Miso

=The power of Fermented Products=

Miso is a magical seasoning that brings every dish umami, depth of rich flavors. This umami comes from soybeans and Koji. Koji is either steamed rice, soybeans, or wheat that has had Koji-kin or Koji mold spores cultivated onto it. Depending on the type of Miso that you want to make, the type of Koji used will vary. So this Koji is the power of the fermentation process and gives the dish great flavor.

The majority of the miso market in America is comprised of Kome (rice) miso, made from a combination of soybeans and rice. The different colors of miso types are indicative of the different ratios of soybeans and rice used to make the miso and the length of the fermentation period. Miso also has a variety of types such as Hatcho miso, Saikyo miso, Moromi miso, and Mugi (barley) miso, etc.

At this class, we are going to use a variety of miso for cooking traditional Japanese dishes. We bet you will enjoy all the different tastes and flavors of miso and be surprised by the power of umami!

Wednesday, April 21st. 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $40 per person

Seats: 30 available

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MENU

HISHIO (Moromi) Miso – Vegetable Dip

HATCHO Miso – "Dengaku" – Daikon Radish with Dengaku Miso

SAIKYO Miso – "Gindara" – Black Cod Miso

KOJI Miso – "Ton-Toro Kakuni" – Braised Pork Jowl with Miso Glaze

AWASE Miso – "Tonjiru" – Pork Miso Stew

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Register Here

**Reservations are on a first come first served basis. There will be a 30 person limit per class. **