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.
Apr 25 - Apr 26, May 4 - May 5, May 9 - May 10, May 23 - May 24, Jun 13 - Jun 14, Jun 27 - Jun 28, Jul 11 - Jul 12, Jul 25 - Jul 26
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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.
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, Jul 4 - Jul 5, Jul 10 - Jul 12, Jul 17 - Jul 20, Jul 24, Jul 26
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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.
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, Jul 4 - Jul 5, Jul 10 - Jul 12, Jul 17 - Jul 20, Jul 26
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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.
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