• Date: Saturday, May 30 2026
  

• Time: 10:30am - 1pm

Discover the world of Japanese fermentation!

Join us for a unique hands-on workshop exploring miso, one of Japan’s most cherished traditional foods. Slowly fermented over months, miso develops a rich depth of flavour and character. In this immersive session, you will not only prepare your own miso, but also experience the fun of making misomaru (miso soup balls).

• What you’ll experience
  • Make your own 500g batch of miso to take home and ferment
  • Create 2–3 misomaru (miso soup balls) to enjoy later
  • Learn about the history, culture, and health benefits of miso
  • Discover the role of koji in fermentation
  • Enjoy a guided tasting of artisan miso varieties 

• Take Home
  • Your handmade miso (500g)
  • Your handmade misomaru (2–3 pieces)

This workshop is led by Miso Sommelier & Misomaru Master, Naoko Graydon.
Naoko is an Oxfordshire based educator specialising in Japanese fermented foods, including miso and koji. She offers workshops both in person and online, sharing the beauty and depth of traditional Japanese fermentation.

Instagram: @Japanese_ferments
Facebook: Kojiworks