Misa Enomoto, Cooking Expert/Fermentation Master

Becoming a Fermentation Master

After having a work experience, she entered culinary school when getting married, became captivated by fermented foods while studying cooking and nutrition in earnest. After graduation, she began extensively developing miso recipes and seriously studying fermented foods, eventually obtaining the certification of Fermentation Master. Her recipes feature a variety of fermented foods including miso, amazake (fermented rice drink), salted koji, fermented cabbages, fermented tomatoes, and fermented sweet bean paste. Her recipes, crafted with deep knowledge of fermented foods and standard ingredients, are designed to be easily prepared by anyone. Her miso recipes with rice cooker, which can be made in just one night, became particularly popular, leading to the publication of the book, “Body Balancing ‘One-Night Fermented Miso’” (“Karadaga totonou ‘Hitoban kouji miso’”) (Shufu to Seikatsu Sha Co., Ltd.) in November 2021.

Sharing Videos on YouTube

Ms. Enomoto is also popular for her YouTube recipe videos, began posting in 2018. While short one-minute recipe videos were trending at the time, she wanted to convey not just the recipe steps, but also the pleasant sounds and atmosphere of cooking. As a result, she creates 5 to 15-minute videos that carefully capture everything from ingredient introduction to cooking processes and her own tasting impressions. Her videos transmit delightfully nostalgic kitchen sounds—like the rhythmic chopping on the cutting board and the gentle bubbling of boiling water—creating a soothing experience that appeals not only to those seeking recipe inspiration but also to those who don’t cook. Her husband handles the filming and editing, making it a collaborative couple’s project. “While there are no overly elaborate edits, we’ve received feedback that people find this simplicity comfortable and enjoyable to watch!” she says.

Charms of Nagano’s Fermentation Food

When we asked about the charms of Nagano Prefecture’s fermented foods, Ms. Enomoto said, “the appeal of Nagano’s fermented foods lies in the high quality of the ingredients nurtured by its rich natural environment and terroir. Whether it’s miso, nozawana pickles, or cheese, the deliciousness of these fermented foods is fundamentally based on the excellent raw materials.” Nagano Prefecture, stretching from north to south, cultivates a diverse range of agricultural and livestock products in its varied climates. She also explained, “another highlight of Nagano Prefecture’s produce is the potential to create more delicious and healthy dishes by combining a wide variety of fermented foods and vegetables.”

Ms. Enomoto mentioned that she regularly uses Nagano Prefecture’s concentrated koji amazake (drink made from rice mold and steamed rice), sharing, “when used in cooking as a substitute for sugar, it creates a refined sweetness. It’s also highly nutritious and recommended for those who are health-conscious.”

This time, Ms. Enomoto went shopping at the pilot store, Ginza Nagano, and developed a recipe using her selected ingredients. She was surprised by the extensive selection of fermented foods. Particularly, the handmade natto (fermented soybeans) kit, Waratsuto, was such a rare product that even Ms. Enomoto, a fermentation master, was impressed. “The shop’s charm lies in its ability to offer niche ingredients that reflect Nagano Prefecture’s deeply rooted fermented food culture,” she said, visibly excited about her shopping experience. (Please note that the ingredient is seasonal and may not always be available.)

We’ll now introduce Ms. Enomoto’s original recipe, featuring Nagano Prefecture’s local ingredients: Mushroom & Pork Soup with Sake Kasu (byproduct of sake brewing process).

Mushroom & Pork Soup with Sake Kasu

● Ingredients (2 servings): 80g thinly sliced pork belly / 1 pack (100g) each of bunashimeji and king oyster mushrooms / 1/2 green onion / 1 piece ginger / 2 tsp sesame oil / 2 2/1 cups dashi stock / 50g sake kasu (byproduct of sake brewing process) / 2 tbsp miso

● Method

1. [1] Remove the base of bunashimeji mushrooms and break apart by hand. Cut king oyster mushrooms half lengthwise and crosswise, then slice thinly. Slice green onions diagonally and julienne the ginger. Cut pork into 3 cm width pieces.
2. [2] Heat sesame oil in a pot over medium heat. Sauté ginger, green onions, bunashimeji and king oyster mushrooms. Once softened, add pork and stir-fry until the meat changes color. Add dashi stock and sake kasu. After bringing to a boil, cover and simmer on low-medium heat for 2-3 mins. Reduce heat and dissolve miso into the soup.

Making the Fermentation Food Boom Sustainable

During the COVID-19 pandemic, fermented foods gained attention for their potential to boost immunity. However, Ms. Enomoto’s goal is to transform this from a temporary trend into a sustainable practice. “To convey the appeal of fermented foods to more people, I aim to lower the barrier by creating simple, effortlessly achievable recipes. I’d be delighted if people could feel the joy of thinking, ‘I can make this myself!’” says Ms. Enomoto. Her new book, “Body Balancing ‘One-Night Fermented Miso’” (“Karadaga totonou ‘Hitoban kouji miso’”) has created quite a buzz due to its simple recipes. There are many posts on SNS using the hashtag #ひと晩発酵みそ(OneNightFermentedMiso), featuring miso made with Ms. Enomoto’s recipes. She is a fermentation enthusiast who not only encourages people to incorporate fermented foods into their daily lives but also teaches them the joy of making them themselves.