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.
Photo by Jaala Alex
Spoons by Carol Russel
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.
We have a stall at the Northey Street Organic Markets once a month.
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.
We are based in Brisbane Qld.
Usually 2nd Sunday of the Month
Northey Street City Farm