Delicious Homemade Miso Lesson: Using Sprouted Soybeans, Warehouse-Aged Brown Rice Koji, and Naturally Cultivated Ingredients

We are holding a lesson to make exceptionally delicious "homemade miso"
using only safe ingredients
that has been aged for a long time.
We invite you to join us.

The charm of homemade miso
that you can only experience if you make it yourself

It has been 7 years
since I started making miso.

Miso is something you can buy anywhere.
However,
there are "3 values" to making it yourself.

Those values are...

1. First, the taste.

I was surprised
by how good the finished homemade miso tasted.
It has a strong, rich umami flavor.
Yet, it is a gentle, comforting taste.

2. Next, the nutrition.

Miso made with sprouted soybeans is high in GABA,
and is overflowing with the power of germination.

3. And finally, safety.

We use "naturally cultivated" ingredients,
which are even safer than organic,
and wild koji mold that lives in the warehouse.

Homemade miso contains living yeast, lactic acid bacteria, and
enzymes that are beneficial to the human body.

It's delicious.
But homemade miso offers benefits beyond that.

When you take your first bite
of the finished miso...

I think you will be surprised
by its aroma and taste.

This is an experience
that only those who make it can enjoy.
This is because sprouted soybean and warehouse-aged brown rice koji miso
is not sold in stores.

Now is the time to make it! Homemade miso. Because...

Now is the perfect season for making miso.
Let me tell you the three reasons why.

1. Freshly harvested ingredients
(rice and soybeans) are available.

You can make miso using freshly harvested,
fresh ingredients. To make delicious miso,
using delicious ingredients is an essential
requirement.

2. There are fewer airborne bacteria due to the cold.

Because there are fewer airborne bacteria (such as natto bacteria),
the success rate of the miso increases.

3. Fermentation proceeds slowly due to the cold,
resulting in deep, delicious miso.

Miso prepared in winter
undergoes very slow initial fermentation and maturation.

Taking time for initial fermentation
adds depth to the flavor and results in a delicious finish.

Unavailable anywhere else!
What are the three points of this special homemade miso?

1. Sprouted soybeans

At the moment of life's birth, known as "sprouting,"
the power inherent in soybeans is maximized.

Sprouted soybeans are in their most nutritious state.
In particular, GABA and glutamic acid levels increase.

I have been using sprouted soybeans
since I first started making miso.

I make sweets with sprouted nuts
and also sprout the rice I eat every day.

2. Koji from traditional storehouses

Naturally occurring koji with multi-layered flavors

Koji mold that is "naturally occurring"
and a "wild species of koji mold"
that inhabits the air and walls of miso storehouses.

The layered aroma is wonderful,
and it is rich in flavor.

By adding this koji to brown rice,
you can enjoy a more complex umami and richness.

Standard koji is cultured in factories
and treated with chemicals.
It lacks the flavor of traditional starter koji.

3. Natural Cultivation

Plants and soil.
A cultivation method that draws out the natural power of nature

A farming method that uses absolutely no pesticides or chemical fertilizers.
The soil is not tilled and is left in its natural state.
The microorganisms and small animals in the soil are healthy,
and the soil itself is healthy.

It is an environmentally friendly
and sustainable farming method.

The difference from organic cultivation is that
in organic cultivation,
there are cases where approved pesticides and fertilizers are used.

How the Homemade Miso Lesson proceeds

☑ Easy-to-understand demonstration videos

The lesson proceeds
while watching demonstration videos,
interspersed with explanations and Q&A sessions.

Please have writing utensils ready on the day.

☑ Gather materials after you are convinced

The amount of homemade miso to make
varies from person to person.

Storage containers for making homemade miso.
These also
vary depending on your lifestyle.

After the lesson ends, you will gather your materials and begin the practical work.

☑ One year of support
until your homemade miso is ready

After the lesson,
I will provide links to purchase ingredients, lesson videos, and
demonstration videos.
You can send questions via our official LINE account.

Click here for the lesson overview

* Private lessons with flexible scheduling

Summary

Homemade miso with a complex, layered aroma that is
delicious on the palate and
makes your cells rejoice
when it enters your body.

When you eat the homemade miso you finished in the autumn,
you will feel like saying "Thank you!" to yourself for making it.

Let's make miso that you can't taste anywhere else
together!

Because the ingredients are high quality,
it tastes even better with long-term aging.
This is a story about 3-year-aged miso. ↓

This is an article I wrote saying
I wouldn't give it away even for money
because it's just that delicious! ↓

When you consume living foods daily,
your body stays healthy.
You can also keep your skin looking young. ↓