Miso making! Last weekend, I showed how to make miso as an instructor for Egoland’s miso-making workshop. Many people from children to adults participated and everyone seemed to have a lot of fun 😊 We made very luxury miso with twice as much fresh koji (malted rice) as soybeans! I’m sure our miso will be very delicious in about half a year. Can’t wait to see how it turns out! 先週末、Egolandさんの味噌作りワークショップにて、講師を務めさせていただきました。 お子様から大人までたくさんの方に参加いただきました。 ほぐして、潰して、混ぜて、こねて、丸めて、押して。 体を動かしながらの作業、皆さんとても楽しそうでした😊 ワークショップの後は、Egolandさんが用意した土鍋炊きのご飯で作ったおにぎりと菜の花のお味噌汁。 素材が良いとシンプルがおいしい😋 厳選の生米麹が大豆の2倍入った贅沢みそ！ 旨味甘みたっぷりの美味しい味噌になってくれるはず！ 約半年後が楽しみです♪
Hi! I'm Junko, the owner of JJ Kitchen in Tokyo. Supporting me is my good foodie friend, Eiko.We love to cook, eat, and drink with our friends. We talk nonstop about the foods and drinks we’re interested in, and often enjoy throwing home parties with friends on the weekends. The happy smiles of our guests are the biggest treat for us. We will welcome you to our kitchen with all our hearts :)
Dear our wonderful members and guests,It is with deep sadness to announce that we have decided to close JJ Kitchen for the time being.During the past 5 years, we have enjoyed cooking and discussing cultural issues with each and everyone. However, Junko had a stroke in June and is currently in the hospital undergoing physiotherapy. Since we do not know how long this will take, we have come to the conclusion to close our doors. For those of you that still have our vouchers, we will be contacting you separately.For JJ Kitchen members, we will contact you regarding future lessons.We thank you all for the love and support you have shown JJ Kitchen, and we hope that we can cook together again.