# January Saturdays: Amidas Fermentation Academy - Cold-Season Miso Making Class with Choice of Miso
_1月土曜【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:** Sat, Jan 16, 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/200422
- **On Tokyo Events:** https://eventstokyo.com/en/events/january-saturdays-amidas-fermentation-academy-cold-season-miso

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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

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