Workshop


At Yamaki Jozo Group, several hands-on workshops are available to deliver traditional food culture to visitors.


● Organic Miso Making Workshop + Miso Lunch set

 

味噌In this workshop, you can make Rice Miso using quality Japan-grown organic ingredients. After the workshop, you can carry approx. 3.5kg Rice Miso which is ready for fermentation and aging at your home.
味噌造り2

● Workshop available from Jan to Mar, 2018.
● Time Required: 120mins / JPY7,020 (including Ingredients, and Miso lunch at Kojian Cafe)
● Workshop scheduled for 2018: 20 Jan (Sat), 21 Jan (Sun), 23 Jan (Tue)**, 4 Feb (Sun), 10 Feb (Sat), 13 Feb (Tue), 18 Feb (Sun), 4 Mar (Sun), 6 Mar (Tue)
※ English translation is available for the date with “**”. For other dates, we will provide English translation when our bilingual staffs are available.
※30 people at maximum per each day.


Please give us an email to inquire available dates or English translation availability for workshops.
Email:info-en@yamaki-co.com


 


● Shoyu (Soy sauce) Squeezing Workshop

 

醤油搾り(225+15×180) In this workshop, you can experience the last process of shoyu produce; squeezing Moromi mash, which is fermented and aged in cedar barrels with clothes called “Rofu”, and enjoy fresh shoyu flavors. After the workshop, you can carry freshly bottled own shoyu bottle (150ml) and moromi mash which can be also used in your cooking at home.
醤油絞り体験風景(180×125)

● Workshop available through a year.
● Time Required: 60mins / JPY1,028
● Start Time: 11:30
● Workshop scheduled on the following dates.
※Start time may be changed depending on date. Please check with us in advance.


Please give us an email to inquire available dates or English translation availability for workshops.
Email:info-en@yamaki-co.com

▼Schedule for 2018▼

Jan 14 (Sun)
Feb 17 (Sat)
Mar 3 (Sat), 25 (Sun)
Apr 1 (Sun), 29 (Sun)
May 3 (Thu)
Jun 2 (Sat), 3 (Sun)
Jul 1 (Sun), 28 (Sat), 29 (Sun)
Aug 4 (Sat), 5 (Sun), 7 (Tue)
Sep 1 (Sat), 2 (Sun)
Oct 6 (Sat), 7 (Sun)
Nov 3 (Sat)
Dec 1 (Sat), 2 (Sun)

 


● Tofu Making Workshop (Yosedofu)

豆腐作り(225+15×180)In this workshop, you will make a fresh warm tofu in a traditional way; using rich soymilk made from Japan-grown organic or specially-cultivated soybeans and local mountain spring water, and natural nigari. Enjoy fresh warm tofu at the end of the workshop.
After the workshop, we will provide you a certificate of Tofu making workshop completion.

終了認定証(180×125)

● Workshop available through a year.
● Time Required: 60mins / JPY1,028
● Start Time: 11:00
● Workshop scheduled on the following dates.
※Start time may be changed depending on date. Please check with us in advance.


Please give us an email to inquire available dates or English translation availability for workshops.
Email:info-en@yamaki-co.com

▼Schedule for 2018▼

Jan 14 (Sun)
Feb 17 (Sat)
Mar 3 (Sat), 25 (Sun)
Apr 1 (Sun), 29 (Sun)
May 3 (Thu)
Jun 2 (Sat), 3 (Sun)
Jul 1 (Sun), 28 (Sat), 29 (Sun)
Aug 4 (Sat), 5 (Sun), 7 (Tue)
Sep 1 (Sat), 2 (Sun)
Oct 6 (Sat), 7 (Sun)
Nov 3 (Sat)
Dec 1 (Sat), 2 (Sun)

 


● Shoyu/ Miso Warehouse

もろみ蔵(225+15×180)From the 2nd floor of our shop “Kojian”, you can see our shoyu warehouse anytime during our shop open hours. No booking is required.

Email:info-en@yamaki-co.com