Miso Workshop Wall of Love

This was fun! Looking forward to following the miso’s fermentation process.

[Customer was happy to share photos of this experience that she shared across multiple generations of her family.]

Great workshop! Yuko was delightful and instructions were very clear. Q and A afterwards very helpful as well. Worth every penny!

I wanted to learn how to make Miso and was amazed at how easy it was. This workshop took the fear out of making my own miso. It was fun and very informative. Thank you.

I love miso and I love to create in the kitchen! I learned that miso made with love is the best way to make anything! I've been WFPB for 10 years. This workshop gave me another tool to be more sustainable with my ingredients!!!

Very informative and easy to follow. A description of the texture would be helpful as my miso did not look as smooth as what you had. I added soy sauce to the leftover koji as suggested at the end. Used up the small amount of leftovers. Thanks,

This miso workshop was perfect. Perfect amount of time spent, explanations given, perfectly simple recipe. I’m excited to watch my miso ferment. I am a miso lover so I expect I’ll make a batch every month so that my ready-to-eat jars are staggered. Yummy!

I loved it! My sister was able to attend in CT, and we Facetimed while in the kitchen together! It was special for us both. The first hand knowledge of color and texture and what to look for were invaluable! Thank you again for all you put into this tribe!

I very much enjoyed the Miso Workshop. I have fermented before, mostly vegetables, but this was a totally different experience. I had wondered if I could ferment my own miso, but none of the fermenting books included Miso. That was so much fun, and I was thrilled to be able to make my own.

I have been using store-bought miso when cooking...but I was never really fond of the results. When I saw the opportunity to make my own miso, I jumped at the chance so I had more control over what went into the miso. The big 'aha moment? Making miso was much easier than I thought it would be.

I love miso and use it frequently. Now that I know how easy it is to make, I'm excited to start experimenting using different beans. I like that the process of making it infuses love into the food. For me, making healthy food for my family is an act of love. Being able to actually infuse that love into meals using homemade miso makes me happy.

I had so much fun. I’m an experienced fermenter, but never miso before. I particularly liked that every time I was thinking of a question, it was magically answered moments later. Everything was taken care of. So looking forward to trying it and just having good old-fashioned miso soup. I also put the rest of my koji in soy sauce. Going to try that soon. 🥰

As a near-daily miso user and as someone who already makes tofu, saurkraut, apple cider vinegar, and pickles, it was really fun and informative to make my own miso. Besides the actual techniques, I learned a lot about the other things that go into miso—the love, the community, and the washing of hands with salt. My jar is in my most frequently opened cupboard, and I send it love daily. Thank you for offering this very special event!

The Miso workshop was so fun to participate in! Yuko and Molly gave great instructions, answered all our questions, and demonstrated each step clearly and with enough time for us to follow along. I especially loved Yuko’s emphasis on infusing love into your miso. Her explanations made the miso that much more special, and I can’t wait to try it! The downloads and the replay of the workshop are especially helpful, as we can revisit them at any time.

Have loved miso for a long time yet had never tried chickpea miso. I jumped at the chance at making my own. Sadly, I’ve never known how simple, quick and fun it was to make until now! Even though I didn’t follow along with Molly and Yuko, I watched them live as they chatted and made theirs. I’m a visual person so it was great to see it in action. Today, a few days later, I made my own batch. I’m super excited at the thought of my very own handmade miso. This may be the end of me buying store-bought miso!

What motivated me? I had no idea what miso actually was and wanted to know more. (I joined Clean Food Dirty Girl about 3? years ago. I am terrified of the kitchen and have a husband who only eats meat and potatoes. One day I will be brave and attempt something small...the food prep that takes 4+ hours absolutely terrifies me!) But back to this. This seemed like something I could attempt on a small scale. I haven't found the koji yet, will have to attempt Amazon (I'm one of the few who doesn't have an Amazon account!) This class was so informative and fun, I look forward to being brave enough to try it! Thanks for putting on the class, Molly and Yuko!

What a pleasure this workshop was for me! When I first received an email about this, it sounded like something simple that I’d enjoy. I use miso often in recipes, I love miso soup, and I’m interested in fermented foods. I’ve been recovering from an injury, and cooking has been really hard for me lately. I thought this might be something completely doable to ease me back into healthy cooking and eating. The hour-long class was an absolute pleasure and reminded me why I love plant-based cooking and eating. There was so much love infused in this workshop. I’d do it again in a heartbeat. Now, I just need to exercise patience while I wait for my miso to mature.

I was so glad that I signed up for this workshop, I tend to avoid adding things that cost extra money, but the member discount made it affordable, and my travel plans were delayed so I was able to participate live. Molly is always effervescent and so much fun to watch, but Yuko was so nice, she exuded a beautiful sense of calmness and serenity. You could just feel her history and ancestry coming into this workshop. I felt honored to be a part of this. I connected with my miso, it was a whole different level of awareness. It really wasn't so much about the process of fermentation, or even eating more plants, it was more about being in tune with me, my surroundings, my feelings, and my heritage, and for that I am grateful.

I frequently use miso and with costs continuing to rise, I am doing whatever I can to be more self-sufficient. I’ve never done any type of fermenting and making my own miso sounded not only fun, but useful. The workshop was great! We had a lot of communication the week and days before it started. We had a checklist of ingredients and a worksheet of what would happen during the workshop. It was so easy to make sure we had everything on hand and were well prepared the day of. As with any first-time workshop, there will likely be a few clarifications for the next one. I enjoyed hearing the stories from both of the hosts, and they answered questions as they could while they were teaching. I would love to take another workshop and learn more ways to be self-sufficient! Thank you so much for offering this class!

This was fun! Looking forward to following the miso’s fermentation process.

[Customer was happy to share photos of this experience that she shared across multiple generations of her family.]

Great workshop! Yuko was delightful and instructions were very clear. Q and A afterwards very helpful as well. Worth every penny!

I wanted to learn how to make Miso and was amazed at how easy it was. This workshop took the fear out of making my own miso. It was fun and very informative. Thank you.

I love miso and I love to create in the kitchen! I learned that miso made with love is the best way to make anything! I've been WFPB for 10 years. This workshop gave me another tool to be more sustainable with my ingredients!!!

Very informative and easy to follow. A description of the texture would be helpful as my miso did not look as smooth as what you had. I added soy sauce to the leftover koji as suggested at the end. Used up the small amount of leftovers. Thanks,

This miso workshop was perfect. Perfect amount of time spent, explanations given, perfectly simple recipe. I’m excited to watch my miso ferment. I am a miso lover so I expect I’ll make a batch every month so that my ready-to-eat jars are staggered. Yummy!

I loved it! My sister was able to attend in CT, and we Facetimed while in the kitchen together! It was special for us both. The first hand knowledge of color and texture and what to look for were invaluable! Thank you again for all you put into this tribe!

I very much enjoyed the Miso Workshop. I have fermented before, mostly vegetables, but this was a totally different experience. I had wondered if I could ferment my own miso, but none of the fermenting books included Miso. That was so much fun, and I was thrilled to be able to make my own.

I have been using store-bought miso when cooking...but I was never really fond of the results. When I saw the opportunity to make my own miso, I jumped at the chance so I had more control over what went into the miso. The big 'aha moment? Making miso was much easier than I thought it would be.

I love miso and use it frequently. Now that I know how easy it is to make, I'm excited to start experimenting using different beans. I like that the process of making it infuses love into the food. For me, making healthy food for my family is an act of love. Being able to actually infuse that love into meals using homemade miso makes me happy.

I had so much fun. I’m an experienced fermenter, but never miso before. I particularly liked that every time I was thinking of a question, it was magically answered moments later. Everything was taken care of. So looking forward to trying it and just having good old-fashioned miso soup. I also put the rest of my koji in soy sauce. Going to try that soon. 🥰

As a near-daily miso user and as someone who already makes tofu, saurkraut, apple cider vinegar, and pickles, it was really fun and informative to make my own miso. Besides the actual techniques, I learned a lot about the other things that go into miso—the love, the community, and the washing of hands with salt. My jar is in my most frequently opened cupboard, and I send it love daily. Thank you for offering this very special event!

The Miso workshop was so fun to participate in! Yuko and Molly gave great instructions, answered all our questions, and demonstrated each step clearly and with enough time for us to follow along. I especially loved Yuko’s emphasis on infusing love into your miso. Her explanations made the miso that much more special, and I can’t wait to try it! The downloads and the replay of the workshop are especially helpful, as we can revisit them at any time.

Have loved miso for a long time yet had never tried chickpea miso. I jumped at the chance at making my own. Sadly, I’ve never known how simple, quick and fun it was to make until now! Even though I didn’t follow along with Molly and Yuko, I watched them live as they chatted and made theirs. I’m a visual person so it was great to see it in action. Today, a few days later, I made my own batch. I’m super excited at the thought of my very own handmade miso. This may be the end of me buying store-bought miso!

What motivated me? I had no idea what miso actually was and wanted to know more. (I joined Clean Food Dirty Girl about 3? years ago. I am terrified of the kitchen and have a husband who only eats meat and potatoes. One day I will be brave and attempt something small...the food prep that takes 4+ hours absolutely terrifies me!) But back to this. This seemed like something I could attempt on a small scale. I haven't found the koji yet, will have to attempt Amazon (I'm one of the few who doesn't have an Amazon account!) This class was so informative and fun, I look forward to being brave enough to try it! Thanks for putting on the class, Molly and Yuko!

What a pleasure this workshop was for me! When I first received an email about this, it sounded like something simple that I’d enjoy. I use miso often in recipes, I love miso soup, and I’m interested in fermented foods. I’ve been recovering from an injury, and cooking has been really hard for me lately. I thought this might be something completely doable to ease me back into healthy cooking and eating. The hour-long class was an absolute pleasure and reminded me why I love plant-based cooking and eating. There was so much love infused in this workshop. I’d do it again in a heartbeat. Now, I just need to exercise patience while I wait for my miso to mature.

I was so glad that I signed up for this workshop, I tend to avoid adding things that cost extra money, but the member discount made it affordable, and my travel plans were delayed so I was able to participate live. Molly is always effervescent and so much fun to watch, but Yuko was so nice, she exuded a beautiful sense of calmness and serenity. You could just feel her history and ancestry coming into this workshop. I felt honored to be a part of this. I connected with my miso, it was a whole different level of awareness. It really wasn't so much about the process of fermentation, or even eating more plants, it was more about being in tune with me, my surroundings, my feelings, and my heritage, and for that I am grateful.

I frequently use miso and with costs continuing to rise, I am doing whatever I can to be more self-sufficient. I’ve never done any type of fermenting and making my own miso sounded not only fun, but useful. The workshop was great! We had a lot of communication the week and days before it started. We had a checklist of ingredients and a worksheet of what would happen during the workshop. It was so easy to make sure we had everything on hand and were well prepared the day of. As with any first-time workshop, there will likely be a few clarifications for the next one. I enjoyed hearing the stories from both of the hosts, and they answered questions as they could while they were teaching. I would love to take another workshop and learn more ways to be self-sufficient! Thank you so much for offering this class!