Un tocco di stile alla tua vita.

Cafetalk Tutor's Column

Rubrica di Tomoko

オーストラリアで味噌作りワークショップ開催しました☆

Jul 8, 2019

I ran chickpea miso & salt koji workshop last week! It was so much fun sharing my passion of miso. 


Miso is a Japanese super food - handmade miso has quite a diifferent taste to supermarket miso. It has a more complex flavour, it's raw (unheated), and has more nutrition! 
.
This time we made chickpea miso. Most miso is made with soybeans, but chickpea miso is also popular, as it's slightly sweeter, and has a milder flavour than soybean miso. As it's not as strong a flavour as soybean miso, we can use chickpea miso for a variety of dishes, dips, & sauces, and it can be mixed with soybean miso for an original blended flavour! 
.
Salt koji (shio koji) is a fermented product of koji, rice, salt and water, that can be used as an ingredient or as seasoning in many vegetarian and meat dishes! It can be used as a salt substitute when cooking, and is healthier and adds delicious umami.

ひよこ豆味噌と塩麹のワークショップ無事終了。一人は雨の中シドニーから参加してくれました。

今回は、塩麹を使った小鉢を7種類、味噌を使ったディップを5種類、とちょっとがんばって試食を盛りだくさんに。ベジタリアンの参加者がいたので、メインはベジタリアンぎょうざのごま味噌鍋。

前菜と鍋をお腹いっぱい食べてもらって、味噌1キロに、塩麹を瓶に作ってお持ち帰りしてもらいました☆雨がしっとり降る寒い日でしたが、みんなでわいわいおしゃべりしながら、味噌料理を囲んで楽しい時間でした☆

 


Got a question? Click to Chat