March 18, 2023
Announcement for SOILesson: An Event to Consider Life Through Eating and Making Together at the Shared Kitchen in SOIL WORK’s 2nd-floor Coworking Office
SOIL Original Ingredient “Homemade Miso-Making Workshop”
Immerse yourself in the aroma of soybeans and the vitality of koji mold with a hands-on spring miso-making experience.
Once you learn how, you’ll be able to easily make homemade miso at home.
Spend your weekend morning preparing the foundation of Japan’s proud fermented food culture in a large kitchen.
Ingredients:
“Koji” – Specially Brewed Sake Koji
From Suginomori Brewery, sake koji specially brewed for miso making has been prepared for SOIL!
Located in Naraijuku, Nagano Prefecture, surrounded by cedar forests, Suginomori Brewery, operated by SOIL WORK 602 Kiraku, brews sake in a microbrewery using a seasonal brewing method, combining “tradition” and “innovation” to create a new style of sake brewery.
“Soybeans” – Safe Soybeans from Setouchi
Using local economy practices, Minato-gumi’s soybeans are grown without pesticides, chemical fertilizers, preserving Hiroshima heirloom varieties, and using only plant-based fertilizers obtained locally. They are also experimenting with no-till farming, further intensifying their commitment to regenerative agriculture!
An idol farmer group active on Innoshima, an island floating in the calm Seto Inland Sea, grows herb tea and summer vegetables using an original farming method with low environmental impact.
“Salt” – Umibito no Moshio
From Kamikamagari Island, renowned for its beautiful white sand and green pines, and selected as one of Japan’s top 100 beaches, we use salt made using the ancient “moshioyaki” method, dating back to the Kofun period and known as the origin of Japanese salt making.
This natural, mineral-rich seaweed salt will enhance the flavor.
Date: Saturday, March 18
Session 1: 10:30 AM
Work Time: Approximately 1.5 hours
*First-come, first-served basis, closing upon reaching capacity.
*If there are many pairs, an afternoon session at 2:00 PM will be set. Please indicate your preference when booking.
Yield: 2kg of homemade miso
Cost: ¥7,700 per set
*Pair participation is possible. Join with family or friends to create your unique miso. The joy will be doubled by the power of each individual’s native bacteria.
What to Bring: Apron, mixing bowl (recommended size 25-30cm), bag for taking your miso home (one miso bag per set provided).
*If participating as a pair, you will work together on one set. If taking portions separately, please bring containers or ziplock bags.
*You will take the miso home as a miso ball; we recommend an enamel container for storage. (Storage in the provided plastic bag is also possible.)
Location: 14-7 Nihonbashi Kobunacho, Chuo-ku, Tokyo 103-0024
SOIL Nihonbashi 2F SOIL WORK
After making miso, herb tea will be served.
