Miso-Making & Zen Dashi Workshop

Learn to make miso using freshly made Koji (cultured rice). Deepen your understanding of miso, and how to integrate it with your seasonal cuisine. Create your own to take home to ferment.

This workshop introduces us to miso-making and how to integrate the art of Japanese fermentation into our daily diets. Miso has been deeply rooted in Japanese culture for over 1,300 years.

Aya, the founder of Sumikichi Miso and maker in residence at 42 Acres for this winter, shares how to adopt Japanese fermentation culture into our busy modern lifestyles and align our recipes with the cycle of nature, all while embracing the magically beautiful land at 42 Acres.

What to Expect:

• Intro to the basics of miso, different types of miso, and how to use them in your daily cuisine
• Demo on how to make vegan Dashi stock for miso soup from a Zen Buddhist cooking recipe
• Be guided through all steps of miso-making
• A nourishing lunch with miso soup
• ⁠Japanese fermentation and koji pickling recipes
• 1kg of miso that you’ve made yourself, to take home
• A miso container with all necessary ingredients provided

After the Workshop, You’re Welcome to:

• Explore 173 acres of regenerative estate and nature reserve
• Visit our pioneering agriwilding projects
• Swim in our 7-acre lake (at your own risk). Please bring your own swim wear and towels
• Take our row boat/ SUP boards/ canoes

Stay Over:‍

As with all our workshops, upon booking you’ll receive a 20% discount code for use if you would like to stay overnight (the day before or night of your experience). A little gift from 42 Acres to help support workshop participants to extend & enrich their stay on the land. Your voucher is redeemable at: www.42acres.com/our-rooms

Please Note:

We cannot allow dogs on this experience