Nagano Ina Hanamaruki Miso Making Experience Ticket

Overview

Why not try making miso at the Miso Making Experience Center in Ina City, Nagano Prefecture, while enjoying the majestic view of the Southern Japanese Alps? This experience starts off with learning about the basics of miso. After that, you will visit the neighboring Hanamaruki Foods factory, and experience making miso at the experience hall! The miso you make will be fermented and controlled at the museum, and delivered to you about 3 months later.

Highlights

Key Information

Description

In addition to the hands-on experience of making miso, you will also be abel to learn about miso and tour the adjacent Ina factory. [Schedule of the day] ・Check in at the reception desk and go to the experience hall. First of all, please come to the reception desk on the 1st floor lobby of the Ina factory, which is adjacent to the Miso Making Experience Hall, at least 15 minutes before the time of the experience. ・Learn the basics of miso After the registration, you will move to the Miso Making Experience Hall, where you will learn the basics of miso and the process of making miso in a theater room on the first floor with a large screen showing images. ・Guided tour of the Ina factory After learning the basics of miso, visitors will move to the adjoining Ina factory. The tour will show you how miso is produced and shipped at the factory. In the aisle, there is a corner where you can view TV commercials from the past, from nostalgic commercials to the latest commercials. ～Experience making miso! ～ After the tour of the Ina factory, return to the Experience Hall and experience making miso in the open-air experience room with a view of the Alps! (1) Check the ingredients and tools Materials and tools necessary for making miso will be provided at each table. Under the instruction of our staff, we will explain the ingredients and tools to each table. (Aprons and net hats are also provided.) (2) Mixing Koji and salt First, put koji and salt in a plastic bag. Shake the bag up and down to mix the koji and salt well so that there are no lumps of salt. (3) Mash the soybeans Put half of the steamed soybeans into the mincing machine and mash the soybeans by turning the handle by hand. (4) Mix koji and soybeans well Put the mashed soybeans into the bag in which you mixed the koji and salt earlier. Tie the bag tightly with a rubber band to prevent the mouth from opening, and knead the mixture well from the top of the bag. (5) Place a weight on the bag to complete the process! Put the seed water* into the bag, tie it with rubber bands, and knead to mix. After that, remove the rubber bands and put the whole bag into a container to release the air in the bag, and tie it again with rubber bands. Put a wooden lid and a weight on it, and it is ready to use! *Seed water is water that contains yeast for fermenting miso. (6) Mature in a dedicated fermentation room! The prepared miso (about 2 kg) is matured in a special fermentation room for about 3 months to become delicious miso! We will deliver it to you as soon as it is ready!