# January Holiday [Amidas Fermentation Academy] Cold-Season Miso Making Class with Choice of Miso Types
_1月祝日【あみだす発酵アカデミー】お味噌が選べる寒仕込み味噌クラス_

- **When:** Mon, Jan 11, 2027 11:00 (JST)
- **Where:** Kitchen Studio Kitchen Bee, Taito — FOURDEER BLD. 202, 1-8-6 Asakusabashi, Taito-ku, Tokyo
- **Map:** https://www.google.com/maps/search/?api=1&query=35.696819,139.7851681
- **Price:** price on the official site
- **Category:** Tech & Meetups
- **Official site:** https://monochr.doorkeeper.jp/events/200420
- **On Tokyo Events:** https://eventstokyo.com/en/events/january-holiday-amidas-fermentation-academy-cold-season-miso-making

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Amidas Fermentation Academy offers fermentation classes aimed at promoting health through fermented foods in daily life.

Recommended for those who want to incorporate the power of fermentation into their meals, make their own homemade miso, or are interested in safe and natural ingredients.

Class Highlights:
- Cold-season preparation allows slow and thorough fermentation, enhancing umami and sweetness. Miso made between December and February is said to be the most delicious of the year.
- Basic miso preparation is 2kg, with an option for 3kg.
- Choose from six varieties of miso: Shinshu, Sendai, Black Bean, Chickpea, Brown Rice, and Koshu.
- Participants can make up to two types of miso in a single class.
- Ingredients are carefully selected: naturally cultivated black soybeans and soybeans, organic chickpeas, naturally cultivated white rice malt, and mineral-rich salt from Aguni.

Lunch is included after the class, providing time to relax and socialize while savoring the experience of miso making.

Bring an apron, towel, container, and lid for pressing the miso. Because miso containers are heavy, using a cart is recommended. Shipping options are available for those unable to carry miso home (additional cost applies).

Tickets including containers are available; recommended containers include Noda enamel round storage (18cm) and Ikiiki Pale type 5. Customers purchasing containers at Kitchen Bee receive a free pressing lid. Pressing lids alone are sold for 300 yen.

Payment is accepted in cash or via PayPay on site.

Beginners are welcome; the class is small and personalized. Support is provided for one year after the class via a dedicated Facebook group.

If making two types of miso, class time will be extended by 30 minutes.

How to Apply:
- Proceed to application page
- Enter name and contact information
- Choose bean type(s)
- Select option for second miso type or choose "not needed"
- Choose delivery option
- Make payment
- Application complete

For those selecting a second miso, payment link for it will be sent two days prior to the class.

Instructor:
Sayuri Umemura
CEO of Amidas Co., Ltd.
Founder of Amidas Fermentation Academy
Level 1 Fermented Food Expert
Former Traditional Fermentation Brewer

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Source: Tokyo Events — https://eventstokyo.com/en/events/january-holiday-amidas-fermentation-academy-cold-season-miso-making