MISO, KOJI making and tasting class

Limited 10 people *Gluten-free,Vegan

Would you like to make organic handmade MISO and KOJI?

These are essential foods in Japan because they have a very healthy immune system and are good for the intestinal environment.

Miso is one of the most important soybean foods in Japan.It is a brewed, high-protein seasoning that is used in a variety of dishes.

Fermentation makes miso more nutritious by producing large amounts of amino acids and vitamins that soybeans do not have, or have only in small amounts.

People who drink miso soup every day are less likely to have cancer, and their death rate is also found to be lower.

Koji is a microorganism that is the base of fermented foods used in miso.

We don't use a knife, so small kids can enjoy making it with us!

We will also prepare KOJI tasting food and recipes!! (Karaage of soybeans, Salad, Cake,  Miso Soup etc.)

Would you like to make it with us?

[Date]

February 4th Sunday

10:30 am to 12:30pm （2 hours）

[Location]

Hidamari House

https://maps.app.goo.gl/bS4LfxAM6fr7mmtV9?g_st=ic

[Parking lot]

In front of the Hidamari House

https://maps.app.goo.gl/oFMYTdV9S8f4KzJX6

[Things to bring]

-Apron

-Towel (for wipe your hands)

-Mixing large bowl

-Own beverage

-Tupperware for takeout miso (Over 800ml)

[Including]

-English guide

-All ingredients

-KOJI tasting food

[Fee]

5,000yen

[Cancellation charge]

Please inform us at least three days in advance in the case of cancellation.

No show: 100%

Same day: 100%

1 day before: 50%

2 days before: 25%

 

Please make your payment from this website by the day before.