Japanese Miso Workshop Kuala Lumpur

making Japanese miso in the heart of Kuala Lumpur

There’s something incredibly comforting about the smell of warm, earthy miso—the kind that lingers in your kitchen, wrapping around you like a gentle hug. Last year, I found myself knee-deep (or rather, hands-deep) in this fermented goodness at a Japanese Miso Workshop, learning to make miso from scratch. And let me tell you, it was one of the most heartwarming and therapeutic experiences I've ever had.

a fun workshop to learn about Japanese koji

I dragged—oh wait, I mean, invited—my dear friend Ting Ting to join me, and together, we embarked on this hands-on culinary adventure. The workshop was led by none other than Mr. Sato, a Japanese chef with a fascinating story. He’s the husband of my longtime blogger friend, Jean Yong. Jean, who fell in love and got married during MCO, now has two beautiful boys with Mr. Sato, and together, they’ve moved back to Malaysia to start a koji revolution.

Yes, you heard that right—a koji revolution!

"Koji (Aspergillus oryzae) is a type of beneficial mold used in traditional Japanese fermentation. It’s the secret behind miso, soy sauce, sake, and amazake, breaking down grains into rich, umami-packed goodness. Without koji, there would be no miso, no soy sauce—basically, no magic!"

hands-on workshop, easy and simple to follow

Mr. Sato left his farm-to-table restaurant in Japan to introduce Malaysians to the beauty of homemade Japanese koji miso. It’s amazing to see how their children look so much like their father, carrying pieces of both cultures within them. There’s something poetic about that, isn’t there? Just like miso, which takes time, care, and patience to ferment into something deeply nourishing and rich, their journey has been one of blending, growing, and creating something new.

But miso isn't the only thing they are bringing to Malaysia! Together, they own the brand Hakko Labo, and they have also started their own line of Traditional Japanese rice-fermented beverage with no sugar added, called AMAZAKE あまざけ in Japanese. This drink is full of Vitamin Bs, Minerals, and Symbiotics, making it a Muslim-friendly, sweet, and healthy beverage that’s perfect for those looking for a nutritious alternative.

this is Jean, Mr. Sato's wife (and my friend!)

The workshop itself was a beautiful experience. We learned about the magic of Japanese fermentation, the secrets to a perfect batch of miso, and the different stages of its transformation. We rolled up our sleeves, got our hands messy, and poured love into every step—kneading, pressing, and tucking our soon-to-be miso babies into containers to take home. There was laughter, a whole lot of Ting Ting and I sneaking little tastes, and a sense of peace that came with working with something so ancient and natural.

meet Mr.Sato from Japan

If you’ve ever been curious about how Japanese housewives make and prep nutritious home-cooked meals for their families, this workshop is a must-try. Not only do you get to learn from someone with five years of farm-to-table experience in Japan, but you also get to bring home your very own homemade miso!

Choose from:

✨ 1kg (RM198)
✨ 2kg (RM298)
✨ 3kg (RM398)

It’s a two-hour journey into the world of fermentation, where you’ll gain hands-on experience, valuable tips, and a newfound appreciation for this humble yet powerful ingredient. And trust me, there’s nothing quite like scooping a spoonful of your own miso into a bowl of warm soup, knowing you made it with your own hands.

Mr. Sato conducts the workshop in English and Japanese, and you can book a private class with a minimum of five people or join a scheduled group session.

📅 Book your spot here: https://hakkolabo.justorder.today/v2/product/miso-workshop