Nishio, Aichi: Taste & Make Miso at a 100-Year-Old Brewery

Delve into artisanal miso-making traditions as you explore a brewery where miso has been produced for over a century in Nishio City, about an hour from central Nagoya. A fermented soybean paste, miso can be dissolved into a soup broth, used as a glaze or dip, or added to sauces. It is found in many Japanese dishes, like ramen, udon, and, of course, the classic miso soup, but no two kinds of miso are the same. Each brewery prides itself on its distinct production methods, which create unique miso varieties. Nishio’s Hatoya, also known as Miso Park, uses artisanal traditional techniques passed down through generations, which ensure a smooth and rich paste, both aromatic and flavorful. Ranging from umami-rich, three-year-aged red miso to lighter varieties that are versatile enough to match any meal, Hatoya's miso is also additive-free. As you step through the brewery's towering wooden vats imprinted with a deep aroma of miso, you’ll learn all about the fermentation process, tools, and methods from a local guide before tasting three kinds of miso, each with different ingredients and fermentation periods, before learning to make instant miso soup. Itinerary: -Meet your guide at Miso Park (Hatoya) -Watch a short video about miso-making -Tour the miso warehouse -Miso tasting and instant miso soup-making workshop -Light meal (available for an additional fee) -Free time Explore the aromatic, rich qualities of miso, a quintessential Japanese ingredient, in this unique tasting experience and brewery tour in Aichi Prefecture!