December [Amidasu Fermentation Academy] Cold-Season Miso Making Class with Miso Variety Selection

Amidasu Fermentation Academy offers a fermentation class dedicated to promoting health through everyday fermented foods. Recommended for those who: - Want to incorporate the power of fermentation into daily meals - Wish to make their own homemade miso - Are interested in miso made from safe, reliable ingredients Class Highlights: - Cold-season miso making allows for slow fermentation, enhancing rich umami and sweetness. Miso prepared between December and February is said to taste best in a year. - Basic quantity is 2kg, with an option to make 3kg. - Choose from six flavor variations: * Shinshu Miso * Sendai Miso * Black Soybean Miso * Chickpea Miso * Brown Rice Miso * Koshu Miso - Up to two types of miso can be made in one class session. - Ingredients carefully selected: * Black soybeans and soybeans are naturally cultivated; chickpeas are organic. * White rice koji is naturally cultivated. * Salt used is mineral-rich "Aguni Salt." Lunch is included after the class, providing a relaxed atmosphere for participants to enjoy and share the experience. What to Bring and Notes: - Apron, hand towel, container, and lid. - Miso containers are heavy; bringing a cart is convenient. - Shipping option available for those unable to carry miso home (cash on delivery plus container fee of 600 yen payable on-site). - If providing your own container, please ensure appropriate size and material. Tickets including containers are available. Recommended containers (available for purchase): - Noda Horo Round Stocker 18cm with seal lid - Ikiiki Pale Type 5 by ASK Corporation - Purchasing container at Kitchen Bee includes a free lid; lids alone can be purchased for 300 yen. Payment is by cash or PayPay on-site. Used Noda Horo Round Stockers are sold for 2,500 yen. Please indicate interest in the "notes" section when registering. These are cleaned and sanitized but may show some wear. Beginners and first-timers are very welcome. Small class sizes ensure thorough instruction. Follow-up support is provided for one year via a dedicated Facebook group for questions or issues after miso preparation. Please note that making two types of miso extends the class by 30 minutes. How to Register: 1. Proceed to the registration page 2. Enter name and contact information 3. Select your bean type 4. Select a second bean type if desired, or choose "Not required" 5. Choose whether to request shipping 6. Make payment 7. Registration complete! *If selecting a second miso type, a payment link for the additional portion will be sent two days before the class. Instructor: Sayuri Uemura President, Amidasu Co., Ltd. Founder, Amidasu Fermentation Academy Fermentation Food Expert Level 1 Former Traditional Fermentation Brewer