Learn Winter Homemade Miso from "Your mother" (at a Members' Club in Nishi-Nakasu)
✦Only on NOREN
✦Food & Drink
1h 30m
4 guests
Nishi-Nakasu, Chuo Ward, Fukuoka City (Restoran Tsukimichi)
Hosted by
味噌づくり体験をします
Once your booking is confirmed, you can message your host directly through your guest portal. Your host will reply via the host portal.
Your instructor is "Your mother," Hiromi Katsui. She has been asked by miso breweries to teach courses on koji seasonings and to conduct classes for staff on "how to communicate clearly to customers." What Hiromi wants you to taste most is homemade miso. The flavor is completely different from store-bought miso. The miso you take home will carry the microbes from your own kitchen, and as it ages, it develops into delicious miso of its own. You can choose which miso to prepare from three types: blended (awase), rice (kome), or barley (mugi) – one kilogram per person. You'll mix koji and soybeans, knead them while pressing out air, and pack them into a container. After preparation, you'll take a break with Hiromi's onigiri (rice balls) and miso soup. Winter has long been called the season of "samshikomi" (cold-season pickling) for making miso. During the cold months, fermentation proceeds slowly and mold and harmful bacteria are less likely to develop. Miso prepared in winter reaches peak flavor in 3–5 months. Miso is versatile beyond soups—it works in many dishes. It stores at room temperature, dissolves in water or can be eaten as-is, making it useful even as an emergency food. The venue is "Restoran Tsukimichi," a members' club in Nishi-Nakasu. After the experience, you can enjoy a meal at the restaurant (optional). Kimonodressing by Asuka Iwaoka, a kimono dresser, is also available as an option. On the day, Hiromi will also speak in English. You'll receive a written guide in English with instructions on miso-making.
Learn about koji, soybeans, salt, and why winter is the ideal season for miso preparation.
Mix koji and soybeans from your chosen variety, knead while pressing out air, and pack into a container.
After preparation, take a rest with Hiromi's homemade onigiri and miso soup.
Take your prepared miso (one kilogram) home in its container.
Meeting point
Ascot Terrace 6F, 3-26 Nishi-Nakasu, Chuo Ward, Fukuoka City, Fukuoka Prefecture
Open in Google Maps →How to get there
Access details will be confirmed by your host before the experience.
3-minute walk from Nakasu-Kawabata Station (subway). The building is on the 6th floor, which houses a yakiniku restaurant on the ground floor. When you exit the elevator on the 6th floor, the entrance is directly ahead.
着付け師の岩岡明日香さんが、着物を選ぶところから着付けまでお手伝いします。体験の前に、約1時間お時間をいただきます。
体験のあと、そのまま会員制のお店でお食事をお楽しみいただけます。お料理はアラカルトでご注文いただき、当日お店でお支払いください。最初の1杯はサービスです。
You can add these during booking, on the date-selection step.
• Participants must be 20 years of age or older.
• Please select your miso type (blended/rice/barley) when making your reservation. Materials are ordered one week before the experience date.
• Peak flavor is reached in 3–5 months for miso prepared in winter, and in about 3 months for miso prepared in summer. Storage instructions will be provided on the day.
• Your miso will be provided in a container. On airplanes, miso may be subject to liquid restrictions; we recommend packing it in checked baggage. Please verify your country's import regulations before departure.
• The instructor will speak in English. Translation apps will occasionally be used.
• Reservations must be made at least 7 days before the experience date (to allow time for material ordering).
• Cancellations and refunds are not accepted after reservation confirmation.
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Tsukimichi
