MISO making workshop koji crafted by the only soy

crafted by the only soy sauce brewery in central Tokyo that has maintained its traditional wooden barrel fermentation method for over 100 years

the flavors develop a unique depth that store-bought miso just can't replicate

This kokeshi's graceful expression and the four layers of chrysanthemum flowers are gorgeous

and she looks like  wearing kimono but bottom is wearing a skirt

If you are looking for high quality &amp

MISO making workshop koji crafted by the only soyThe season for making miso has come again this year. Why not try making your own original miso for yourself and the people you care about? We would love for you to experience the flavor of miso shaped by nature. Over the course of a year, your miso will slowly ferment and mature. Its color will gradually deepen, and with time, the flavor will become richer and more complex. In February and March, we will host one handmade miso workshop each month.