• Date: Saturday, May 30 2026
  

• Time: 10:30am - 1pm
  
  
  
  

Miso is one of those ingredients that quietly makes everything better — and once you understand how it’s made, you’ll never take a bowl of miso soup for granted again.

In this workshop, you’ll get hands-on with one of Japan’s most ancient fermentation traditions. You’ll make your own 500g batch of miso to take home and ferment over the coming months, try your hand at misomaru (little miso soup balls, and very satisfying to make), and taste your way through a selection of artisan varieties along the way.

We’ll cover the history, the culture, the role of koji, and why slow fermentation produces something no shortcut ever could.

You’ll leave with your miso, your misomaru, and a new appreciation for waiting.

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