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facebook.com/SasakaniKoboOrganicMiso
facebook.com/MisoClub

What is Miso and how to use it?

Have you ever wondered what exactly Miso is? Miso is a traditional Japanese seasoning, in paste form, that has been an essential part of the Japanese diet since the 8th century. It is made by a double fermentation process from very simple ingredients: soybeans, salt and culture (Koji). However, each part of Japan has its own special Miso, and there are over 1,000 different varieties.

It is a shame to see that Miso is mainly known and used just for Miso soup in Australia. Miso actually performs a very versatile role in Japanese cooking. As a seasoning similar to soy sauce, Miso gives dishes an incredible flavour boost when it is properly used.

Sasakani Kobo is a very small artisan producer of Miso and related products. We are focusing just as much on teaching people how to use miso, through workshops and individual classes, as on the actual production of products. We would like everyone to make their own Miso, but for those that can't find the time, we want to provide Miso as good as if you'd made it yourself, with a focus on quality, flavour, traditional techniques, organic ingredients, healthy living and local food production. Good Miso takes time, but its absolutely worth it, and there is so much else to learn along the way.

We are located in Brisbane, Australia. Miso Club started in December 2012, and Sasakani Kobo started trading in December 2014.

Miso Photos
Japanese Breakfast - Onigiri Japanese Breakfast - Buta Jiru Assorted Miso Sampling Set Home-made Granola
Added by Sasakani Kobo
Aug 25th 2014
Home-made Okara salad
Added by Sasakani Kobo
Aug 25th 2014
Home-made Scones and Rosella jam Onigiri wrapped with large shiso Ama-zake, Pancake
Added by Sasakani Kobo
Jun 4th 2014
Okonomiyaki
Added by Sasakani Kobo
Apr 20th 2014
Ama-zake, Ama-sake
Added by Sasakani Kobo
Apr 16th 2014
Valentine brownie
Added by Sasakani Kobo
Mar 10th 2014
Miso Biscotti
Added by Sasakani Kobo
Mar 10th 2014
BOGI Fair 2013
Added by Sasakani Kobo
Nov 4th 2013
Sushi Party Main
Added by Sasakani Kobo
Oct 8th 2013
Sushi Party Filling
Added by Sasakani Kobo
Oct 8th 2013
TastingPlate
Added by Sasakani Kobo
Aug 21st 2013
MisoPlatter
Added by Sasakani Kobo
Aug 21st 2013
Potato with smoked tomato sauce and salsa Strawberry Mochi
Added by Sasakani Kobo
Jun 9th 2013
Minestrone Soup
Added by Sasakani Kobo
Jun 1st 2013
Laksa Noodle
Added by Sasakani Kobo
Jun 1st 2013
White Miso Pumpkin Soup
Added by Sasakani Kobo
Apr 23rd 2013
Soy Soba Noodle
Added by Sasakani Kobo
Apr 21st 2013
Vegan Laksa
Added by Sasakani Kobo
Apr 21st 2013
Sushi Cake
Added by Sasakani Kobo
Apr 21st 2013
Sushi Cake with Sake
Added by Sasakani Kobo
Apr 21st 2013
Miso KIT
Added by Sasakani Kobo
Apr 3rd 2013
Newly prepared Miso
Added by Sasakani Kobo
Mar 17th 2013
Finger food plate2
Added by Sasakani Kobo
Mar 2nd 2013
Finger food 1
Added by Sasakani Kobo
Mar 2nd 2013
8 types of Miso
Added by Sasakani Kobo
Feb 18th 2013
8 types of Miso with details Miso Club 2013-02
Added by Sasakani Kobo
Jan 12th 2013
Ice Green Tea & Green Tea Ice Cream Green Tea Ice Cream
Added by Sasakani Kobo
Jan 12th 2013
Tofu and Peanuts Nibblies
Added by Sasakani Kobo
Jan 12th 2013
Creamy Miso Dressing
Added by Sasakani Kobo
Jan 12th 2013
Buckwheat noodle salad
Added by Sasakani Kobo
Jan 12th 2013
Chilled Tofu
Added by Sasakani Kobo
Jan 12th 2013
Onigiri (Rice Balls)
Added by Sasakani Kobo
Dec 7th 2012
Colourful Miso Marinated BBQ Vegetables Happy Misomites Sandwiches Addictive Miso and Peanut Nibblies Miso and Tahini Spread
Added by Sasakani Kobo
Dec 2nd 2012
BBQ Creamy Eggplant
Added by Sasakani Kobo
Dec 2nd 2012
BBQ and Picnic
Added by Sasakani Kobo
Dec 2nd 2012
Miso in a jar
Added by Sasakani Kobo
Nov 8th 2012
BOGI Fair 2012
Added by Sasakani Kobo
Nov 8th 2012
Spring Rolls with Miso Dressing Four Types of Miso
Added by Sasakani Kobo
Nov 6th 2012
Sasakani Kobo

Sasakani Kobo focuses on promoting the use of Miso in peoples day to day cooking, and making delicious, healthy, and ethical organic Miso from locally grown ingredients.

Most of the factory made Miso (including organic one) available in Australia is imported from Japan, and these Miso are usually pasteurised. However, we can show you how to make home-made Miso from local organic ingredients in a traditional slow process, and unpasteurised to maximize its flavour and nutritional benefits.

Unpasteurised Miso has some incredible health benefits, providing nutrition such as protein, Vitamins, Calcium, Potassium, and active enzymes, as well as a distinctive flavour.

If you would like to learn more about Sasakani Kobo or the Organic Miso Club please email us

News
2015: Sasakani Kobo - Open for business!
Posted by Sasakani Kobo

It has been a lot of work, but we can happily announce that on the 17th December 2014 Sasakani Kobo officially commenced, with the issuing of our food licence from the Brisbane City Council, and arrangements with Wandering Cooks for our Commercial Kitchen!! Yay!!  We were thrilled to receive a 5 Star Food Safety Rating , and are very much looking forward to getting our commercial operations underway. A huge thank you to Wandering Cooks for making it all possible! 

So now the hard work really starts with initial production runs and all the effort that goes with actually doing it! It will take some time to get everything established, but we are away! Our focus initially will be on some products that we can bring to market quickly, whilst we work on the longer term products. We can take orders now for commercial miso production for cafes and restaurants with the understanding there will be a time delay for some products. But, no point rushing a good thing, and that is what we do, the best traditional miso we believe you will taste in Australia, and the most delicious miso related products! 

We are a very, very small artisan producer, so supply will be very limited, but if you are interested in quality over quantity, you have come to the right place. :-)

Miso Club:

We will continue Miso Club as a separate entity, with the focus on learning how to use miso, and how to make it yourself at home. Every year, we run Miso making workshops between April and September as these cooler months are the best season for miso making. So, we will re-start miso making demonstrations and club activities from around April 2015. Thanks to everyone for being patient while we got everything else sorted out. You will be able to get all the latest on the new Facebook site we have created for the Miso Club , which is the best place to go for club info.

Sasakani Kobo Organic Miso Club. For people interested in: Miso, Miso Club, MisoClub, Miso made in Brisbane, Buying Miso, Learning to make Miso, Culture, Organic Food, Koji, Natto, Local Food, Local Organics, Cooking, Cooking with Miso, Cooking Classes, Japanese Food, Rice, Soy Sauce, Umami, Shoyu Koji, Organic MSG, rice culture, Koji starter, Australian Organic Rice, Japanese fermented foods, Healthy Food, Australian organic ingredients, Australian Organic Soy Bean, Australian Organic Rice, Sea Salt, Brisbane Miso, Australian Miso, Organic Miso, White Miso, Barley Miso, Rice Miso, Brown Rice Miso, Hacho Miso, Mixed Miso, Herb Miso, tempeh, Genki Mart, Okara, Moromi, Tofu, amazake, shiro miso, mugi miso, kome miso, awase miso, shio-koji, Gouchujang, Korean chilli paste, food education, food instructor, japanese, Brisbane, Gold Coast, Sunshine Coast, Queensland, ささかに工房, 笹蟹工房, 味噌, オーガニック, 麹, こうじ, 塩こうじ, 塩麹, 米味噌, 麦味噌, 白味噌, あわせ味噌, 豆味噌, 甘酒, みそ, ブリスベン, ゴールドコースト, サンシャインコースト, オーストラリア, クイーンズランド, 有機, ローカル, 地産地消, 食育, 納豆, 発酵, 発酵食品, ささかに工房, オーガニック 味噌 ササカニ

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