar of miso to take home and continue fermenting, with guidance on how to care for it as it develops its flavour over time. We’ll also explore other koji-based ferments, including: Amazake Shio koji Soy sauce Through demonstrations and tastings, you’ll learn how koji transforms ingredients and unlocks incredible flavours, from sweetness to the deep savoury taste of umami. Why miso? Miso is a traditional Japanese fermented paste made using soy beans, koji and salt. The koji mould breaks down proteins, sugars and fats, creating complex flavours while making nutrients more accessible. Although traditionally made with soy beans, many different protein sources can be used to create unique miso-style ferments. Miso is an incredibly versatile ingredient and can be used in soups, stews, marinades, stir-fries, baking and even desserts. This workshop includes: Introduction to miso and koji fermentation Hands-on miso making A jar of your own handmade miso to take home Demonstrations of amazake and shio koji Tastings throughout the session Ingredients and equipment Recipe and guidance notes Ongoing support through the Consciously Cultured WhatsApp group Classes are intentionally small, with a maximum of 8 participants, allowing plenty of time for questions, discussion and individual guidance throughout the session. What to bring Please bring: An apron A notebook and pen if you’d like to take notes Everything else you need will be provided. Stay connected After booking, you’ll receive a reminder with practical information about the day, including timings, directions and what to bring. You’ll also have the opportunity to join the wider Consciously Cultured WhatsApp community after the workshop, where past and present attendees can continue sharing their ferments, asking questions and supporting each other on their fermentation journey.Caitlin x PAYMENT INSTALLMENTS AVAILABLE PLEASE EMAIL TO ENQUIRE: [email protected] CANCELLATION POLICY:If cancelling up to 10 days before workshop date a full refund will be offered,if cancelling up to 5 days before workshop date, transfer to another date will be offered. Sadly if cancelling within 5 days of the workshop date, no refund or transfer can be offered.
