Feb & Mar Workshop schedule

We started to take booking for Feb & Mar workshops from this week!
Some Feb’s schedule has be changed, so please check it again.

Copy of Feb & Mar Workshop schedule

Copy of Feb & Mar Workshop schedule (5)

Copy of Feb & Mar Workshop schedule (6)

New workshop!
“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 hello.cookingwithkoji@gmail.com

See you at the workshop xx  or somewhere on the street 🙂

Wooden barrel for Miso


This is my lovely wooden barrel.
Beautifully made by artisan.
The joint is amazingly made.


This miso (Brown rice miso) is just made (mixed), so the colour is light.
Over a year in this wooden barrel, it ferments nice and gently.

Surface is sealed with this bees wax wrap.



After that, all we do is wait for the Miso to mature in this wooden barrel.

I just love this handsome look.

Miso making workshop ( Jan 10, 2014 )


Antoine is a baker and loves making things.
He even makes his own rice Koji at home.

By reading books, he made his own miso in the past,
but this time, he joined my miso making workshop to see how to make miso actually, not from the printed books.

These preparations were done before the workshop.
This is the soybeans we used this time.
Bigger soybean is better, but it is difficult find it here in Melbourne.
(If you know any information about getting begger soybeans, please let me know!)

Wash the soy beans well and soak them for over night + more.

Cook them until it become really really soft.


I cooked these soybeans for 2 days.
If you use pressure pan, it is so much quicker, but I still love to cook with normal pot.
I believe this is more gentle way and soybeans prefer this. (just my feeling and belief)

From here, workshop started!!

Scale salt and Rice Koji.
Salt – Australian lake salt.
Koshihikari Rice Koji (Raw)
*We didn’t use this soybeans. This is just a reference photo of salt and Rice koji!!

Brake the rice koji into small pieces.

This Rice Koji is from Nigata, Japan.
Report of visiting this Rice Koji factory, check here.

We enjoyed the beautiful fragrance of Rice Koji. Deep….sweet….
What a nice moment.

Once you mix salt and the Rice Koji well,
then, mash soybeans with Suribachi.
(I visited special Suribachi place in Japan, this report will be posted shortly)

Have you mash all of soybeans?
Then mix mashed soybeans and salt-koji mixture.


Because Antoine is a baker, he was so good at mixing them, dexterous in handling.

When all of them are mixed well in the bowl, make small balls and put them into the jar.


Try not to put air in between.

Making label. I like to see people making their own label. It’s so special and unique.

This is Antoine’s baby miso! We just wait to be matured.
Now passing the baton to wonderful bacteria.
Thank you Antoine for joining my class.

Home made miso after fermentation ~ 4.5 months later ~

Still too young, but starting to use this miso.
(Because… just run out of my home made miso stock!)


This is 4 months miso, and slightly light colour, so I decided to call it ” White Miso”.
Can you see the colour difference?
The one in spoon is the older one (1 year old). Darker, isn’t it?


Taste is …still little bit young, but already yummy.

This is the miso from Making Miso in Melbourne Vol.2 ,
which I prepared in February 2013. Remember?



But now it looks like this!!

I fell like this miso’s graduation day.
Deeply moving !!

Since this is living and active Miso, it keeps growing if you leave on room temperature.
See what happened.


Can you see the liquid around the container?
It naturally overflowed out of a container.

The reason is obviously, I put to too much miso in container,
but another reason is… this miso is living miso and it keeps fermenting.

I left it in room temperature because I still wanted my miso to ferment and grow,
but normally, you can keep your miso in fridge to stop the fermentation.

My miso is living miso~~♪♪

Molds in Miso !! ~ 3 months later ~

Man! This is the shock! (Ga~~~~~n !!!!!!)
Found molds on my 3 month old miso!!

I know exact reason why I’ve got these molds.
When I made this miso (last Feb), I didn’t seal well for one container.
Why? Just because I didn’t have enough salt!!!
I was planning to buy more salt later, but forgot it and left it as not enough salt weight.
To confirm that, another container’s miso was fine.

I regret 3 months ago that I didn’t work properly for my miso.
Well, well well. Now I need to treat my miso with molds.

When you have molds like these, don’t be panic.
There is a solution!! Don’t give up.
No need to say good-bye to your miso. You can still make them alive.


If molds can be seen only on the surface, just take all of them!!


Make sure you take all molds, then it will be fine.

These are the molds which were on my miso’s surface!!
(Actually, this is first time for me to have molds…so I’m bit shocked to be honest)
3 different kinds of molds. Mmmmm.

But I know it’s going to be all right.
Check the smell.
If it is still beautiful miso smell, nothing to worry.
My miso has nice miso smell. Yes, it’s ok.

Now, treatment 1 : Put some salt on surface and edge.

Treatment 2 : Wipe container with clean paper.

Treatment 3 : Seal well. Make sure shut all the air out. Put weight (salt) on Miso.

The reason why I use salt as weight is….
Salt is easy to change its shape.
It fits any shape of container.
Salt is cool and able to reuse !!!

Put salt into plastic bag. This weight salt can be any salt.

and covers all miso surface with salt in bag.



Make sure whether all the surface is covered by salt bag. Tightly packed.CIMG9057

Fu~~, it’s done now.
It should be fine this time.
Wait for a few months more!! Sleep well, my sweet miso.

Making Miso in Melbourne (Vol.2)

This is the report of making Miso in Summer. Is it reckless?
In Japan, we normally make miso during Winter (or early Spring),
so it might be a not good idea. but who cares.
I have reasons to try.
First, I know that I will have Miso shortage if I wait next winter to make my own Miso.
Secondly, I wanted to try it, purely. I want to know it it works in Summer Melbourne.

I used same Salt & Koji for this time as before,
but of course, any salt, koji would be fine. (Better to get good quality one though)


Cook soaked soybeans until it become REALLY soft.
Make sure soybeans is REALLY soft.
From my experiences, I realised this is very important for miso making.


While cooking soybeans, prepare salt and Koji.
Here, this is my first try.
(There are so many ways to make miso)
Make salted water first (use water from cooking soybeans pot) and mix with Koji.

Looks wet. Yes, it is wet.

When soybeans become really soft, then mash them.
For mash soybeans, there are several ways.
For example,
You can put them in the plastic bag them mash them by hand over the plastic bag.
You can simply mash them like mashed potato.
You can use Suribachi(すり鉢)
You can use food processor.

I used Suribach this time!


However, my sribachi is very small (><).
It is full of soybeans~. Therefore, I had to divide soybeans into several times.
Then, move mashed soybeans into another bowl.


If you mash really well, your miso become smooth miso.
If you mash roughly, then your miso become chunky.
It is your preference, really.

When you mashed all soybeans (good work!), then mix it with koji in salted water.


Now, mix well! Fun time~~!!!



When you think “it’s enough!!”, then make small balls like this.
Miso balls!


Now, put them into container.
It’s better to use big container, but I wanted to try to use small container,
which I think appropriate size for Melbourne miso lovers.
I used yoghurt containers like these.


Clean containers well. By hot water or by alcohol.
Then, put your miso balls into the container! Another fun time!!



Fun, isn’t it?
At last, make the surface flat.


Seal well. Shut all air!!


Use a bag of salt as weight.


Then wait~~~~!! for another 6 to 12 months!!
Result will be reported later.


Making Miso in Melbourne


Miso making by simple ingredients. Only Soybeans, Salt and Koji.
Left = Sea salt ( Bought from health food store at Smith Street)
Right : Rice Koji (Brought from Japan) *Rice Koji is now available from Fuji Mart in South Yarra, Melbourne.


Cook soaked soybeans until it become soft.

Mmmm, looks still hard. Need to cook bit more.
This time, we didn’t have enough time to cook soybeans.
When you start making miso, make sure you have enough time !! If you cook soybeans really soft, then everything goes easy after that.

Now, smashing cooked soybeans.
We tried to use many different smash tools.
(If soybeans is soft in this stage, you can just press them by hands with no problem)
Friends were cooking other thing, so pumpkin and potatos on the table is not for Miso ♪

We used food processor, too ! (it was quick)
Now, mix smashed soybeans and Rice Koji+Salt.

Mix well. Mix well.

Soybeans seems bit too wet. But don’t worry. Koji will work for you well for another 6 to 12 months
then hope they make yummy Miso at the end !
So, just mix Soybeans and Koji well at this stage.


Now you need to put them into container to keep 6 to 12 months.
Put them tightly, so that no air in the container.
If there are air pockets, then it might cause for having molds.

Make the surface to flat.

Put the plastic wrap on the surface, then place lid.
Store it in cool place for about 6 months at least.
Normally, I store 12 months. (Some people store 3 years!!)

Miso growing report will be following !!!