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

Amidas Fermentation Academy offers a fermentation workshop aimed at promoting health through daily fermented foods. Recommended for: - Those wanting to incorporate fermentation into everyday meals - Those interested in making their own homemade miso - Those curious about safe and natural ingredients for miso Class highlights: - Cold-season miso making allows for slow, rich fermentation, resulting in exceptional flavor and sweetness. Miso made between December and February is said to be the most delicious of the year. - Basic miso batch is 2 kg, with 3 kg batches available upon request. - Choose from 6 types of miso: ・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. - Ingredients are carefully selected: black soybeans and soybeans are naturally cultivated; chickpeas are organic; white rice koji is naturally cultivated; mineral-rich Aguni salt is used. - Lunch is included after the session, providing a relaxed opportunity to socialize and enjoy the miso making experience. What to bring / notes: - Apron, hand towel, container, and lid (otoshibuta). - Miso containers can be heavy; bringing a cart is recommended. - For those unable to carry miso home, a courier service (cash on delivery plus 600 yen box fee) is available. - Participants bringing their own containers should ensure appropriate size and material; ticket options with containers included are also offered. - Recommended containers for purchase at the venue: ・Noda Horo Round Stocker 18 cm with seal lid (white, enamel) ・Ikiiki Pale Type 5 by ASK Corporation - Those purchasing containers at Kitchen Bee receive a free lid; lids alone are sold for 300 yen. - Payment on site by cash or PayPay. Beginners are warmly welcomed; classes are small for attentive instruction. Post-class support for one year is provided via a dedicated Facebook group for questions or issues. Please note that making two types extends the class by about 30 minutes. How to apply: - Proceed to the online application - Fill in name and contact info - Choose type(s) of beans - Select if making a second type or choose "none" - Choose delivery option - Make payment - Application complete! For those selecting a second miso type, a payment link for the additional batch will be sent two days before the class. Instructor: Sayuri Umemura CEO of Amidas Co., Ltd. Head of Amidas Fermentation Academy Certified 1st Class Fermentation Food Expert Former Traditional Fermentation Brewer