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.
Mar 1, Mar 14 - Mar 15, Mar 28 - Mar 29, Apr 12, Apr 25 - Apr 26, May 4 - May 5, May 9 - May 10, May 23 - May 24, Jun 13 - Jun 14, Jun 27 - Jun 28
View details
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.
Feb 27 - Mar 1, Mar 6 - Mar 8, Mar 13 - Mar 15, Mar 20 - Mar 22, Mar 27 - Mar 29, Apr 4 - Apr 5, Apr 10, Apr 12, Apr 17 - Apr 19, Apr 24 - Apr 26, Apr 29, May 2 - May 5, May 8 - May 10, May 15 - May 17, May 22 - May 24, May 29 - May 31, Jun 5 - Jun 7, Jun 12 - Jun 14, Jun 19 - Jun 21, Jun 26 - Jun 28
View details
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.
Feb 27 - Mar 1, Mar 6, Mar 8, Mar 13 - Mar 15, Mar 21 - Mar 22, Mar 27 - Mar 28, Apr 5, Apr 12, Apr 17 - Apr 18, Apr 24, Apr 26, Apr 29, May 2 - May 5, May 8 - May 10, May 15 - May 17, May 22 - May 24, May 29 - May 31, Jun 5 - Jun 7, Jun 12 - Jun 14, Jun 19 - Jun 21, Jun 26 - Jun 28
View details
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.
Feb 27 - Feb 28
View details
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.
Mar 7, Mar 20 - Mar 22, Apr 4 - Apr 5, Apr 18 - Apr 19, Apr 29, May 2 - May 3, May 16 - May 17, May 30 - May 31, Jun 6 - Jun 7, Jun 20 - Jun 21
View details
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".