Three Pines Farm is a 5th generation family farm that is home to a lovely studio space in grandpa's renovated barn. We provide classes and specialty events centered on the arts, cooking, traditional crafts, sustainable living, and various other pursuits.


Copyright 2018.  All rights reserved.

The Global Plate: Making Miso with Tomie Sasaki-Hesselink


The Global Plate: Making Miso with Tomie Sasaki-Hesselink


In this hands-on workshop, our educator, Tomie Sasaki-Hesselink of Japanese Creative Solutions will share her recipe and instructions to make miso.

Miso is fermented food made with only three ingredients: fermented rice, soybeans and salt, which is ground into a rich paste. This savory paste has been part of the diet in China, Korea and Japan for more than two thousand years. Recently, miso has attracted much attention from restaurateurs, medical personnel, and dieticians due to its varied tastes, health benefits, and nutritional value.

What We Will Learn In This Workshop:

- About Miso: culinary history, ingredients, health benefits, different types of miso

- We’ll taste different types of miso.

- Everyone will make miso and store in a jar (*you will take your miso home to finish the 10-15 month fermentation process).

- About the fermentation process, plus follow-up after ripening (about 10-12 months)..

- And we will end the workshop with a light & delicious miso lunch!

About Your Educator:

Tomie Sasaki-Hesselink was born and raised in Miyako, Japan, and has since lived in Germany, Portugal, and in the United States. Here in America she became a wife and a Tiger Mom of three children, one girl and twin boys. Through meeting and interacting with many people all over the world, she has become a fermentation seed bed. Over the last ten years in Iowa, she has been experimenting with locally-sourced, non-GMO or organic soybeans to make miso, along with California-raised rice, and real sea salt. She ferments using traditional practices, without any chemical acceleration – using all real ingredients, real flavor, and real deliciousness.

Special Note: Tomie has a fantastic follow-up workshop in the works! She would love to welcome back those who have taken this workshop to learn, in-depth, traditional recipes to make with the miso we created in this workshop. It will be about a year from now, once the miso we have made in this workshop is fully ripened. Priority admission will be given to those who attend this first miso-making workshop, and if any of the original student group is not able to attend, we will open those spots to the general public.

Date: Saturday, Jan. 12th, 2019 (If winter weather conditions force us to postpone, the make up date for this workshop is Jan. 13th, 11am-2pm.)

Time: 11:00am – 2:00pm

Cost: $55.00 per person

Age Requirement: 18+ years of age

Skill Requirement: All skill levels welcome

Fine Print: Please register by Jan. 1st, 2019. If the class minimum is not met, a refund may be issued in lieu of this class offering. You will be alerted shortly after the registration deadline if a refund is being issued. All materials and supplies will be provided in class.

Out of respect for the investment of time and effort by our educational staff, cancellations occurring after Jan. 1st, 2019 will be subject to the forfeiture of registration costs.

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Copyright 2018.  All rights reserved.