Our Classes


Probiotics Cooking Classes


Probiotics are good bacteria that are essential to your digestive health. 

By adding fermented foods to your diet, you get all kinds of benefits for your health such as a healthier gut, a stronger immune system, improved digestion and ​more. But the majority of store-bought fermented foods and pickles have been heat pasteurized or processed with acidic ingredients, which will kill all of the live bacteria, including the kind that are good for your gut health. That's why it's best if you make it yourself!

At our cooking classes,  you’ll make different probiotic foods to take home to share with your family and friends. You will also get to try some samples we’ve prepared beforehand that incorporate what you have learned to make, as well as trying other probiotic foods you might want to make in the future.

Miso Class

Miso is a delicious, high-protein seasoning that has been used everyday in the Japanese kitchen for 1300 years. Miso’s fermentation process restores beneficial probiotic that helps break down the amino acids in soybeans and  make other foods easier to digest. In this class you’ll learn how to make organic miso (1.5 lb) to take home, and also the many different ways that miso is used. The first step is to soak and cook the organic beans. Since this is a simple but lengthy process, we will prepare this for you in advance and explain how we did it.

Natto Class

Natto is incredibly nutritious and has various health benefits. Natto contains calcium and vitamin K2, both of which contribute to stronger, healthier bones. It also contains probiotics, vitamin C and several minerals. This combination may help reduce cholesterol and blood pressure levels. Eating it regularly may strengthen your immune system and bones, protect you from heart disease and help you digest foods more easily. In this class you will learn how to make natto as well as dishes made with natto.

Amazake Class

Ama-zake (meaning sweet sake) is a Japanese traditional sweet, non-alcoholic drink made with cooked rice (porridge) or cooked oatmeal, and rice Koji. Amazake is believed to be very nutritious. It contains Vitamin B1, B2, B6, Folic acid, Dietary fiber. Amazake can be eaten as a breakfast, dessert, snack, and can be used as a natural sweetening agent in baby food, salad dressing, smoothies, etc. It is often considered a hangover cure in Japan. In this class, you will learn how to make and use amazake. You will also have an opportunity to taste variety of amazake and sweets using Amazake.

Kimchi Class

Kimchi is a traditional Korean dish of fermented vegetables such as napa cabbage and daikon radish. It can be used in soup, fried rice, sautéed vegetables or just eaten as a side dish. Kimchi is low-calorie, high fiber, and packed with vitamins. It is a powerful antioxidant and provides the benefit of probiotics in the form of lactobacillus bacteria. We prepare the vegetables prior to class and you will learn the procedure. You will make and take home a jar of veggie kimchi that you made in the class. (Vegan Kimchi is also available)

Water Kefir Class

Water Kefir Soda is a lacto-fermented beverage made with water kefir grains and sugar water. It is easy to make and rich in probiotics to improve digestive health. Because the grains feed on sugar, the resulting beverage is not overly sweet. You can flavor it in so many different ways. In our class, you will make a bottle of water kefir with your choice of flavor to take home. You'll also get a package of water kefir grains, so you can make your own at home!

Tofu Class (Non probiotic food)

As you know Tofu isn't a fermented food. But it is so tasty when you make it yourself. So we decided to offer a tofu class as well! Tofu is a low-fat, high-protein, cheese-like food product made from coagulated soy milk, and it can be used as a meat substitute.  This class shows you how to make tofu from grinding soaked soybeans. We'll also provide you with samples of tofu prepared in different ways. You will make a block of fresh tofu, okara and whey to take home with you.  


Salt-Koji Class

Salt- Koji is a fermented mixture of Koji, salt and water – as a substitute seasoning of salt and has significant health benefit as other fermented food. It can marinate meat, chicken and fish to tenderize and enhance umami; makes quick pickles; and can be added to both savory and sweet dishes. This class offers how to prepare salt- Koji and soy sauce koji recipes including using on chicken, vegetables and sweets. You will make salt koji at the class and ferment at home for a week.

Private Class

You can invite your friends and have your own cooking party of any of our classes. We’ll come to your home with everything you need and conduct a class for you and your friends.

Fees are negotiable, contingent upon location and number of students. The host will get a 25% discount for the class fee. 

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