Japanese chef, food writer and cookery teacher Yuki Gomi will be hosting a miso workshop at Pantechnicon on Saturday 29 January. Guests will learn the basics of fermentation as they mash soybeans for a ‘London miso’ and add spices to further create a broad bean chilli miso. Packed with health benefits, miso is a core ingredient of Japanese cooking, bringing an umami flavour to dishes that gives many Japanese recipes their unique flavour. Yuki will guide guests through miso varieties, flavours, uses and strengths, encouraging them to use it at home.

Priced at £65, during the session, guests will create two types of miso. The London Miso will use koji, a magical ingredient that kick starts fermentation in Japanese soy sauce, miso and sake, taking around six months to mature for use in cooking. The broad bean chilli miso will be a ‘quick miso’, ready for use within five days.