September 2, 2017 @ 11:00 am – 2:00 pm
1840 Sutter St
San Francisco, CA 94115
$45 for JCCCNC Members, $55 for General Public
Matt Okada, Director of Programs
(415) 567-5505

Homemade Miso Making Workshop
With Jun and Akiko Hoshino of Miso Happy Family, Kyoto

Saturday, September 2, 2017
11:00 a.m. – 2:00 p.m.
$45 for JCCCNC Members, $55 for General Public

From simple miso soup to savory glazes, miso is an essential flavoring in any Japanese kitchen. Join us for a very special cooking workshop, with expert miso makers Jun and Akiko Hoshino of Miso Happy Family of Kyoto, Japan.  Jun and Akiko will demonstrate from start to finish the process of boiling down soybeans to implementing fermented koji and show how to make your very own homemade miso paste from scratch!

Jun and Akiko have held miso making workshops throughout Japan since 2011, including in kindergartens, nursing homes, schools, local festivals, and more. Following the Tohoku earthquake and tsunami and nuclear disaster in 2011, Jun and Akiko felt strongly the importance of choosing what we eat in order to protect and keep our good health. Fermented food like homemade miso provides the body with healthy probiotics that help the body fight disease and even help ease the effects of radiation. In 2014, Jun and Akiko moved to a mountainous village in northern Kyoto, seeking a sustainable lifestyle where they grow their own rice and soy beans to make their homemade miso. Jun also worked in local miso and sake factories in Kyoto to study Japanese fermented food culture, and he and Akiko both work as tour guides for traditional sake and miso factories in Kyoto and other parts of Japan.

Miso has traditionally been made in homes for many years, which has the original flavor and a richer and deeper taste than many factory-made miso pastes. Jun and Akiko are excited to share their knowledge and experience with miso with people all over the world.