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Soy-free Miso & Amazake Class

Shima Shimizu

Wednesday, August 22, 2018 from 1:00 PM to 3:30 PM (HKT)

Soy-free Miso & Amazake Class

Ticket Information

Ticket Type Sales End Price Fee Quantity
Wednesday 22 Aug 1:00pm -3:30pm Aug 21, 2018 HK$680.00 HK$0.00

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Event Details

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 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 called Aspergillus oryzae (麹菌: Koji-kin in Japanese.) 

WHY USE CHICKPEAS, NOT SOY?

Chickpeas

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

DATE AND TIME

  • Tue 27 February 2018, 1:00 PM – 3:30 PM HKT

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 Amazake 
  • A recipe

WHAT TO BRING?

  • 1x apron
  • 1x pen

CANCELLATION POLICY

We will confirm your seat(s) once all fees are received. Deadline for any cancellation request is 24 hours prior to the start time of the class. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 24 hours prior to the class for any refund to be made back to your account.

LOCATION
Room A, 21/F, Yiuga Factory Building, No.62 Victoria Road, Hong Kong

DETAILS
Length of class: 2.5 hours 

Have questions about Soy-free Miso & Amazake Class? Contact Shima Shimizu

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When & Where


Sesame Kitchen
21/F, Yiuga Factory Building, No.62 Victoria Road, Hong Kong
Hong Kong
Hong Kong SAR China

Wednesday, August 22, 2018 from 1:00 PM to 3:30 PM (HKT)


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Organizer

Shima Shimizu

Email:info@sesamekitchen.com

Website:http://Shima%20Shimizu

Phone:+852 2884 1299

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