Soy Free Miso & Amazake Making Class with Shima Shimizu

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Soy Free Miso & Amazake Making Class with Shima Shimizu

Learn the ancient wisdom from Japanese on how to maintain gut health for the greater overall being!

When and where

Date and time

Location

FoodCraft Room A, 16/F, Yiuga Factory Building, No.62 Victoria Road Kennedy Town Hong Kong Hong Kong

Map and directions

How to get there

Refund Policy

Contact the organiser to request a refund.

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: Room A, 16/F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town

    Bring Your Helper

    Want your domestic worker to learn the recipe? With an extra $100, your domestic helper on a work visa can observe in class. Contact FoodCraft Customer Service on WhatsApp at +852 5539 0014 for arrangement.

    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 Making Class with Shima Shimizu image
    Soy Free Miso & Amazake Making Class with Shima Shimizu image
    Soy Free Miso & Amazake Making Class with Shima Shimizu image