Crafts made from earth and air: Miso edition (for vegans)

[Highlights] Konko Miso, a miso brewery loved by vegans around the world. Starting with the first organic certification in Japan, Konko Miso delivers miso to countries around the world, including Europe. Starting with the "taste" of miso, dive into the context of the history of the road and the future of manufacturing. [Schedule] 1. Orientation 10min. 2. Discover Fuchu Miso through vegan dishes at Koishiki, a nationally registered tangible cultural property 90min. Miso dishes by Kitaoka, who was awarded one Michelin star in 2018, L'Aliste 2020, and Gault & Millau 2020. 3. A tour of the origins of the town while walking along Sekishu Kaido 15min. Passing through Deguchi-dori, the exit of the road that leads from Iwami Ginzan, we introduce the history of Fuchu that has continued since the Edo period. 4. See and feel the process of bacteria making miso at Konko Miso 60 min. A tour of the natural fermentation process of miso, where bacteria create miso from ingredients at a miso brewery that has been in operation since 1872. Robots are used in an old building. Discover the secrets of Konko Miso, which makes the best miso in the worst factory possible. 5. Miso ball-making workshop 30 min. A traditional Japanese preserved food, miso balls that turn into miso soup when hot water is poured over them are processed into a variety of colorful balls. 6. Closing 15 min. [Details] Recommended for the following: - People interested in Japan's vegan lifestyle - People interested in Japan's traditional yet cutting-edge manufacturing - People interested in Japan's fermentation culture