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Making Miso Paste and Onigiri Workshop with Sonoko Sakai

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We all know the health benefits of Miso, fermented soybean paste most often used in Japanese cooking. It is rich in probiotics, containing millions of beneficial bacteria and is also rich in several of the B-complex vitamins and contains minerals, including calcium, iron, zinc, copper and magnesium. 

But did you know that most miso paste you buy in markets is extremely high in sodium and contains MSG? Stop buying the store-bought miso and learn to make your own miso paste from scratch in this workshop. Sonoko Sakai, author of Rice Craft (Chronicle Books) who also teaches our popular Soba workshop, will show you how to make your own with fermented rice, non-GMO organic soybeans and sea salt. 

You will also learn how to make homemade miso soup and onigiri, Japanese rice ball, featured in her cookbook, and finish the class with this delightful meal.

This is a kid friendly workshop. Interested in bringing your kids? Read our Workshops FAQ

Saturday, September 17, 2016 2 PM - 5PM

*Please arrive 15 minutes early and check in at the Poketo store inside The Line Hotel. Valet parking is available at the hotel at a reduced rate of $10 for workshop attendees. Otherwise, there is offsite street parking available nearby.

The Line Hotel
3515 Wilshire Blvd. Los Angeles, CA 90010
213-381-7411 Ext: 3076

All supplies are included. Maximum of 15 students per class.

In need of a little post-workshop R&R? Book a room online at with code: POK3515 and receive a very special Friends and Family rate from Poketo. Some exclusions may apply.

Sonoko Sakai is a Japanese cooking teacher, food industry advocate, and food writer based in Los Angeles. She is also the founder of Common Grains, a cultural and agricultural project, dedicated to providing a deeper appreciation and understanding for Japanese food and culture. After studying soba making in Tokyo, Sonoko is on a passionate pursuit to make soba as accessible in America as ramen and pasta. She is focused on teaching the importance of sustainable production of heirloom grains within a healthy lifestyle. Her stories and recipes have appeared in the Los Angeles Times, New York Times, San Francisco Chronicle, Saveur, Lucky Peach, KCRW Good Food, and more. Sonoko also wrote The Poetical Pursuit of Food: Japanese Recipes for American Cooks (Potter). Her new cookbook Ricecraft (Chronicle Books) will be published in the Fall of 2106.

If you are no longer able to attend, we are able to provide online store credit only if the cancellation is made more than one week prior to the course date. Should you have any questions, or if this workshop is sold out and you would like to be put on a waiting list, please visit our Workshops FAQ's page or email