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.
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.
Walk into the Kojiya Tonyamachi Store and let a store clerk know you are here for the workshop.
For a full refund, cancel at least 24 hours before the scheduled departure time.
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