Miso (fermented soybean paste) is a traditional Japanese seasoning used in many everyday Japanese dishes such as miso soup. In this tour, you will experience the traditional way of making miso from soybeans together with local farmers’ wives. You can take home some of the miso you make to let it ferment in your own home. You can also enjoy a farm lunch made with farm fresh vegetables.

This activity takes place in Tokachi Toyama Farm, a crop farm in Obihiro City with vast fields stretching at the foot of the Hidaka mountain range. In winter, it becomes a world of white as the fields get covered in snow. It is during this season that many farmers make miso using their own harvested soybeans.

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. 

Note: All images are for illustration purposes only. Your actual experience may vary.

Schedule

9:30	Meetup at Tokachi Toyama Farm
9:35	Activity orientation, preparation
10:00	Miso-making activity
12:00	Lunch-making and farm lunch
13:30	Tour finish