October 7th, 2008

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Miso Day

Miso? Just the paste? Of course not!

Greetings everyone!

For the month of October, we are shining the spotlight on our very own Miso Day. An essential condiment in Japanese cooking, miso is made by fermenting soybean until it becomes a thick paste that is commonly part of many Japanese-style meals. For this event, we will be teaching you how to prepare two dishes, namely the well-known miso soup, and miso onigiri.

A traditional Japanese soup, miso soup consists of dashi stock and softened miso paste. Solid ingredients such as mushroom, potato, seaweed, tofu, onion, and many more may be added. According to Japanese custom, the solid ingredients reflect the seasons and provide texture, flavour, and colour.

Onigiri, also known as omusubi, is a type of Japanese snack that is commonly formed into triangle shapes and wrapped in seaweed. Miso onigiri is basically onigiri, grilled with miso paste, and may come with or without any filling.

The miso paste we use may contain a small amount of alcohol that is used to ferment the soybeans. Please take note!

Sounds interesting?

Don’t let this opportunity slip! Join our Miso Day event! Let us teach and guide you to preparing these interesting dishes we normally see.

Date: Saturday, 18 October 2008
Time: 10.00am to 12.00pm; 1.00pm to 3.00pm
Venue: IT 5-6-15
Admission: $6 (members); $8 (non-members)

To register, email or SMS Sean at kweker_8@hotmail.com / 97110638 with your full name, matric number, school, year of study, and contact number (important!). Please specify which session you wish to attend as well.

Please note that registration and payment is to be done latest by Wednesday, 15 October 2008.

SEAL points will be awarded for participation. We look forward to teaching you!

Originally posted at TPJCG.