Cooking Course with Miso: Pickles, Marinades & More

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Learn about making, cooking, and fermenting with miso with our cooking courses in Sydney

There’s so much more to miso than soup. A spoon or two of this good stuff can lift most dishes in an instant, giving a flavour and nutrient boost from the fermented paste. The salty, savoury punch of miso can’t be duplicated by any other ingredient. And it’s not just a flavour enhancer – this protein-rich food is also packed with beneficial bacteria, making it a great addition to your daily gut-healthy diet.

Join this 100% plant-based workshop to learn about the many different varieties of miso, discover how it’s made and learn ways to work it into your pickling and cooking.

Miso reigns supreme in versatility (not to mention longevity — most miso keeps for up to a year). Miso’s there whenever you want to add a complex flavour. It can be kind of sweet, it’s deliciously salty, and it’s always packed with umami.

On the menu

By the end of this miso cooking course, you will know how to make:

  • Miso soup
  • Roasted sweet potatoes with Miso Ginger sauce
  • Ramen Noodles with Miso Pesto
  • Miso pickles (with a jar to take home)
  • Miso caramel sauce

Please Note: This course is suitable for vegans and people who are gluten intolerant.

Ideal for

Beginners and more experienced cooks who want to develop their skills.

Course content

  • A quick demonstration of how to make miso
  • A look at the different kinds of miso pastes and how to use them
  • Miso in sauces, marinades, dressings, and even desserts
  • How to make the perfect miso soup
  • Pickling with miso

Materials provided

All ingredients are provided.

Please come prepared

  • Bring an apron
  • Wear closed in shoes
  • If you have long hair, tie it back

This course has no current classes. Please join our waitlist and we will notify you when we have places available. Join Waitlist

This course has no current classes. Please join our waitlist and we will notify you when we have places available. Join Waitlist

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