[Faculty of Health and Nutrition] Homemade miso is complete!

Miso making is part of the food processing practical class conducted in the fall semester of the third year, where students learn to make various processed foods.

In October, a mixture of boiled soybeans, rice koji, and salt is packed into large barrels for each class to begin the rice miso preparation, which is then aged for about six months. During the aging period, the condition of the miso is checked every month to ensure that fermentation is progressing smoothly.

At the Otemae Festa held every November, we also offer a handmade miso making experience. Just like in the class, we make and age miso, which is then given to participants around springtime. Now, the rice miso that has been aged for six months is finally complete.

Despite it being spring break, three students came to help with packing the miso. This rice miso will be distributed to students who will become fourth-year students in the new semester.

We want you to savor the rich flavor, aroma, and umami of our carefully prepared, homemade miso.

Source: Laboratory of Culinary Research