Why People Stopped Making Their Own Miso (And Why You Should Start Again)

The Lost Art of Homemade Miso

For generations, making miso at home was a natural part of life in Japan. Families would prepare their own batches, fermenting them in wooden barrels and passing down techniques through generations. But today, most people rely on store-bought miso without realizing what they’re missing.

So, why did homemade miso fade away? And why is now the perfect time to bring it back?

Why Homemade Miso Disappeared

1. Convenience Took Over

As supermarkets made everything easily accessible, fewer people saw the need to make miso from scratch. Pre-packaged options were quick and convenient, gradually replacing homemade versions.

2. Pasteurization Reduced Its Benefits

Most store-bought miso is pasteurized to extend shelf life, which removes many of the natural probiotics and enzymes that support gut health. While still flavorful, it lacks the depth and health benefits of fresh miso.

3. The Skill Wasn’t Passed Down

With fewer families making miso, the knowledge of the process became less common. Many people today don’t realize how simple and rewarding it can be to make their own.

Why You Should Start Making Your Own Miso

1. Fresh Miso Has a Richer, More Complex Flavor

Homemade miso has a depth and umami richness that store-bought versions can’t match. Plus, with our contemporary fermentation method, you don’t have to wait years—our approach speeds up the process while preserving the deep, natural flavors of miso.

2. It’s Packed with Natural Probiotics

Unlike many commercial miso brands, homemade miso is a living food, full of beneficial bacteria that help with digestion and overall wellness. Our method ensures that the miso remains active and rich in gut-friendly microbes.

3. You Can Customize It to Your Preference

Want a milder miso? A deeper, more robust flavor? Less salt? When you make it yourself, you have full control over the ingredients and fermentation time. We also use different types of beans and koji strains, creating unique flavors that enhance the miso’s character.

4. It’s Easier Than You Think

With just soybeans, koji, salt, and time, you can make your own high-quality miso at home. Our workshop simplifies the process, showing you how to create miso quickly and successfully, even as a beginner.

5. It’s a Hands-On, Rewarding Experience

Making miso connects you to your food in a deeper way. The process is simple, satisfying, and offers a sense of accomplishment as you watch it develop over time.

Join Our Miso Workshop and Experience It for Yourself

If you’ve ever been curious about making your own miso, our Make Your Miso Workshop is the perfect place to start. Learn step-by-step from experienced instructors in a fun, hands-on setting.

What You’ll Learn:

How to mix, knead, and ferment your own miso
The science behind fermentation and probiotics
How different beans and koji strains impact miso’s flavor and texture

What You’ll Take Home:

Your own handcrafted batch of miso
The confidence to continue fermenting at home
A deeper appreciation for traditional Japanese food culture

Enjoy a Special Miso Lunch:

After the workshop, savor a delicious miso-based lunch, prepared using different types of miso to showcase its versatility in cooking. Experience firsthand how homemade miso enhances flavors and enriches every dish.

Bring this lost tradition back into your kitchen—join our workshop and start your miso-making journey today!