# January Sundays: Amidas Fermentation Academy - Cold-Season Miso Making Class with Choice of Miso Types
_1月日曜【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:** Sun, Jan 31, 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/200425
- **On Tokyo Events:** https://eventstokyo.com/en/events/january-sundays-amidas-fermentation-academy-cold-season-miso

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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

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