Learn to Make your Own Miso
with Kazuka Katsuura
May 15 - 17, 2026
Discover the magic of miso, a traditional Japanese fermented bean paste celebrated for its rich flavor and versatile culinary uses. This interactive workshop offers a deep dive into the history, varieties, and preparation of miso, culminating in making your own batch to take home!
What You Will Learn
- How to make Miso: Hands-on experience crafting a large batch of miso using various legumes, learning the fermentation process step-by-step.
- History of Miso: Explore the origins of miso in Japan, its cultural significance, and how it evolved over centuries.
- Learn to make Koji (starter of Miso).
- Learn the varieties of Miso: white, red, barley, chickpea, and more-and how their fermentation times and ingredients affect flavor.
- Learn how to cook foods by using Koji seasoning.
- Learn the basic of Japanese Dietary Therapy
What You Will Taste
The final Lunch celebration! Sample a range of miso pastes, from mild and sweet to bold and salty, to appreciate the diversity of flavors fermentation creates.
Take-Home Gift
Receive your own jar of freshly made miso to continue experimenting with recipes at home, perfect for soups, marinades, salad dressings, and stir-fries!
This workshop takes place at Satchidananda Ashram Yogaville, a serene oasis in the heartland of Virginia. With a diverse community of heart-centered people and its world-renowned Yoga Academy ~ Integral Yoga, Yogaville opens doors to spiritual growth and self-mastery.
Enjoy taking part in the Ashram’s daily activities and accommodations: complimentary yoga and meditation classes, inspirational spiritual talks, organic vegetarian food (vegan options), and walking forest trails on the 800-acre property, including along the James River.
If you’re passionate about cooking, fermentation, or Japanese cuisine, this workshop is a flavorful journey you won’t want to miss!
Space is limited, make your reservation today!
FRIDAY |
|
|---|---|
| 3–5 pm | Registration |
| 5-6:30 | Mixed Level Hatha |
| 5-5:45 | Yoga Nidra |
| 6-6:30 | Meditation |
| 6:30–7:15 | Dinner |
| 7:30–9 | Introduction and Learning how to make MISO |
SATURDAY |
|
| 6-7 am | Integral Yoga Meditation |
| 7:10-8:40 | Integral Yoga Hatha – Level 1 Integral Yoga Hatha – Level 2 Joint Freeing Series with Hope Mell |
| 8–9:30 | Breakfast |
| 10–11:30 | Learn How to make Koji Seasoning |
| 11:45 | Van to LOTUS |
| 12–12:30 pm | Meditation at LOTUS |
| 12:45–1:30 | Lunch |
| 3–5 | Learn How to cook foods by using Koji seasoning |
| 5:30–6:15 | Dinner |
| 7:30-9 | Satsang (gathering of the seekers of Truth) Kirtan (Music & Chanting), Video of Swami Satchidananda Speaker |
SUNDAY |
|
| 6-7 am | Integral Yoga Meditation |
| 7:10–8:40 | Integral Yoga Hatha – Level 1 Integral Yoga Hatha – Level 2 |
| 8–9:30 | Breakfast |
| 10–11:30 | Learn the basic of Japanese dietary therapy |
| 12-12:30 pm | Meditation |
| 12:45–1:30 | The final lunch party of the program with cooking, tasting and appreciating a meal together. |
About the Presenter
Kazuka Katsuura
Kazuko Katsuura is a traditional Japanese fermentation artisan and educator from Hiroshima Prefecture, Japan, with over 20 years of experience making miso and umeboshi by hand. Deeply curious by nature and devoted to simple living, Kazuko brings a life-centered approach to food as daily practice, nourishment, and connection to the natural world. A mother of […]
Learn more about Kazuka KatsuuraCategories : Programs, ZDated Programs