You can experience making tofu in one go just like a craftsman would, using carefully selected domestically grown, organically grown soybeans and rich soy milk made from the famous waters of Shinsen, with natural bittern added. The unique pleasure of being able to taste the freshly made, handmade flavor is something you can only enjoy in this experience. Participants will be presented with a certificate of completion.
Dec 27 - Dec 28, Jan 11 - Jan 12, Jan 24, Feb 1, Feb 14, Mar 1, Mar 14 - Mar 15, Mar 28 - Mar 29
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醤油もろみ蔵見学
見学案内 10:30
At the observation corner on the second floor of the Kojian direct sales store, which overlooks the soy sauce moromi warehouse, you can learn about the ingredients and manufacturing methods used in our soy sauce and miso. In the observation corner, you can see exhibits such as the moromi warehouse lined with wooden barrels, as well as old manufacturing tools. *Please note that you cannot enter the moromi warehouse.
Dec 7, Dec 12, Dec 14, Dec 19 - Dec 21, Dec 26 - Dec 28, Jan 4, Jan 9 - Jan 12, Jan 16 - Jan 18, Jan 23 - Jan 25, Jan 30 - Feb 1, Feb 6 - Feb 8, Feb 13 - Feb 15, Feb 20 - Feb 23, Feb 27 - Mar 1, Mar 6 - Mar 8, Mar 13 - Mar 15, Mar 20 - Mar 22, Mar 27 - Mar 29
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見学案内 11:30
At the observation corner on the second floor of the Kojian direct sales store, which overlooks the soy sauce moromi warehouse, you can learn about the ingredients and manufacturing methods used in our soy sauce and miso. In the observation corner, you can see exhibits such as the moromi warehouse lined with wooden barrels, as well as old manufacturing tools. *Please note that you cannot enter the moromi warehouse.
Dec 7, Dec 12, Dec 19 - Dec 21, Dec 26 - Dec 28, Jan 4, Jan 9 - Jan 11, Jan 17 - Jan 18, Jan 23 - Jan 25, Jan 30 - Feb 1, Feb 7 - Feb 8, Feb 13, Feb 15, Feb 20 - Feb 21, Feb 27 - Mar 1, Mar 6, Mar 8, Mar 13 - Mar 15, Mar 21 - Mar 22, Mar 27 - Mar 28
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見学案内 10:30
At the observation corner on the second floor of the Kojian direct sales store, which overlooks the soy sauce moromi warehouse, you can learn about the ingredients and manufacturing methods used in our soy sauce and miso. In the observation corner, you can see exhibits such as the moromi warehouse lined with wooden barrels, as well as old manufacturing tools. *Please note that you cannot enter the moromi warehouse.
Dec 7, Dec 12 - Dec 14, Dec 19 - Dec 21, Dec 26 - Dec 28, Jan 4, Jan 9 - Jan 12, Jan 16 - Jan 18, Jan 25, Jan 30 - Jan 31, Feb 6 - Feb 8, Feb 13, Feb 15, Feb 20 - Feb 23, Feb 27 - Feb 28
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醤油搾り体験
醤油搾り体験
You can experience squeezing soy sauce from mash made with carefully selected domestic ingredients and aged in a wooden barrel. You will use special squeezing tools to squeeze the soy sauce in the same process as in real life. The freshly squeezed taste and aroma are a unique pleasure of this experience. You can take home freshly squeezed namaage (soy sauce), which is not normally distributed, in a tabletop bottle wrapped with an original label.
Dec 7, Dec 20 - Dec 21, Jan 18, Jan 31, Feb 7, Feb 21 - Feb 22, Mar 7, Mar 20 - Mar 22
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有機味噌造り体験
有機味噌造り体験 ＜冬季限定＞ 13:00
You can enjoy the experience of making miso with a craftsman using carefully selected domestic organic ingredients. You can take the miso you made home as it is. It is strange that even if the same ingredients are used, each person's miso has its own taste. After aging, you can enjoy the delicious "taste of home".
Jan 10, Jan 16 - Jan 17, Jan 25, Feb 8, Feb 15, Feb 23, Feb 28, Mar 8