Aichi Prefecture is said to be the home of soybean miso with a history of 1200 years, and Nishio is one of the regions where soybean miso is actively produced. Miso Park (Hatoya) has a long history of more than 160 years, and continues to make miso using the traditional method using carefully selected ingredients and koji(malt). The current owner is the 9th generation, and it there is an ancestor who became the load of Nishio Castle in the past.
You can experience making original dressings by combining various miso, soy sauce, vinegar, and oil by discovering the brewing culture of this region.
Miso is also attracting attention as a healthy food. Especially soybean miso, which has the longest makes women happy for its good reasons such as richness in vegetable protein and soy isoflavone. It’s gluten-free, so it’s also recommended for people on a diet or allergies. We visit the miso warehouse with large cedar barrels for miso that has been used for over 100 years. Then we do 3 types of miso tasting with different ages and making original miso dressing at a kitchen studio. As an option, you can try to eat finger-licking Gohei Mochi(traditional local flat rice cake in Chubu area)with miso sauce by grilling on charcoal
Goheimochi making experience/ 4,000JPY
10:00-10:15 Introduction about miso making process
10:15-10:35 Visit to the miso warehouse
10:35-11:30 Miso tasting + Original Miso dressing making
11:30-11:50 Snack(Salad)
11:50-12:00 Free time(shopping etc)
Closing up
Miso Park’s stand
This experience is booked on request. The owner of the experience will respond to the request within 5 days
| Cancellation Date | Cancellation Fee |
|---|---|
| No-show or cancellation after tour departure | 100% of the tour price |
| On the tour date | 50% of the tour price |
| 1 day prior to the tour date | 40% of the tour price |
| 2 to 7 days prior to the tour date | 30% of the tour price |
| 8 to 10 days prior to the tour date | 20% of the tour price |
| 11 or more days prior to the tour date | Free |
