A full day dedicated to one of Japan’s most popular fermented foods

Miso soup is a classic when it comes to Japanese cuisine. Soul food for anyone living in the archipelago, the flavorful dish is equally loved by foreigners visiting the country.
Despite its growing popularity, though, the main ingredient (miso paste) is still largely unfamiliar to many.

What better way to delve into the world of this historical ingredient than try making it with your own hands?
The host of this experience is Ariura-san, a powerful lady who runs a small restaurant inside a 150-year-old farmhouse. Her cuisine is a nod to local tradition and focuses on fermented food such as miso, soy sauce, and sake. She makes a point to make her ingredients at home by hand, which includes miso.
So, join Ariura-san at her establishment, make your own miso from scratch, and enjoy a hearty lunch made with top seasonal delicacies from the region.

First, you will build a fire in the yard, where you will slowly cook the soybeans.
Certain things cannot be rushed, and simmering beans are one of those. While you wait, you can enjoy a finger-licking refreshment put together by the host featuring steaming tea and typical snacks such as oyaki buns, cookies, and tsukemono pickles.
Once the beans are fully cooked, it’s time for lunch.
It takes about one year of fermentation before miso is ready. That’s quite a long wait, so as a preview of what awaits you at the end, Ariura-san will include soup made with last year’s miso.
Finally, you will mash the beans into a creamy paste, add salt and koji rice, and mix thoroughly with your hands.

You can take the miso home (about 500 g/person), a souvenir in the making for the following year.
Ariura-san uses homemade koji rice, homegrown organic soybeans, and high-quality salt, so the results are guaranteed.

*With an additional fee, you can increase the quantity of miso to 1.5 kg.