Study Fermented Foods & Make Kome Miso in Inuyama, Aichi


Join a miso-making experience in Inuyama, Aichi Prefecture, and learn about Japanese fermented foods from an organic farmer. Taste several varieties of miso — one of Aichi’s specialties — and even take home some miso you made yourself!


  • Taste different types of miso and compare the unique flavors each fermentation method gives
  • Make your own kome miso in a private lesson, and take it home at the end of the day
  • Dive into Japan’s fermented food culture with a local expert
  • Learn about the life of an organic farmer in Japan
  • See the organic farming of soybeans and other crops (depending on conditions)

Key Information

Important Information

• The organic farm tour depends on the season and weather, and might not be included in your experience • The miso you will take home is not ready to eat; please wait for the fermentation to finish before consumption • For international travelers, please check you will be allowed to take actively fermenting miso back into your home country  • Where you make a booking for this experience, we may provide booking information after deleting individually identifiable information to the Bureau of Tourism and Convention of Aichi Prefecture with which we are affiliated. Please make a booking after understanding. • Participants must be aged 15 or older • People with wheat or soy allergies cannot participate • This activity requires at least two participants; if we don't reach the minimum, we will inform you by 17:00 the day before to refund or reschedule


This tour is available every day at 10:30 and 15:00, except Wednesdays, Sundays, and national holidays. Schedule: 10:30  or 15:00 — Meet at Ebisawa Koji-ten in Inuyama. During a miso-making lesson, you will learn all about Japanese fermented foods from Mr. Ebisawa, an organic farmer. You’ll make your own miso, fermented with 'koji' cultures. Koji is an essential ingredient of soy sauce, sake, and rice vinegar. It has been a foundation of Japanese food for thousands of years. Tasting different samples, you will learn how the same miso starter produces different flavors depending on fermentation time and conditions. Depending on the season and weather, you might also get to tour fields of soybeans and other vegetables. You’ll pick up some easy recipes, and at the end of the course, you’ll take away 1 kilogram of the miso that you made yourself! 13:30 or 18:00 — Activity ends at Ebisawa Koji-ten.

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