Miso Making Event!

The season for making miso has arrived again this year!
We made a very luxurious miso using black soybeans from Tamba Sasayama.
We have the event every year, and we had fun making it with over 20 participants this year!

Every year during this season, we prepare miso with black soybeans in our local area. Each household seems to have different recipes and methods. We gathered with friends to make it, and it was a LOT of fun.

Starting two night before, we soak the beans in water, then the next morning, we boil and mash the soaked beans. It is a painstaking process that lasts about 8 hours. I sometimes wish this part wasn't necessary, but there is no other way around, so I just keep working encouraging myself with the thought of fun event 😅.

This year, we also had a Yakiniku party with participants who arrived the day before, which was so much fun. A little extra bonus! 😆

On the day of the event, participants started arriving one after another before 10 a.m. Our living-dining area, which usually is very quiet with just two of us, was filled with people. Both repeat participants and first-timers chatted happily with warm drinks in their hands.

When the actual work began, the volume of laughter and voices rose even more, creating a lively atmosphere as we worked together. Thanks to those who have participated multiple times, we completed all the tasks in just a little over an hour! For those who came from afar, we sent them home with miso we made at the event last year. The nearby participants will have to wait about 10 months. I wonder how the miso will turn out this time… 😊 I'm looking forward to the time we open the barrel! 🥰

After working together, we enjoyed a local buffet at Kuromame-no-Yakata, followed by black bean ice cream for dessert.

We had such a wonderful time together. However, the person who used to make the koji for us is getting old, and it might be difficult for her to make it next year. Koji is a fermented mold used in making miso, sake, and soy sauce, which is a very important ingredient! I hope we can find good-quality koji at a reasonable price. I also hope this year's black bean harvest will be plentiful.

 Thank you all for coming! 😊🙏