Miso Class at Japan House

If you've ever wondered about miso—that crucial, silken Japanese ingredient that packs so much flavor—now's your time to not only learn about it, but learn how to make it yourself. In this installment of Japan House's Japanese Food Lab series, author and Japanese-food authority Nancy Singleton Hachisu will teach you the history, usage and legacy of the fermented soybean paste, then lead a demo on how to make it, and finally, host a miso tasting so that you can dig into some miso yourself.