January Saturdays: Amidas Fermentation Academy - Cold-Season Miso Making Class with Choice of Miso

Amidas Fermentation Academy offers a fermentation class aimed at promoting daily health through fermented foods. Recommended for: - Those who want to incorporate the power of fermentation into their daily meals - Those interested in making their own homemade miso - Those curious about safe and natural miso ingredients Class Highlights: - Cold-season preparation allows slow fermentation, resulting in exceptional umami and sweetness. Miso made from December to February is said to taste best after one year. - Basic batch size is 2 kg of miso, with an option for 3 kg. - Choose from six varieties: - 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 are carefully selected: black and regular soybeans are naturally cultivated, chickpeas are organic, white rice koji is naturally cultivated, and mineral-rich Aguni salt is used. - Lunch is included, providing a relaxed atmosphere for participants to connect and enjoy the miso-making experience. What to Bring and Notes: - Apron, hand towel, container, and lid for pressing the miso - Containers with miso are heavy; using a cart is recommended. - For those unable to carry home the miso, delivery (cash on delivery plus 600 yen packaging fee paid onsite) is available. - If bringing your own container, please ensure the size and material are suitable. - Tickets with included containers are also available. - Recommended containers for purchase on-site include Noda enamelware 18cm round stocker with seal lid and Ikiiki Pale type 5 from ASK Corporation. - Customers who buy containers at the venue receive a free pressing lid; pressing lids alone are sold for 300 yen. - Payments are made onsite by cash or PayPay. Beginner-friendly class with small groups and detailed instruction. Post-class support continues for one year via a dedicated Facebook group for questions or issues. Note: Making two types of miso extends class time by 30 minutes. Application Process: - Proceed to the application page - Enter name and contact details - Choose bean type - Choose second type if desired or select "not needed" - Select if delivery is required - Make payment - Registration complete *For a second miso type, a payment link will be sent two days before the class. Instructor: Sayuri Umemura CEO, Amidas Co., Ltd. Founder, Amidas Fermentation Academy Level 1 Fermented Food Expert Former Traditional Fermentation Brewer