• * Make miso from scratch
• * Learn how Japanese cuisine uses fermentation
• * Try three types of miso: white, red, and barley

Miso is one of the most famous and versatile foods in Japan. From soups to sauces it features in many dishes across the country. Yoko is qualified as a guide interpreter (English EN01140) and level 2 food coordinator. She has worked part-time at a Michelin-starred kaiseki restaurant. Make this useful food for yourself from scratch with this Osaka cooking class. Learn the history and regional differences of miso across Japan as you make your own. Making the miso initially takes just about one hour from boiling the soybean foundation to mashing, salting, and mixing the ingredients. Once you're done, pack it away because the key to miso is in the fermentation. Let the mixture sit for a few months and discover the flavor of your own miso even after returning home from your trip.