Discovering the Art of Miso: A Workshop with Ai Fujimoto

We believe that authentic Japanese flavors should be both accessible and inspiring. We recently hosted a virtual miso workshop in collaboration with Ai Fujimoto, the founder of Omiso. Her expertise in fermentation and traditional miso-making made the event both educational and fun.. Ai demonstrated the process of making miso and shared her insights on common questions about miso and its various applications.

The Journey into Miso

Ai’s fascination with miso started in an unexpected place—craft beer brewing. While working as a Japanese-English translator, she was captivated by the aroma of microbreweries and the science of fermentation. This curiosity led her to explore a broader world of brewing, eventually bringing her back to her roots with miso and soy sauce. She deepened her knowledge through hands-on training in Japan, visiting traditional miso breweries and koji-making facilities.

When Ai first started making miso, she had no clear idea of how to sell it—until a chance encounter at the Hollywood Farmers Market. Seeing the excitement from customers and the demand for authentic, small-batch miso gave her the confidence to turn her passion into a full-fledged business. Now, she continues to refine her craft by traveling to Japan and working closely with fermentation experts.

Lessons from the Workshop During the workshop, Ai guided our customers through the miso-making process. She emphasized that miso is a living food—constantly evolving in flavor, texture, and complexity as it ages. One of the most common misconceptions Ai addressed was that miso is exclusively for Japanese cuisine. “Miso is essentially a salt replacement with an extra layer of umami,” she explained. “You can use it in any type of dish—soups, marinades, dressings, or even as a finishing touch on roasted vegetables.” 

 

Interview Highlights with Ai Fujimoto

After the workshop, we met with Ai to dive deeper into her journey and insights into miso:

Q: What’s the most common question you get about miso?

Ai: People always ask, “What’s the expiration date?” My answer is: “It’s good as long as you like it.” Miso is fermented and preserved, so if it’s unpasteurized, the koji is still alive, and the fermentation continues. Over time, the color and flavor evolve, but that’s part of the experience!

Q: Can you share a defining moment that solidified your passion for miso?

Ai: Seeing the response at the Hollywood Farmers Market. Up until then, making miso was just an expensive hobby. When customers showed real enthusiasm, I felt a deep responsibility to share my knowledge and introduce more people to authentic miso.

Q: If you could only use one type of miso for the rest of your life, which one would you choose?

Ai: I can’t choose just one! Each miso is unique, and even within the same batch, the flavor evolves over time. That’s what makes miso so exciting—there’s always something new to discover.

Q: What is one of your favorite unexpected uses for miso?

Ai: Miso hummus with chickpeas and beet, adding a vibrant, umami-rich twist to the classic dip.

 

In Summary... 

Ai’s workshop was a testament to the depth and versatility of miso. Attendees left not only with a newfound appreciation for this fermented staple but also with practical ways to incorporate it into their everyday cooking. Whether you’re a longtime miso lover or just beginning your journey, Ai’s expertise reminds us that food is more than sustenance—it’s a connection to tradition, craftsmanship, and community.

Stay tuned for more workshops and events at Yoko Street as we continue our mission of bringing vibrant, well-balanced Japanese flavors to your table!