Japanese Miso Making Experience in a Kagoshima Miso Factory

Few ingredients are as deeply connected to Japanese cooking as miso. Rich, savory and full of character, this fermented staple is used in everything from soups and sauces to marinades and regional specialties. In this hands-on experience in Kagoshima, you'll go beyond tasting miso and learn how to make it yourself at a traditional factory. Your experience takes place at Sakura Kaneyo, a soy sauce and miso producer established in 1927. Using time-honored methods passed down through generations, the factory continues to craft miso and soy sauce the traditional way. You'll begin with a guided tour of the facility to learn about the production process and the role miso plays in Japanese cuisine. Next, you'll join a hands-on workshop and make your own batch of Kagoshima-style mugi miso, a regional variety made from barley and soybeans. Known for its slightly sweet flavor and rich aroma, mugi miso is a staple of local cooking and an important part of Kagoshima's food culture. With guidance from experienced staff, you'll learn the key steps involved in creating this fermented seasoning from scratch. After the workshop, you'll have some free time to browse and shop before heading home with your creation. Because miso is a fermented food, it won't be ready to eat right away. You'll take home approximately 2 kg of miso paste and allow it to mature over the coming months. When it's finally ready, you'll be able to enjoy a batch of miso that you made with your own hands.