Cooking class experience — learning Miso Soup properly

I took a cooking class specifically to learn how to make Miso Soup correctly. The instructor explained why dashi stock is used the way it is — something I'd never understood from just eating it. The clean and umami-forward result when you make it yourself is different.

Japanese cuisine philosophy of shokunin craftsmanship shapes how even simple dishes are prepared. We learned how a high-end kaiseki setting shapes the way this dish is eaten. The class ended with the meal and a glass of green tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.