We started to take booking for Feb & Mar workshops from this week!
Some Feb’s schedule has be changed, so please check it again.
“Shio Koji making & cooking”
We are so happy to start running this workshop, as we have many requests from people who loves Japanese and fermentation foods.
Once you have Shio-koji in your pantry, you can’t live without it. It is so good!!
Of course, the one you make your own is SO different from what you can get from shops! I’m sure this is going to be very useful seasoning for your cooking! Check it out!
Nuka duke – rice bran pickling is also newish, this might be a start of your fermented life, very interesting world is there. So fascinating!!
Any private workshop request, also any functions, parties and events inquiry, please send us message.
If you have any questions about workshop, ask us from here.
Or simply send us email firstname.lastname@example.org
See you at the workshop xx or somewhere on the street 🙂
I can’t believe how quickly January goes. It is already 23rd of January! Happy new year to every one! Hope you had a great festive season. And also hope the rest of (almost) 11 months will be nice & happy days x
One of the thing I did this year is started to use homemade Mirin after more than 1 year of slow conversing into sugar from brown rice by koji – actually by the enzyme which was made from Koji.
It went really well!!
Smells beautiful, amazing amber colour. Very sweet. I am very happy about this outcome!
For squeezing, I used a hand-sawed cotton bag, but of course you can use any bags. Here is some other bags I use – recycled flour bag & cheese cloth FYI.
Inside of jar is like this.
and just pouring this liquid, and separated from lees.
I normally use this wooden mould, which is for tofu making originally. You can use any sort of strainer.
Mirining(!!) for just 2 bottles for this moment. I like this way. Bottling little by little and leave the rest for keep fermenting. And the lees (the one in the red bowl) !!! This is also amazing as well as Mirin. Don’t throw it away, it can be used for many ways! I mixed it with Miso and made marinade sauce this time.
I’ve just realised I didn’t write anything when I made this Mirin in 2016. I will write about it shortly!!!
Sweet Mirin. Sweet 2018. Hope you had a nice start of 2018.
Salmon fillet in your fridge?
Wanna try something new?
What about Miso marinade!!
First, place your salmon fillet on the kitchen paper.
Then sprinkle some salt on the fillet and leave it until water comes out.
Wipe the water with paper towel.
Now, prepare Miso sauce.
Use unpasteurised Miso paste if you can.
Then add some Mirin to make the miso paste softer. This makes easy to spread on the fillet as well as giving some sweetness to the miso sauce.
Something like this.
Now, spread this prepared miso sauce around the fillet!
Leave it for few hours to few days. Probably 1 day marinade is my favourite, but depend on my time and schedule, sometimes I cook within few hours, sometimes after few days. No stress.
While marinading, Miso’s enzyme works on salmon’s protein – changes this protein into Umami!! This is the beauty of using unpasteurised Miso!!
Then grill it! or Oven it! until it become nice and golden! Crispy on surface.
Miso sauce can easily get burnt, so make sure you put aluminum foil on top or grill on low heat.
I would normally serve this with rice, but out of stock today! so I served with burgur. Japanese food meets middle eastern! It worked quite all right.
Miso sauce on top of the fillet become nicely caramelised golden brown, this colour and smell stimulate appetite! The saltiness of Miso is perfectly matches with salmon. Yum.
Have you tried Garlic Miso?
It’s pretty good! Once you make it, then it can be used for many ways! Today I was a bit hungry and needed little snack, so I toasted sliced sourdough bread and toss cucumber with garlic miso. Quick and easy snack, and super yummy.
So, how to make garlic miso. Super easy.
Here is my recipe.
6 Table spoons of aged brown rice miso.
2 Table spoons of Mirin
1 Table spoon of honey or 2 Table spoon of Rapadura sugar
1 Tea spoon of grated garlic
Mix all of them and heat it with low until Mirin’s alcohol will be gone away. That’s it. 1 tea spoon of garlic is pretty mild, so you like garlic garlic, you can add bit more garlic.
That’s it. Keep it in the clean jar and store in the fridge.
Cucumber x miso always works well, and of course, this garlic miso is very nice with cucumber. (If your cucumber is not super yummy one, then garlic miso will fix the flavour :-))
No extra cook or anything. Just toss it up and serve.
Aside to that, spread Garlic Miso on toast is very nice, too!
Just a little snack make me happy. Have a nice weekend xx
So hot in Melbourne yesterday! Did you survive all right?
Our small car doesn’t have air condition, and parked under the sun for 3 hours.
OMG, the air in the car was so painful! I think my skin was nicely grilled by the heat in the car!
Christmas is around the corner, and I had some requests for Christmas voucher!
We haven’t informed it yet, but yes, we have! Sorry for late information!!
It’s $95, comes with 1 x fun workshop you can choose from, and also 1 jar of 1 year fermented miso to bring home, or $80 without jar of miso.
Please contact us and we’ll organise it for you.
I was walking Preston Market today, and found looks yummy egg tart.
I’m not sweet crazy person (I prefer savery), but just a few moments through the year, wants to eat egg tart! and it was today!!
And dinner was Kale salad. We make this pretty often during summer.
Sometimes with Miso dressing, sometimes with Mango, depend what we have.
While I was in Japan, people didn’t believe our lunch/dinner can be done with one dish, but we really often do! One dish, but we like to put lot’s of ingredients and I eat a lot. I mean, a lot!
Enjoy summer and ready for Christmas xx
After months of study tour in Japan, we are finally back in Melbourne! Thank you very much for all the messages while we are away and some of them waited for workshops.
I put several garlic cloves into my garden just before I leave for Japan, and look at these beautiful garlic from the garden! My very first garlic harvest! So happy! Thank you nature!! One clove become one whole garlic, isn’t is wonderful?
Garlic works so well with Miso and Soy sauce. Garlic Miso! Garlic Soy! (Oh I need to write about Garlic Miso soon…) These are my favourite and so glad to make them with my organic super local(from my garden!!) garlic. Lucky me!
So nice to be back here, beautiful flowers and blue sky, lots of spaces and nice people! Bees seems also happy!
Still got so many photos and article from study tour in Japan. Excited to write more and share with all of you. December is always busy time of the year. In Japan, we say “month of even teachers are running” ha ha!
Have a nice summer (for those who are in South hemisphere）and have a nice winter ( for those who are in North hemisphere). Love and greeting from Melbourne x
Hello lovely people! We started to take booking for Jan & Feb cooking workshops.
Very excited to announce that we start new workshops from this summer.
Japanese pickling! This summer, we will make Japanese Nukaduke, rice bran pickling. We make Nuka bed from scratch, and you can keep making this Nuka pickles forever as long as you look after it. Exciting!!
Also, Miso cooking workshop. This workshop is for somebody who has miso in the fridge but don’t know what to do with it. I would like to share some ideas – how to use Miso in your cooking, also share the knowledge about benefit of having miso.
For booking, please book from WORKSHOP page or simply email us.
Just is case, you can’t see this schedule well from this picture,
here is the details
Jan 06 (Sat) 10:00-12:30 / 14:00-16:30 Miso paste making
Jan 09 (Tue) 10:00-12:30 / 14:00-16:30 Miso cooking
Jan 13 (Sat) 10:00-12:30 / 14:00-16:30 Miso cooking
Jan 16 (Tue) 10:00-12:30 / 14:00-16:30 Japanese cooking basic
Jan 20 (Sat) 10:00-12:30 / 14:00-16:30 Japanese cooking basic
Jan 23 (Tue) 10:00-12:30 / 14:00-16:30 Seasonal Japanese cooking
Jan 27 (Sat) 10:00-12:30 / 14:00-16:30 Japanese pickling (Nuka-duke)
Feb 03 (Sat) 10:00-12:30 / 14:00-16:30 Miso paste making
Feb 06 (Tue) 10:00-12:30 / 14:00-16:30 Miso cooking
Feb 10 (Sat) 10:00-12:30 / 14:00-16:30 Miso cooking
Feb 13 (Tue) 10:00-12:30 / 14:00-16:30 Japanese cooking basic
Feb 17 (Sat) 10:00-12:30 / 14:00-16:30 Japanese cooking basic
Feb 20 (Tue) 10:00-12:30 / 14:00-16:30 Seasonal Japanese cooking
Feb 24 (Sat) 10:00-12:30 / 14:00-16:30 Japanese pickling (Nuka-duke)
Hope to see you at workshop xx