MISO making workshop 2017

We are hosting another round of MISO making workshop this! 

We'd been keeping ourselves very busy with the arrival of our little man last summer, but had been working on our miso production for the last couple months, and would like to share this exciting experience with anyone who loves miso, or is interested in the procedure. 

MISO is made from soy beans, rice malt, and salt. Very simple.
We will make our own rice malt from our Kamo-mai rice, and the soy beans come from our field, totally chemical-free.
Check out the photos from the workshop in the past below:

TIME&DATE: Saturday, March 25. 10:15AM-3:00 or 4:00PM

PLACE: Sammu City, CHIBA

MEET: at Matsuo Station (JR Sobu Honsen Line)

Come by the train which arrives at Matsuo station at 10:15.
This is an example of your route, given you are coming from Tokyo station:
スクリーンショット 2015-01-27 12.40.27.png

by CAR:
Also meet at Matsuo station. 
Keiyo highway >> Chibahigashi JCT >> Ken-O express way (ex Chiba-Togane Road) >>
exit at Matsuo-Yokoshiba IC >> turn right (toward Hasunuma direction) >>
turn right at Route126>> turn left at intersection "Matsuoeki iriguchi" (Matsuo Station entrance)

10:15 Meet at station,  11:00 Start working, take lunch break, 15:30 End of workshop. 

BRING: an apron, a cap or a bandanna to cover your hair

LUNCH: will be prepared

adults  ¥2,000
children (primary school and younger) ¥500
lunch included 

MISO PRICE: ¥5,000/5kg (delivery charge not included)
*Please note that each participant will be charged for 5kg minimum of Miso, as the objective of this workshop is to make your own miso for your own use, and not just to experience the procedure. 
*Miso requires approximately half a year for the fermentation process under a certain temperature and humidity condition. It will be kept in our storehouse until it is ready to be delivered to you in October. 

Contact us via e-mail:

Will love to share this great experience with you!!



Minowa Rice Field



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