Have you ever stood in front of shelves of miso in Japan and wondered which one to choose?
Miso is one of the foundations of Japanese cuisine—but its diversity is often misunderstood. In this 90-minute expert-led workshop in Kyoto, you will explore miso not only through tasting, but through understanding how fermentation, ingredients, and regional traditions shape flavour.
The session begins with a concise visual introduction to miso fermentation, offering a clear framework for recognizing aroma, salt balance, sweetness, richness, and depth. You will learn how rice miso, barley miso, soya bean miso, and blended styles differ structurally—not just in taste, but in fermentation design.
Next, you will taste and compare 10 varieties of miso and miso soup. Through guided comparison, you’ll discover how fermentation time and regional climate influence flavour and texture. A concise tasting reference sheet is provided to help you record impressions and systematically compare structural differences.
Rather than simply sampling, you’ll learn how to “read” miso—an approach useful for home cooking, professional kitchens, and anyone serious about Japanese food culture. The instructor has visited over 100 traditional fermentation producers across Japan and translates those field observations into accessible insights during the session.
You will then select your preferred miso and create traditional miso balls (portable soup portions), followed by a tasting plate designed to demonstrate how miso behaves differently depending on preparation and ingredients. You will prepare simple onigiri and create three different miso-based sauces to experience how variations in miso influence balance and application. The tasting that follows reinforces structural understanding rather than cooking technique. This hands-on segment reinforces practical application while keeping the focus on understanding. Photography is welcome during tasting and hands-on segments.
The workshop is led by a fermentation specialist who has visited over 100 traditional producers across Japan. This workshop is suitable for curious travellers, food enthusiasts, and those seeking a deeper understanding of Japanese fermentation beyond surface-level tasting.
It is designed for participants who wish to understand miso more deeply, rather than attend a fast-paced cooking class.
Small group setting (limited to 4 participants) to ensure discussion and thoughtful guidance.
