Source: Peatix

An event where you can enjoy domestically grown native soybeans, brought to you by SOYMIL, the company that makes "additive-free soy milk that you can make at home in just 30 minutes with the push of a button."
The first step is a miso-making experience workshop.

Japan's self-sufficiency rate for soybeans is only 7%, so we are holding this event with the hope of providing an opportunity for people to experience local culture and traditions in a fun way through making miso using domestically grown, highly rare, indigenous varieties of soybeans.

We hope to make this an event that everyone can enjoy, focusing on miso!

・Those who want to try making miso from soybeans
- People who are interested in local food culture and want to experience Iwaki's experience touring around 90 breweries
・People who are interested in Japan's fermentation culture, including not only miso but also soy sauce and sake
・Those who want to know how to use the SOYMIL Blender PLUS and other related information

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About the lecturers
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Practical cooking researcher and miso explorer / Misaki Iwaki

With the theme of "healthy recipes that can be put into practice immediately," she creates and photographs recipes, holds cooking classes, visits all 47 prefectures to write articles and handles many government projects, and has appeared on radio, TV, and other media (lecturing more than 1,600 times).

Fascinated by the traditional Japanese seasoning "miso," he has visited 93 miso breweries across Japan, and has created over 160 types of handmade miso. He is devoted to researching miso and disseminating information about it both domestically and internationally. His representative works include "Miso Textbook" and "1-Minute Beautiful Skin Miso Soup," and he is currently working on a new book.

【HP】http://www.misa-kitchen.jp
[Miso Exploration] http://misotan.jp/
【Instagram】https://www.instagram.com/iwakimisaki.miso/

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Event Details
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【Date and time】
Morning session: Saturday, June 8, 2024, 10:30 - 12:30
<Afternoon session> Saturday, June 8, 2024 13:30 ~ 15:30
   
[Venue]
Shibuya House Gallery
https://capeanne-shibuya.com/access.html

About 10 minutes walk from JR Shibuya Station or Tokyo Metro Co.,Ltd. Shibuya Station

[Amount of finished miso]
900 g

[Morning session timetable]
10:00 Doors open
10:30～ Opening remarks and introduction to this event
10:45～ Explanation of how to make white miso, how to do it, how to store it after it is made, how to use it, etc.
11:45～ Taste Comparison
12:00～ Q&A, photo shoot, etc.
12:30 End

[Afternoon session timetable]
13:00 Doors open
13:30～ Opening remarks and introduction to this event
13:45～ Explanation of how to make white miso, how to do it, how to store it after it is made, how to use it, etc.
14:45～ Taste comparison
15:00～ Q&A, photo shoot, etc.
15:30 End

【Belongings】
A bag to carry the miso home (such as a personal bag)
apron
towel
Writing implements, etc.

【Notes】
*If you are bringing children, please apply for a child's ticket so that we can determine the number of people in advance.
※ We accept cancellations up to 10 days in advance as we need to prepare materials. Please note that cancellations after May 29th will not be accepted.

Venue