Learn to Make Tofu and Miso From Scratch
TWO ON DEMAND ONLINE COURSES
Buy one or both courses & learn whenever it suits you!
The course content is yours for life
Access to monthly Q & A Zoom Sessions
Learn to make fresh, wholesome, homemade tofu and or fermented miso, from scratch
There is nothing quite as satisfying, as making your own fresh tofu and fermenting your own miso, from scratch, at home. Both are surprisingly easy to make. Fresh tofu, has the most fantastic texture and flavour and oh so many uses. It is nothing, like store bought. Miso is traditionally made in Autumn and early Winter and then, left to ferment through Summer. It is then ready to use the following Autumn. The beauty though, is that, once your miso is ready, it can easily be kept for another year or more. Once you know how, you could make what you need, year to year.
All the recipes provided are free from dairy, gluten and refined sugar.
Tofu is a fresh soy product which, is best eaten, either fermented or accompanied by a ferment, such as miso. Tofu and Miso are delicious, nutritious companions to one another, a great reason to learn to make both.
All photography ©Phillip Huynh
I am a wholefood * chef, author and educator, with a lifelong interest in fermentation. I have been fascinated with Japan, its customs, arts, crafts, people, nature, traditional foods and ferments since I was just ten.
I became enamoured with macrobiotics and the concept of 'food as medicine' engendered by it, when I was fourteen. When applied to eating, macrobiotics is a means for, understanding the energetic properties of foods and what is appropriate, for your immediate circumstances.
I spent my 23rd year in Tokyo, working, and studying macrobiotics; revelling in all that was unknown to me. After coming to Australia, Willem Venter(1958-1991) and I co-founded Sydney's, Iku Wholefoods Kitchen in 1985. I sold in 1997. We founded Iku, based on our shared love of Japan and macrobiotic principles. We pioneered hand made, organic wholefoods. If you ate there, you will likely recognise some of the dishes I teach. In these courses, I aim to pass on some of my understanding and skill, so that you may enjoy a little of what these delightful foods can offer, you and your table.
Holly
* Wholefoods, are ingredients that are as close to their origins as possible. Processed only to the point, of greater digestibility and nutrition and ingredients, transformed to greater usefulness by the process of natural fermentation
Making tofu provides other products too...
Sourcing ingredients
Your workbook details...
- What you will need
- What to look out for
- Where to look
- The process for making tofu and its by products
- How to store
Other products you will learn to make...
- Fresh soy milk
- Yuba - soy bean sticks or skin (an optional use for soy milk)
- Okara - ground soy beans
- Oboro - the first 'clouds' of curd & whey
- Tofu - soft or firm, not silken
Putting all these to use
There are recipes for making use of yuba, okara, oboro, and tofu and because tofu is a regular addition to miso soup, you will also learn how to make the best dashi (stock) too
Ferment your own miso and learn...
Types and uses for miso
Learn a little of miso's ancient history
An introduction to rice koji and the types of miso it's possible to make
Sourcing beans, salt and rice koji and why to find the best
How to make miso +
Step by step video tutorial for making brown rice miso
To replay whenever it suits you
Your workbook provides extra details about the fermentation process, what to look out for and how to care for your ferment along the way
Uses for miso
Miso is a ferment and so can be used to ferment other foods, including tofu, learn how
Learn a range of recipes for putting miso to some of its many great uses
There are videos and written recipes for these uses. Make the best dashi stock for a delightful miso soup, with mochi croutons and more
Online course students said...
Sally Mc Shane
Art & Alchemy online, June 2023
Tasmania
...The care and respect you give every ingredient really demonstrates how to transform often humble ingredients into their delicious and nutritious best. I love that you demonstrate Japanese wholefood cooking with a Holly twist born from long experience.
I have been lucky enough to enjoy a couple of your classes but this one is next level - everything is so beautiful to look at and a real visual feast!
Terese Hayward
Online student Art & Alchemy June 2023
It’s great to start understanding more about the ingredients and pantry stores, the course is easy to learn from.
I’ve been following your work for a long time and have bought your books for myself and friends.
I like the production of the videos - they are communicated at the right pace.
Elizabeth Spencer
Art & Alchemy online, June 2023 - Mittagong
I LOVE the classes, and videos, and recipe book, and how easy it is to find everything. All SO beautiful and engaging. Did anyone tell you that you're a great cook.. and teacher? I can watch you for hours.
One of the things I LOVE about your cooking Holly is the lack of processed sugars and you teach, what a cook book just cannot provide
My six week interactive online cooking course
The Art & Alchemy of Japanese Wholefoods
Access from October 2nd 2023 first live class Oct 8th
This is an interactive, live online course with 15+ hours of core course content and 12 hrs of live Zoom classes
Available to buy now
The Five Elements of Flavour
I created a linen tea towel to use as a handy tool to assist in creating and balancing the flavour of your dishes. It outlines each element, the season, the predominant flavour, colour and indicates one of the related cooking styles.
Find these in the shop on my website, alongside, starter cultures and my book Ferment a guide to the ancient art of culturing foods.
Pauline O Callaghan
Art & Alchemy online June 2023 - Sydney
I know it's going to take me time to assimilate all of this wonderful information and ideas, but having the videos, recipes and community chat notes is invaluable! You just can't get this from a recipe book. I love that your food is so wholesome and nutritious. And I especially love the respect and appreciation you have for the foods you use.
Sheryl Simpson
Art & Alchemy Online June 2023 - New Zealand
Your classes were mesmerising, artful, thoughtful and calming. Your knowledge and steady voice provided a completely immersive experience, the space you curated with beautiful bowls, vessels, jars and produce was a visual feast.
Thanks for creating and holding that space for us all, where there seemed to be time for everything....including five minute ferments! to watch you tend your nukadoko was like watching a moving meditation.
Brooke Burton
Art & Alchemy online June 2023 - Victoria
The table spread with such delicious food is very inspiring.
I have loved the course Holly. I think your confidence in the kitchen, your well timed humour, the way you move from one thing to another, and answer questions in between has been a really wonderful way to receive.
Thank you so much for trusting us with your knowledge. Invaluable
I look forward to re watching the videos. A very generous way of keeping the community alive
