Miso Making: Tradition & Technique
Make rice, barley and soybean miso and develop new misos from local legumes and grains, with attention to ageing and safety.
Programme identification
- 1.1Programme name
- Miso Making: Tradition & Technique
- 1.2Type of qualification
- Course
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Fungal Fermentation & Food Science. A Fungaris programme of its own, not endorsed by a university.
- 1.4Mode of study
- Online, with live sessions in a small group, recordings and a virtual campus.
- 1.5Duration (hours / ECTS credits)
- 3 months (12 weeks) · 72 hours in total · 6 modules of 12 hours · 12 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own programme, not an official university degree).
- 1.6Language
- English
- 1.7Start and end dates / intake
- Next intake: 11 January 2027 to 2 April 2027. Enrolment closes on 4 January 2027. Following intake: 8 March 2027. How intakes work →
Overview
2.1Programme description
Miso is one of the most versatile fermented foods in the world, and a growing number of producers are making it from local beans, peas and grains rather than imported soy. This course covers the full craft: the main miso styles and their history, the role of koji, legumes, salt and water, and the practical work of mixing, packing and choosing fermentation vessels. You will study how enzymes, salt-tolerant yeasts and lactic bacteria shape colour, aroma and depth during months of ageing.
It is designed for fermenters, chefs and artisan producers who want to make miso with confidence and, eventually, sell it. The tutor, selected for practical experience of making miso, shares recipes, ratios and decisions on salt levels, temperature and ageing time, along with the hygiene and shelf-life questions that arise when miso leaves the home kitchen. Your final project is the formulation of an original miso using at least one local legume or grain, with a documented recipe, a fermentation log, a sensory evaluation and a simple safety and labelling plan suitable for small-scale sales.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in fermentation, useful in areas such as artisan food production, restaurants and hospitality, plant-based foods, speciality food retail.
Mycology is moving fast and good practical training is still scarce. This programme gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgement and safety.
Objectives and competences
3.1General objective
To finish the programme able to apply its content professionally and with judgement. In short:
Make rice, barley and soybean miso and develop new misos from local legumes and grains, with attention to ageing and safety.
3.2Specific objectives
- Build the foundations: Miso styles and their history; Ingredients: koji, legumes, salt and water.
- Put them into practice: Mixing, packing and fermentation vessels; Ageing, microbiology and flavour development.
- Apply everything to a real case: Local-ingredient and experimental misos; Food safety, shelf life and small-scale sales.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Calculate koji, legume and salt ratios for different miso styles.
- Mix and pack miso to minimise air pockets and surface spoilage.
- Monitor ageing and judge maturity through regular tasting.
- Adapt traditional methods to local legumes and grains.
- Apply basic safety, packaging and labelling rules for small-scale sales.
Student profile
4.1Who it is for (entry profile)
Fermenters, chefs and artisan producers.
4.2Entry requirements
No prior experience is required, although basic familiarity with koji is helpful. You will need standard kitchen equipment and food-grade fermentation containers.
4.3Career paths (exit profile)
- Artisan miso producer
- Fermentation chef in a restaurant
- Small-batch condiment brand founder
- Product developer for plant-based seasonings
- Fermentation workshop instructor
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Miso styles and their history | Foundations | 3 | 12 |
| 02 | Ingredients: koji, legumes, salt and water | Foundations | 3 | 12 |
| 03 | Mixing, packing and fermentation vessels | Practice | 3 | 12 |
| 04 | Ageing, microbiology and flavour development | Practice | 3 | 12 |
| 05 | Local-ingredient and experimental misos | Application & project | 3 | 12 |
| 06 | Food safety, shelf life and small-scale sales | Application & project | 3 | 12 |
| Total | 72 |
6 modules × 12 hours = 72 hours: 24 hours of live sessions, and the rest for campus study, exercises and the final project.
5.2Content by module
Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.
- White, red and mixed miso
- Rice, barley and soybean miso traditions
- Miso across Japanese, Korean and Chinese cuisine
- Rice and barley koji for miso
- Selecting and cooking legumes
- Salt ratios, water and moisture balance
- Mashing and mixing methods
- Packing to exclude air
- Vessels, weights and storage spaces
- Enzymes, yeasts and lactic bacteria at work
- Time, temperature and colour development
- Tasting and judging maturity
- Miso from chickpeas, lentils and fava beans
- Grain, seed and vegetable additions
- Short-aged and sweet miso styles
- Salt, water activity and safety controls
- Shelf life, packaging and storage
- Labelling and selling at markets
5.3Company placement
This programme does not include a company placement. Practice is built into every module through exercises, case studies and the final project.
5.4Final project
Formulate and start an original miso from a local legume or grain, with recipe, fermentation log and labelling plan.
Methodology
6.1How it is taught
- Live online sessions, usually weekly, with a working professional and a small group.
- Recordings of every session, so you can catch up if work or time zones get in the way.
- Exercises and real case studies in every module.
- Tutoring: your tutor answers questions and gives feedback on your exercises and project.
6.2Platform and resources
A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.
Technical requirements →6.3Estimated weekly workload
About 6 hours a week for 12 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.
Assessment
7.1Assessment system and weighting
Progress is assessed through participation in live sessions and short exercises in each module. The tutor reviews the final project and gives written feedback.
7.2Requirements to pass
- Complete every module, by attending the live sessions or watching the recordings.
- Hand in the module exercises.
- Have your final project approved by your tutor.
Teaching team
8.1Academic direction
At Fungaris, the Fermentation school coordinates the content and quality of this programme. The academic director of each intake is named in the intake guide.
8.2Faculty
Taught by professionals who work in the field. The tutor for each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Course Certificate
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
9.2Issuing body / recognition
Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.
About our certificates →Admission and enrolment
10.1Admission process (steps)
- Send your request through the form or write to admissions.
- Admissions reviews your profile and confirms the start date, the session schedule and the fee.
- You secure your place with full payment or a 40% reservation.
- You receive your campus access and welcome guide before the first session.
10.2Documents required
- A valid identity document.
- Contact and billing details (personal or company).
10.3Deadlines
Enrolment for the intake starting on 11 January 2027 is open until 4 January 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: £340
- Full payment before the start: £272 (20% reduction).
- 40% reservation (£136) and 3 monthly instalments of £68.
10.5Grants, discounts and funding
Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organisation. Discounts cannot be combined with each other or with the full-payment reduction.
Your employer can pay for the programme and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them.
10.6Cancellation policy
The conditions for cancelling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrolment confirmation. Nothing there limits your rights under the consumer law that applies to you.
Cancellation and refunds →Additional information
11.1Frequently asked questions
Do I need experience to study Miso Making: Tradition & Technique?
No prior experience is required, although basic familiarity with koji is helpful. You will need standard kitchen equipment and food-grade fermentation containers.
How is Miso Making: Tradition & Technique taught?
Live online, in 6 modules with a working professional, a small group and a final project.
How am I assessed?
Progress is assessed through participation in live sessions and short exercises in each module. The tutor reviews the final project and gives written feedback.
What is the final project?
Formulate and start an original miso from a local legume or grain, with recipe, fermentation log and labelling plan.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
What can I study after Miso Making: Tradition & Technique?
The natural next step is Diploma in Koji & Japanese Fermentation.
11.2Alumni testimonials
We only publish verified testimonials from real students. This programme does not have any published yet; they will appear here once its first intakes finish.
11.3Admissions contact
Write to info@fungaris.institute or use the contact form. Admissions answers in your language.
Read before you start.
FermentationKoji Fermentation Guide: Miso, Shoyu, Amazake and GarumKoji is the mould behind miso, soy sauce and sake. Learn how it works, how to grow it safely at home and how chefs use it today.Read the article 
FermentationHow to Make Tempeh at Home: Rhizopus, Incubation, SafetyTempeh is one of the easiest mould ferments to master at home. Here is how Rhizopus works, how to incubate it and how to tell good tempeh from bad.Read the article Keep branching.
From our species guide.
Join the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments. All prices are stated in pounds sterling (GBP).