On February 19, 2025, we held a miso preparation WS using carefully selected Ingredients from Kumamoto Prefecture. There were 20 participants, and the many people had a lot of fun.
・ Koji made from Pesticides-free Rice from Ubuyama by a koji shop in Aso
・Clean soybeans Cultivation without Pesticides harvested in Kikuchi
・ Amakusa salt that goes well with miso
While incorporating the particulars of each family, we will work happily with laughter.
Summary of advice during the Workshop
・Weigh the ingredients thoroughly.
・Boiled soybeans are cooled to the level of human skin.
Mix the ingredients well.
・ Disinfect the container thoroughly
・Pack in a container while removing air without gaps.
・Store in a cool, dark place with good ventilation.
Thank you to everyone who participated and everyone involved in the Other.
We regularly Held in our Events so that we can continue the circulation of deliciousness.
Please feel free to contact us if you have any questions about this Events or your intention to participate!
Workshop contents, requests, etc. are also waiting for you.
Ubuyama Mirai Lab (Ubuyama Village Tourism Association)
ubu-lab.com
Show original text