- 活動概要
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- After first learning all about soybeans in Tokachi, you will make miso on your own using the soybeans harvested by Tokachi Toyama Farm. The traditional way of making miso involves boiling the soybeans, mashing them into paste, mixing and kneading with rice koji and salt, then packing them for fermentation.
- Making miso in the traditional way can be quite arduous, but doing it on your own will make you appreciate one of the most common ingredients in Japanese cuisine. You can also have fun working and interacting with the local farmers’ wives. If you wish, you can take home some of the miso to let it ferment in your home (just leave it in a cool, dry place for around six months).
- After making the miso, you will help prepare a sumptuous farm lunch. Try your hand at making miso soup, an essential part of a traditional Japanese meal. You can also make local delicacies like imo-dango (potato dumplings), a common dish enjoyed by Tokachi farmers.
- 行程介紹
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- 目的地或出發地周邊地區的地圖