When it comes to fermented foods that are familiar to us in our daily lives, miso is an essential part of our daily meals. On the first day of our trip to Kofu, we visited a workshop where we could actually experience making miso.

The lecture this time was given by Gomi Soy Sauce, a long-established company founded in 1868 that currently brews mainly miso. The workshop was held at KANENTE, a food experience space that opened next to Gomi Soy Sauce in February 2016.

And the people who taught us how to make miso were the "Fermentation Brothers and Sisters." The "Fermentation Brothers" are a unique unit dedicated to promoting fermentation culture. They consist of Gomi Jin, the sixth-generation owner of Gomi Soy Sauce, his sister Yoko Gomi, and fermentation designer Hiraku Ogura. This time, we'll be making Koshu miso, a Yamanashi specialty.

--First, About Koshu Miso
There are three main types of miso we commonly eat: rice miso made with koji from the Tohoku region, soybean miso (Hatcho miso) made with soybean koji from the Tokai region, and barley miso made with barley koji from the Kyushu region. The Koshu miso we'll be making doesn't fit into any of these categories; it's a unique Yamanashi miso made with a blend of rice koji and barley koji. It might be easier to understand if you imagine it as the soup for "hoto," a Yamanashi specialty.

--Now, let's get started making Koshu miso
The miso-making process began with the Fermentation Brothers' motto, "Let's make our own miso!"
The only ingredients prepared on the work table were soybeans made into a paste from boiled soybeans, rice koji and barley koji, and salt. Miso may look difficult to make, but it's actually very simple! Let me introduce you to the process a little.

1. Mix the koji and salt

Put the two types of koji (barley koji and rice koji) in a bowl and sprinkle salt on top. Carefully mix the koji and salt with your hands. Just touching it gives off a wonderful aroma of koji.

2. Making miso dumplings

Mix the soybean paste with the shio koji from step 1. Once mixed, shape the mixture into dumplings about 5cm in diameter. The children who participated in the workshop that day were also very good at rolling the dumplings.

3. Prepare the miso

Put the dumplings from step 2 into the bottom of a storage container. When the container is 70% full of dumplings, flatten them out and sprinkle salt evenly. This salt is an important finishing touch for sterilizing the dumplings. Then, cover with plastic wrap, place a weight on top, and put the lid on to complete the preparation.

Make miso and communication naturally developed between family and friends who participated, and everyone enjoyed the process while having fun.

The miso made at the workshop can then be taken home and carefully matured and fermented until summer is over before it can be eaten. FASHION HEADLINE will be introducing the Koshu miso that is produced on its social media accounts. Stay tuned!

Finally, we'd like to introduce you to a song created by the Fermentation Brothers and Sisters, "Tebamen Miso no Uta." It's a cute song that you can sing and dance to, and it explains the miso recipe in just three minutes, and will stay in your head once you hear it.


The "Fermentation Brothers" have participated in various events at nursery schools and elementary schools in the prefecture, using their "Homemade Miso Song" to help children become more familiar with miso making. It has now become a song beloved by children all over the country. They even performed the song at a workshop, creating a classroom filled with fun and laughter among the participating children and adults alike.

Miso has long been made at home, supporting the health of children as a mother's flavor. This day left me with a strong desire to pass it on to the next generation, just like the "Fermentation Brothers." Why not try making your own, one-of-a-kind homemade miso?

[Fermentation Glasses: Miso] What kind of seasoning is miso, anyway?

Interview Cooperation>
Gomi Soy Sauce
1-15-10 Joto, Kofu City, Yamanashi Prefecture
www.yamagomiso.com


April to October: Making rice miso
November to March: Making Koshu miso
(*The type of miso varies depending on the season)

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