You might think that all Miso is the same but there are indeed many varieties of Miso in Japan.
The variety of Miso depends on the specific area where it is produced. Kagoshima’s Miso tends to have sweetness and is full of aroma.
The most common one is mugi-miso (麦味噌), made from barley and soya bean.
Sakura Kaneyo, the miso maker is located in Ichiki Kushikino-shi, Kagoshima has been producing miso and sho-yu (soya sauce) for 90 years.
The craftman of sakura kaneyo will teach you how to make mugi-miso at their restaurant “Shiroyama seasoning” in Kagoshima city, where is very convenient location for tourists.
Do you want to learn more about Kagoshima Miso?
If you would like to visit their factory, choose this option! -> CLICK
4 to 8 persons
2 hrs / Start at 2:30pm-
* Mondays not available
Minimum 4 to Maximum 8 persons in a group
JPY 5,280/person (4 to 8 persons)
(Inside of Reimeikan Kagoshima History Museum)
One week of the experience (Negotiable)
Tips & Note
Including a TABITTO Mate (translator) at the experience
* The 2kg Miso you make is yours to take (price included)
* Shiroyama seasoning serves buffer lunch (11am-2pm/ L.O.1:30pm)
Adult 1,450yen/ Child (4-12yrs) 850yen
(price is not included. The payment at the site)
* It open as a cafe from 10am-5pm
About the host
Yoshimura Jyozo Co., Ltd. (Sakurakaneyo) is a Shoyu, Miso, Sauce maker, which established in 1927. It inherits the old traditional style of producing the fermented seasonings, whereas seeks for new products which suits for current life style. With those efforts, many department stores and restaurants in Japan sell retail their products.
Shiroyama Seasoning is run by Yoshimura Jyozo Co., Ltd. (Sakurakaneyo) and located in Reimeikan Kagoshima History Museum. The Kagoshima specialty lunch buffet is available. You may find some good souveniers for your family and friends.