Milk Street Digital Class: Make Your Own Miso with Emiko Davies

What's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.

What’s on the Menu:
Homemade Miso from Scratch
Dumplings with Miso-Eggplant Filling

Miso is one of Japan's many culinary miracles. With as few as three
ingredients—soybeans, koji rice and salt—and the critical additions of
technique and time, you can achieve one of the most flavor-rich, complex and
nutritious ingredients on the planet. Join guest teacher Emiko Davies, author
of “The Japanese Pantry” and six other books, at this pre-recorded cooking
class that's all about making your own miso from scratch. You'll learn why
koji, the mold responsible for so much of Japanese fermentation from sake to
soy sauce, deserves its reputation as one of the country's culinary treasures.
Emiko walks you through the different types of miso you'll encounter at the
store, the history behind this everyday staple and why, in Japanese, there's a
saying that “everything will be all right as long as there is miso.” Once
you've packed your ferment into a vessel, ready to age for a minimum of six
months and ideally two or three years, you'll see how the same basic method can
be applied to other legumes, like chickpeas, opening up a world of variations
to try while you wait. And you won't leave empty-handed. In addition to
starting a batch of DIY miso, we also explore one of Emiko's favorite
unexpected ways to use prepared miso. It's a pan-fried dumpling filled with a
miso-spiked eggplant filling. Consider it a taste of what your own homemade
miso will make possible down the road. Equal parts science lesson, cultural
history and hands-on project, this class is for anyone curious about
fermentation and willing to be patient for the payoff.