In this digital-tech world, fermentation is like magic. Why do mashed grapes become alcoholic? Why does salted cabbage become sour? How come they don't go off? And how did people find out about this and even start eating fermented food? You could go deeper and deeper into the world of fermentation; that's when you start discovering this magic. Some get into it faster and some go slower, but I'm sure that we can all be a part of this magic.

    So, here I would like to introduce Miso to you. It is a Japanese salted bean paste which becomes sweeter, tastier and more nutritious as it ferments. Miso has a lot of ancient wisdom which originates in China and has not revealed everything to a science yet. However, it has been part of Japanese life for more than 1300 years.

    It might sound a bit overwhelming, but the funny thing is you can make Miso at your home quite easily. What you need to do is preparing the environment to ferment soybeans in. Then the magic will start. If you want to know how then please join my class. I will guide you through the magical moment of fermentation!