Sasakani Kobo is a very small artisan producer of Miso and related products. We are focusing just as much on teaching people how to use Miso, through workshops, as on the actual production of products. We would like everyone to make their own Miso, but for those that can't find the time, we want to provide Miso as good as if you'd made it yourself, with a focus on quality, flavour, traditional techniques, organic ingredients, healthy living and local food production. Good Miso takes time, but it's absolutely worth it, and there is so much else to learn along the way.
Come and visit us at the wonderful Northey Street City Farm Sunday Organic Farmers Market. We are there once a month, and its the best place to pickup our products as we do not ship orders (except for commercial orders). We are usually at the market on the first or second Sunday of the month, from 6am to 11am.
Important Corona Virus Update
Hi everyone. Due to the good progress we are making in Australia to contain the corona virus, and the excellent work the Northey Street Market staff have made to provide a safe market environment for all, we will be at the markets again each month.
We will continue to offer a no-contact pick up service from Enoggera (10 minutes drive from the market) for those that would prefer that. If you place an order online, we will process the order and make arrangements for you to pick up from an esky set outside our premise, limited to one customer visiting at a time.
Thank you so much for your ongoing support. We are looking forward to see you all again soon.
What is Miso and how to use it?
Have you ever wondered what exactly Miso is? Miso is a traditional Japanese seasoning, in paste form, that has been an essential part of the Japanese diet since the 8th century. It is made by a double fermentation process from very simple ingredients: soybeans, salt and culture (Koji). However, each part of Japan has its own special Miso, and there are over 1,000 different varieties.
It is a shame to see that Miso is mainly known and used just for Miso soup in Australia. Miso actually performs a very versatile role in Japanese cooking. As a seasoning similar to soy sauce, Miso gives dishes an incredible flavour boost when it is properly used.
Sasakani Kobo focuses on promoting the use of Miso in people's day to day cooking, and making delicious, healthy, and ethical organic Miso from locally grown ingredients.
Most of the factory made Miso (including organic one) available in Australia is imported from Japan, and these Miso are usually pasteurised. However, we can show you how to make home-made Miso from local organic ingredients in a traditional slow process, and unpasteurised to maximize its flavour and nutritional benefits.
Unpasteurised Miso has some incredible health benefits, providing nutrition such as protein, Vitamins, Calcium, Potassium, and active enzymes, as well as a distinctive flavour.
Join us for a Miso making workshop.
We can run group, small group and individual workshops. Look in the online store for current options.
Miso Making Workshops teach you how to make your own Miso at home, and includes a kit with the required items and ingredients. At the end of the workshop you will have your own batch of Miso to take home to ferment! The workshop includes tasting eight different types of Miso, and tasting a couple of delicious Miso dishes based on the type of Miso you are making. Wandering Cooks is our preferred venue for running workshops.