[Image1]On February 19, 2025, we held a miso preparation WS using carefully selected Ingredients from Kumamo
[Image2]On February 19, 2025, we held a miso preparation WS using carefully selected Ingredients from Kumamo
[Image3]On February 19, 2025, we held a miso preparation WS using carefully selected Ingredients from Kumamo
[Image4]On February 19, 2025, we held a miso preparation WS using carefully selected Ingredients from Kumamo
[Image5]On February 19, 2025, we held a miso preparation WS using carefully selected Ingredients from Kumamo
[Image6]On February 19, 2025, we held a miso preparation WS using carefully selected Ingredients from Kumamo
[Image7]On February 19, 2025, we held a miso preparation WS using carefully selected Ingredients from Kumamo
[Image8]On February 19, 2025, we held a miso preparation WS using carefully selected Ingredients from Kumamo

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

This text has been automatically translated.
Show original text Hide original text
Previous social media post
Feb. 19, 2025
Stepping Hotbed Making & Seeding Workshop (Sustaina UBU) I participated in an Events of farmers in the Village held on February 17, 2025. We collected a large amount of fallen leaves, and as the name suggests, we stepped on the fallen leaves to create a nursery to grow young seedlings, and sowed square beans and several types of okra. A hotbed of trampling? What is it? It's an unfamiliar word, isn't it? This is an old-fashioned agricultural technique that is said to have been adopted in the Taisho period. Use fermented fallen leaves as "mulch" and "potting soil" without using electricity. Use the "fermentation heat" when fallen leaves ferment, and Use the heat generated when bacteria and bacteria decompose organic matter. Since summer vegetables require a high temperature of about 20~30°C for germination and growth, we Use a hotbed to start growing seedlings in the cold winter months. Events to create a stepping hotbed where you can slowly exercise your legs and hips while feeling the warmth of the bacteria in the field, and to touch the seeds Location: Ubuyama no Kaze (field) What you need to prepare Clothes that can get dirty, gloves and boots 8:30 Open Farm 9:00~ Start hotbed and explanation of species 9:30~ Start of hotbed and seed collection 12:00~Poyo farmer's lunch at Ubufu Kitchen 13:00~Open Farm (We will proceed with the work of creating a hotbed) Participation fee: 2,500 yen (including lunch). Free for children. This time, it was like this. Why don't you learn the old-fashioned farming method of using what is as close to you as possible based on the Nature cycle in the Workshop that is regularly Held in, and grow delicious vegetables while inheriting the wisdom of our ancestors? If you have any questions, please feel free to contact us at the following address Ubuyama Mirai Lab (Ubuyama Village Tourism Association) 〒869-2703 468-4 Yamaga, Ubuyama Village, Aso District, Kumamoto Prefecture 0967-25-2200 info@ubu-lab.com