This time, we would like to introduce you to the “Miso Class Made with Marugi Koji” held on January XNUMXrd.
Speaking of miso classroom, it is Mr. Komatsu.Mr. Komatsu seems to have a strong attachment to making miso, even when he himself was a student, and even showed off miso pickles at the graduation work presentation of the normal department.
First, soybeans soaked in water overnight are boiled.
Boiled soybeans.Tons! !
This is the work of salting the koji. "My hands are so smooth~
' and everyone seems to be having fun.
Mash the soybeans while hot.After that, put it in a container with koji.
Once the miso is ready, take a break.Along with the tea, we will have Mr. Komatsu's homemade miso pickles.This time it's celery, burdock, radish, carrot, and tofu.Personally, I like tofu that is sticky and rich and tastes like cheese.
Miso changes its maturity and color depending on the season of preparation.You are also your own my miso.Why don't you make it by hand?There are many other courses as well.If you are interested, please click here.Open lecture
https://www.macrobiotic.gr.jp/school/koukai/ Special course
https://www.macrobiotic.gr.jp/school/special/index.html 