Miso-Making Classes for Foreigners Visiting Japan

①What is miso?

Miso is one of traditional Japanese food. Miso is fermented food made by soybeans, rice, grains like barley, and koji. These ingredients are mixed together and undergo fermentation. Miso is famous for being used to make miso-soup but also used in many other Japanese dishes. 

②What is koji?

Koji is one of basic ingredients used to make many Japanese seasonings like miso, soy-source, rice wine, and sweet sake. Koji is made by steaming grains (rice, barley, soy seasons, etc.), adding aspergillus oryzae (or koji-mold), keeping in a room with 30 or more degree with almost 100% humidity for mold to proliferate. Aspergillus oryzae is considered as Japanese National Fungi. Koji contains different types of enzymes and Vitamin Bs. 

③What is the history of miso?

It is said that by the 3rd century, prototype of miso already existed. It eventually over time developed into miso as we know today. Before Edo period, miso was eaten by aristocrats and government officials. It was considered as luxurious food. But in Edo period, miso began to spread into the lives of ordinary people. By that time, people knew that miso is good for health. Some saying regarding miso are “Miso kills doctors.”, and “It is better to use money for miso-shop than doctors.”, etc. 

④What nutrients are in miso?

Miso is made from soybeans and koji. Soybeans are called “meat of the fields” and contain lots of good protein. Koji, because it undergoes fermentation, contains enzymes and vitamins. As you can see, miso contains lots of great nutrition. 

⑤What are the benefits of eating miso? 

*Miso will decrease the risk of cancer
*Miso will decrease the risk of lifestyle-related diseases. 
*Miso is said to have anti-oxidant effect and lowering-effect of blood pressure.

About Amekaze's Miso-Making Classes

①What is the history of the company?

Amekaze is started in 1689 which is 2nd year of Genroku period. The company was originally located in old Osaka-city, Shorinji-town. Now the company is in Tsukuno-cho, Sakai-city. There is a shop in front of the factory. Even now, we try to keep the traditional way of making koji. It is made inside a room of Japanese cedar trees. In the café that is located near the shop, we use lots of ingredients made in the factory. Our customers especially women enjoy our lunch menu. For miso-making classes, we select high quality law ingredients from various places around the country and we keep the old way of making miso. The classes are available throughout the year. We are proud to be a member of Sakai city chamber of commerce and industry and are recognized as one of the city brands. 

②What kind of law ingredients do we use? 

 ※Soybeans: From Hokkaido, Brand called Tsurumusume
 ※Rice: Special cultivated rice which is low pesticide.
 ※Salt: Brand called Akaho salt

What procedures does the class include?

① Gather at the shop

Welcome to Amekaze! When everyone from your group gets here, an instructor will be there to assist you. 

②Start making by mixing raw materials

Mash boiled soybeans in the bag. Mix salt and koji in a separate bucket. Mix mashed soybeans with koji. Knead this to make a dough. This takes work! 

③Finish up by making miso-balls

Make miso-balls from dough. Relax and enjoy your conversation with your friends. 

④Get ready to go by putting miso-balls into the container

Put miso-balls into the container and push them down to keep the air out. At the end, put little bit of salt on top by the edge of the container. Cover with plastic wrap. Now you are done!

⑤Have lunch at the café (optional)

There is a café near the shop. Have your lunch there! 

⑥雨風工場内で発酵製品手作り体験

麹作り・醤油作り・どぶろく作り・塩糀・甘酒作り 仕込みの関係で内容はその時によって変ります。

⑦教室が終われば現地で解散

雨風ショップにて生甘酒や生どぶろくは如何ですか

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体験教室料金

¥10,000円 (税込 10,800円)

・開始時間 10:00 ・終了時間 11:30 ・持ち物 必要無し ・内容  味噌作り体験 1・5キロ 味噌を詰めて持ち帰り

 

・雨風の製品を使った食事 ・1時間程度

 

・麹作り・醤油作り・どぶろく作り・塩糀・甘酒作り 仕込みの関係で内容はその時によって変ります ・30分程度

 

糀屋雨風周辺【堺市西区】観光スポット

INSURED


 

堺観光ガイド
-さかいかんこうがいど-
sakaikankougaido

 
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踞尾八幡神社
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tukuohatimanjinjya

 
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百舌鳥古墳群
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mozukohungun

 
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