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 located in Ichiki Kushikino-shi, Kagoshima has been producing Miso and Sho-yu (Soya sauce) for 90 years.
Do you want to learn more about Kagoshima Miso?
3 to 5 persons
2 hrs / Start at 10am- or 2pm-
* Sundays not available
Minimum 2 to Maximum 6 persons in a group
JPY 6,600/person (2 persons)
JPY 5,280 /person (3 to 5 persons)
JPY 4,950 /person (6 persons)
JR Ichiki Station or the Miso factory (Meeting at JR Kagoshima chuo Station is also available)
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)
*You may need to drive your rental car or simply meet at Ichiki Station
*We also can arrange meeting with a TABITTO Mate at JR Kagoshima Chuo Station and take a train together (the transportation charge is not included).
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.
“AMASU”, a sister shop to “noma”, worldwide-known restaurant in Copenhagen and “The Ramen Shop” in San Francisco used its soya sauce for their ramen soup. The ramen was very unconventional and made many chefs inspired. Enjoy “Taste, Quality and Design” of their products.