Making Miso with Kanayo Sato

Date: Thursday, November 14

Time: 6:00 - 8:00 PM

Cost: M $10 and NM $15

Instructor: Kanayo Sato

In this workshop, the following topics will be covered:

• What is Miso?: An introduction to miso and its key ingredients.
• Different Types of Miso: Learn about the various types of miso and how they differ.
• History and Varieties of Miso: Discover the rich history of miso and its unique regional varieties.
• Health Benefits of Miso: Explore the health benefits that miso offers, including its role in digestion and wellness.
• Let’s Make Miso!: A hands-on session where participants will make their own miso from scratch.
• Tasting: Try different types of miso and experience the flavors firsthand.
• Sharing Miso-Based Recipes: Get inspired by recipes that use miso in everyday cooking.

Born and raised in Japan, Kanayo is a Scientist and licensed pharmacist, holding a PhD in Medicine with a specialization in Neuroscience. Since 2011, she has been working at the Tanz Centre for Research in Neurodegenerative Diseases at the University of Toronto's Faculty of Medicine.

Kanayo’s paternal grandmother grew up in a family in a koji factory, while her maternal grandmother was raised in a family that produced soy sauce. After WWII, both family businesses closed, and the traditional food culture was not passed down to her parents' generation. However, Kanayo’s interest in Japanese traditions led her to learn from her grandmothers, absorbing what she calls "grandmother's wisdom."

Today, while she is a neuroscientist by profession, making miso and koji has always been a natural part of her family’s life. It wasn’t until the pandemic that she had the time to fully relearn how to make koji, which she felt was her calling—to carry on this cultural legacy. She also saw firsthand how her son, who was weak and pale as a baby, became healthier and stronger after eating homemade fermented foods, including miso. His digestion improved dramatically, which made her realize that the health benefits of miso and other Japanese fermented foods are something many people are seeking. This inspired her to launch Kanayo.Koji.Labo to share these traditions and their benefits with others.

After learning with Kanayo, participants will make a ceramic fermentation weight in the AGB pottery studios to make successful fermented foods at home.

“Maybe the most empowering part of fermentation is that it makes someone feel like they can own part of their food system. When people make ferments, there is this deep emotional attachment to them. Like a scarf you knitted yourself.” – David Zilber, Chef, fermenter, food scientist, and author.

Discover the culinary art and science behind food preservation with our hands-on fermentation workshops. Local chefs will teach you how to transform everyday ingredients into nutrient-rich, probiotic-packed superfoods. Perfect for beginners and food enthusiasts alike, these workshops provide instructional demonstrations, tastings, and hands-on pottery sessions to provide you with all the tools to start fermenting at home. In each session you’ll learn about the culture, history, and alchemy of a new ferment and create a ceramic fermentation weight to ensure the success of your microbiomes at home.

The Fermentation Sessions are part of the AGB’s commitment to sustainable arts. Utilizing reclaimed clay and recycled glazes from our pottery studios, the program guarantees that nothing goes to waste in our studios and in your fridge.

COVID-19 HEALTH AND SAFETY: Please review the AGB's COVID-19 safety guidelines on our website before attending your first class. We ask that all visitors self-screen for COVID-19 symptoms before arrival. If you are experiencing any symptoms, please do not come to class.

ATTIRE: Your clothing will get messy from the materials and media utilized in your class so please dress appropriately or bring an apron. Also, closed-toe shoes are mandatory.

ALLERGIES OR SPECIAL NEEDS? Important - Notify us on your registration if the student has an allergy, health concerns, or a learning exception that could impact participation in the class. We would like to remind you that we are a nut-free facility.

Host or Publisher Art Gallery of Burlington