Farm Winter Work
“Meeting of hand-made miso” made with discerning materials
Date: Every year from late January to early March
We have received many happy comments saying, “Once you eat this miso, you will never go back to other miso!”
Three features
Soybeans
Uses soybeans grown by Kampo Nouho
Rice malt
Rice malt prepared with Kampo Nouho Mai
Charcoal
Slowly boil soybeans over charcoal
Outline of the event
| Dates: | Every year from late January to early March *Split into several days |
| Time: | 10:00 - 12:30 |
| Number of applications: | Limited to 8 sets each day (up to 2 people can participate per set) |
| Amount to make: | Approximately 3 kg of miso per set (1 barrel) |
| What to bring on the day: | Apron, triangular bandage (hat), mask |
| Participation fee: | We will inform you at the time of official announcement |
| Application method: | Telephone, fax, email, etc. |
Newsletter
We will inform you by email when the date is decided.
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