HK$680

Soy Free Miso & Amazake Class

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HK$680

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FoodCraft

21/F, Yiuga Factory Building, No.62 Victoria Road

Kennedy Town

Hong Kong

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WHAT IS MISO? Miso is a fermented bean paste traditionally made from soybeans and rice koji (malted rice) and salt. A beautiful umami.

About this Event

WHAT IS MISO?

Miso is a fermented bean paste traditionally made from soybeans and rice koji (malted rice) and salt. It is a beautiful umami-flavoured paste used for dressings, dips, marinates and even in some desserts! However, in this class we will be using chickpeas instead of soy to make this miso!

WHAT IS KOJI?

Koji will be used as the starter to ferment Japanese food such as miso, sake, mirin, soy sauce and amazake.  We will be using rice koji made from cooked rice, which is inoculated with a culture that is called̴ Aspergillus oryzae Koji-kin in Japanese.

WHY USE CHICKPEAS, NOT SOY?

For years now, the topic of soy has been quite controversial, as studies have shown that it could cause a host of serious health problems (ex. cancer, thyroid issues, infertility etc.) 93% of soy is genetically modified and research has also linked the consumption GMOs to many health issues and allergies. That is why we wanted to create a class where you can learn how to make miso without soy.

WHAT IS AMAZAKE?

Amazake is a naturally sweet (no sugar added) non-alcohol drink made from koji and glutinous rice. However, many commercially sold Amazake from Japan is sweetened with sugar and made by sakekasu (the rice pulp from making sake) mixed with water.  Amazake is not only a delicious dessert, but it is also very nutritious as it contains Vitamin B1, B2, B6, Folic acid, Oligosaccharide, Cysteine, Arginine and Glutamine and plant-based lactic acid which is great for gut health!

 

WHAT WILL YOU LEARN?

  • How to make a soy-free miso
  • Different types of miso and how to use them
  • About Koji and how to use it
  • How to make flavoured Amazake

    WHAT WILL YOU TAKE HOME?

    • A jar of chickpea miso to ferment at home (this will take at least 1 month or more depending on how mature you'd like your miso to be)
    • A bottle of Amazake̴
    • A recipe

    WHAT TO BRING?

    • 1x apron
    • 1x pen

    DETAILS

    Length of Class: 2.5 hours

    Venue: 21/F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town

    JOIN WITH YOUR HELPER?

    With just +100HKD, you can bring along your helper. Please inform us once you confirmed your booking, arrangements can be made accordingly. (ingredients and materials for 1pax provided only)

    CLASS CANCELLATION POLICY

    We will confirm your seat(s) once all fees are received. Deadline for any cancellation or changes(eg. rescheduling) is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.

    *The policy applies to sign-ups within the 7-day period before the scheduled event

    
		Soy Free Miso & Amazake Class image
    
		Soy Free Miso & Amazake Class image
    
		Soy Free Miso & Amazake Class image
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    Date and Time

    Location

    FoodCraft

    21/F, Yiuga Factory Building, No.62 Victoria Road

    Kennedy Town

    Hong Kong

    Hong Kong

    View Map

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