A miso-making experience starting with threshing soybeans

【Highlights】 We cultivate soybeans without using pesticides or chemical fertilizers during the growing season.
We make rice miso using rice grown in the cool climate of Yoshiwa, where the Ota River headwaters are located, our own cultivated soybeans, and Hakata salt.
A 3-hour experience to rediscover soybeans and miso from a new perspective.

【Itinerary】
・Soybean threshing and sorting experience
・Miso making experience
・Taste experience

【Details】
・Soybean threshing and sorting experience
This is an indoor activity that doesn't require special tools and can be done even by children.
We will also demonstrate the use of machinery.
(Electric winnowing machine, sorting and separating machine)

・Miso making experience
You will prepare 2kg of rice miso.
Boiled soybeans are put through a mincer to make mince.
Rice koji, salt, and crushed soybeans are mixed together and packed into a miso-specific Ziploc bag.
You can take it home on the same day and let it mature at home. It will be ready to eat from autumn onwards.

• Taste Experience
Compare different types of fresh miso by placing them on rice, and compare the taste of miso dissolved in broth.
The types of miso available are sweet rice miso and traditional salty blended miso.
The changes in color and flavor due to the aging period are also a highlight.
There will be merchandise available for purchase after the event.