Miso Masterclass

What to Bring

  • Pen and paper to take notes.
  • Everything else is provided

What to Wear

  • Casual

Miso Masterclass

About This Class

Class Schedule

  • Duration: 1.5 hours

What You Will Learn

  • Process behind making Miso and how you can make Miso at home
  • Have a guided Miso tasting where we will taste 3 raw Misos
  • Selection of condiments that have been prepared using Miso as an ingredient

What You Get

  • 1 Hr Guided Miso tasting and informative talk with the Miso Maker
  • Miso Tasting Plate (The tasting plate will be vegan friendly. Other dietary requests can be accommodated – please let us know if you have any allergies! Contact hayley@work-shop.com.au)
  • 500g Jar of Miso (Choose your favourite flavour from the tasting plate)
  • Miso recipes for the condiments in the tasting plate and suggestions for how to use them


This workshop is for those people who want to learn about Miso, including how to make it. Even if you’ve never tried Miso before, or aren’t really sure about what exactly it is, we will provide plenty of Miso tasting opportunities for you on the night.

You’ll learn about the process behind making Miso and how you can make Miso at home. We will then have a guided Miso tasting where we will taste 3 raw Misos and a selection of condiments that have been prepared using Miso as an ingredient.

We’ll also go through a bit of a primer about the different types of Miso. Saying there is red and white Miso is as helpful as saying there is red and white wine… so we’ll give you some useful info to help you tell your Kome Miso from your Hatcho Miso.

Walk away with a newfound knowledge and appreciation for Miso and a stack of ideas to help you get creative in the kitchen at home.


Chris de Bono is one founding half of Meru Foods. He lifts heavy things and provides the fermenting and culturing knowledge required to grow the right molds and bacteria to make Meru’s all organic and all Australian Miso. His wife Meagan doesn’t lift as many heavy things, but she does do all of the design and branding for everything from packaging to websites.

Chris has been fermenting for over 10 years and has tried his hand at many different ferments including beer, spirits, lacto fermented vegetables, Kombucha and now Miso just to name a few.

Chris is always keen to share his fermenting knowledge and particularly enjoys helping people to start or expand their own fermenting knowledge. 

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