HAKKO ~ Miso Making with Rieko Hayashi

General Admission

A fun and easy way to get familiar with home miso making - and get your annual miso made. We'll have the soybean soaked and cooked, the koji and salt ready to go, the jars there too.  You'll mash and squish and roll and throw - ready to go home with 1 litre of miso that can be ready to eat within 10 months, or ferment for longer if you like.  

Ticket includes light lunch of miso soup and onigiri.


Our events are usually paperless - you'll receive information by email.

Your name on our list with the number of tickets you purchase will be on a list that we check upon guests arrival. So we are not mailing tickets, and you only need to bring yourself and your guest if you booked for more than one.

Some collaborative events might have different rules - this will be in the email you'll receive upon booking.


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