Miso-making Group Workshop in Gunma
Make your miso a Miso Maker with Over 450 Years of experience! Miso is a paste made from fermented soybeans. It is one of the essential seasonings in Japanese cuisine. In this workshop, you will learn how to make miso using traditional techniques with expert instructions from the Kojiya staff and take it home with you.
Options
Miso-making Group Workshop in Gunma
What's included in Miso-making Group Workshop in Gunma
(Subject to Option Inclusions)Established in 1566 in Takasaki, Gunma, Kojiya specialized in the production and sale of koji and koji mold, and even today they carry on the tradition by maintaining techniques used hundreds of years ago. If you've come all the way to Tokyo, why not take a trip to Gunma to discover some of its unknown charms? Participants will make their miso using traditional techniques. The process is as follows, and will be accompanied by expert instructions from the Kojiya staff: 1. Mix salt with rice koji by hand. 2. Take pre-steamed soybeans and mash them using a special machine. 3. Once soybeans are mashed, mix them with the koji/salt mixture by hand. 4. When evenly mixed, make hamburger-sized discs out of the mixture. 5. Place the discs into sanitized plastic containers where the miso will ferment for about half a year.
Inclusions
- 1kg of miso ingredients, apron, hair net
- English Guide Fee (¥12,000 per group)
Meet
Pickup and Dropoff
You will make your own way to the meeting points
Meeting / End Points
- Walk into the Kojiya Tonyamachi Store and let a store clerk know you are here for the workshop.
