Cooking with Koji’s miso is unpasteurised, living miso, so storing them in the refrigerator, especially during warmer months is recommended. Even in the fridge, fermentation will continue slowly, leading to gradual changes in colour and flavour (this is the great part of living miso!) If you prefer to maintain the miso in its original state, you can store it in the freezer. Fermentation will go to sleep mode in the freezer, preserving its colour and taste, but once taken out, the miso will resume fermenting. Miso does not harden in the freezer, so there’s no need to thaw—you can use it straight from the freezer.

Miso is a fermented seasoning that can be used in a variety of dishes. No limitation!! You can enjoy it as is, without heating—try it in salad dressings, dips, or even spread on bread! It also works beautifully in cooked dishes—of course, to make miso soup, but also as a marinade for grilled meats or fish and in stir-fries. I even love using it in sweets! 

It’s difficult to give an exact amount for using miso. In general, I recommend starting with a small amount and adjusting to taste, just like you would with salt. The saltiness of miso varies depending on the type, so I can’t say definitively whether you should use a tablespoon or a teaspoon. However, as a rough guideline, for miso soup for example, I usually use about 1 to 2 teaspoons per serving. But this depends on factors such as the amount and type of vegetables in the soup, how strong the dashi (broth) is, or whether you’re making it without dashi.

A good approach is to taste a little miso first to check the saltiness, then add it gradually, tasting as you go. If the flavor isn’t strong enough, simply add more miso. Your preference may also change depending on how you feel that day (how much exercise you've done, sitting in front of the computer all day) or what other ingredients you're using.

When spreading miso on bread, I like to apply a thin layer. It pairs beautifully with avocado or eggs, balancing the saltiness and umami for a truly delicious combination! Yum.

All of Cooking with Koji's Miso are Gluten free and vegan friendly. 

Yes, you can!
Most of my cooking classes are vegetarian-friendly, and many are also suitable for vegans. If you have any specific dietary concerns, feel free to reach out before the workshop. 
We don't use any meat in the class, sometimes fish will be used. But we can make vegan versions of the same food, so no problem.

Yes, if the timing works. Please contact me with the following details:

• Your preferred date(s)
• Event type
• Location
• Number of guests
• Any food requirements or dietary preferences
• Any budget considerations