Miso, a thick, brown paste made by fermenting soybeans with koji mold, is a quintessential seasoning in Japanese cuisine. Not only is it used to add a deep, umami flavor to multiple dishes, but it is also an artisanal product with specific brewing and fermentation techniques, much like soy sauce.

In this experience, you’ll cook using four different types of miso to truly grasp the extent of the versatility of this unique ingredient. Then, you’ll tour a historic brewery with over 100 years of history and get the exclusive opportunity to make miso with your hands to take home as a souvenir.

To many, miso is associated with a steamy bowl of miso soup, but this paste can be used for many more dishes.

You’ll start the workshop with a cooking class where you’ll make an ichiju sansai meal consisting of soup and three side dishes using four different miso.

You’ll be learning recipes cured by fermentation and preventive medicine experts, with gluten-free, vegan, halal-friendly and allergy-free options available.

After cooking, you’ll learn the craft of miso making from a master of a renowned miso brewery in Kyoto that supplies world-class restaurants.

This brewery has been honing the art of miso-making for over a century. Once ready, you’ll take home 1 kg of handcrafted miso and let it ferment to your desired aroma, color and taste.

Next, during a miso brewery tour, you’ll get the rare chance to witness traditional miso brewing using wooden barrels for natural fermentation.

This unique experience occurs within walking distance of some of Kyoto’s famous landmarks like the Nijo Castle and the Kyoto Imperial Palace. It can be easily reached by public transportation.