If you have ever been curious about this flavor-rich fermented paste, you won’t want to miss this chance to dive into the world of miso. Though aimed primarily at those working in the food industry, the Ouse Rural Tourism Association invites groups, organizations and corporations to learn about this flavorsome staple of Japanese cuisine—and come away with over 10 kilograms of self-made miso each! Create a custom miso with the help of miso masters, who are happy to take into account each group’s taste by, for example, adjusting the amount of salt used.
Restaurant owner or chef? Why not build a new menu around your homemade miso? And don’t forget to let your patrons know just how hands-on you are by telling them your miso is custom-made for their gustatory delight—by you! Our hope is that the miso you make in Ouse becomes part of a signature dish in your establishment.
Let’s not let the fun end after the miso has been put away to ferment! One of our aims is to create lasting relationships that are not just limited to yearly miso-making, but rather that continue through various endeavors, such as providing farm produce, processed foods, and various other avenues. Create a future built on cooperation and mutual value with us!
・Restaurant associations (group training)
・Chain restaurants (restaurant managers, cooks, youth)
・Restaurant and food-business affiliated companies (youth, new recruits, company retreats)
・Other corporations, groups, organizations with an interest in making miso
The Miso-making Workshop takes place over two days and one night. It is generally organized into five stages.
Beyond providing an introduction to the world of miso, we aim to encourage interaction between you and your co-miso-makers, and between you and your instructors. After self-introductions, local cuisine will be served for lunch.
Be prepared to become a master of miso minutiae as we discuss the basics of miso and miso-making with the aim of arming you with a thorough understanding of the condiment. Following our deep dive into the theory of miso-making, we’ll get hands-on by gently mixing koji (Aspergillus oryzae)—the starter for miso-making—in a process called “kirikaeshi”. This promotes fermentation.
Day One is at an end, and it’s time to relax and mingle while enjoying local cuisine made with miso and Fukushima’s own sake. We will also lighten things up by performing, along with the masters of the farmhouse, Hyottoko Odori, a traditional performing art.
At the end of the social gathering, everyone will return to their farmhouse pensions, where kotatsu heated tables await. Curl up with your legs under the kotatsu table and enjoy conversation in an intimate group setting, before turning in for the night.
It’s customization time! On the second day of miso-making, you will make big decisions about salt in order to tailor-make your miso’s future flavor. After that, the meat of the miso-making process begins (simmering of soybeans, adding of koji and salt, mashing, putting mixture in containers, sealing containers, weighing down of miso). A lot of group work is required, so look forward to having fun with your fellow fledgling miso-makers.
The miso has been made, and the time has come to compare notes, exchange ideas, and reflect on the two-day workshop. Miso takes time to ferment, and the miso prepared over the course of the workshop will be sent to each participant the following fall.
|12:00||Meet at venue, orientation|
|17:00||Hot springs visit|
|19:00||Dinner and socializing|
|21:00||End of Day One; Lodge at|
|8:00||Breakfast at farmhouse pensions|
|13:00||Discussion and Reflection|
End of Day Two; Return home
※The schedule can be adjusted to meet your needs. An optional menu can also be added to the workshop.
|Workshop name||Miso-making Workshop|
|Location||Ouse Community Center and other venues|
|Cost||General: from 12,000 yen/person|
Elementary school students and below: from 10,000 yen/person