"Kyoto Miso and White Miso Making" from Raw Koji - Kato Miso -

¥542.00

Sale Sold out

Taxes included. Shipping calculated at checkout.

An online workshop where you can learn from Mr. Kato, a craftsman from "Kato Miso," a miso brewery in Kyoto.
This time, he will also specially teach us how to prepare "white miso," which is not usually done in our regular workshops. We will prepare two types of miso from raw koji: traditional "country-style miso" and white miso.

On the day of the event, we will broadcast live on Zoom, including a tour of the workshop and demonstrations. Ingredients The kit will be delivered in advance, so you can experience authentic miso making at home.

Date & Time:
March 28, 2026 (Saturday) 11:00 AM - 3:00 PM (with breaks)

Capacity:
80 people (first-come, first-served)

Application Deadline:
March 18, 2026 (Wednesday) until 23:59

*If you are a repeat participant and do not need a tub, please select "without tub."

*Material kits will be shipped sequentially starting March 20 (Friday).

*The Zoom participation URL will be sent to your registered email on March 20 (Friday).

*Kits will be delivered by refrigerated delivery.

View full details

Kit contents

・Kato Miso Homemade "Awase Miso" 200g (for lunch on the day)
・Soybeans (for 3kg miso / 1kg white miso)
・Koji (for 3kg miso / 1kg white miso)
・Salt (for 3kg miso / 1kg white miso)
・Plastic tub x1
・Handwritten "Thank You" sticker from Mr. Kato x1
・Laminating zipper bag (for white miso) x1

Agenda for the day

11:00-11:10 Kit and preparation check (10 min)
11:10-11:30 Workshop tour, history of miso, and job introduction (20 min)
11:30-11:50 Introduction to Kyoto miso, miso soup preparation (20 min)
11:50-12:40 Lunch break (50 min)
12:40-14:40 Miso preparation (120 min)
14:40-15:00 Review (20 min)

*Contents are subject to change.

Things you need to prepare at home

◼︎ Communication Environment
・A device that can connect to Zoom (PC, tablet, etc.)
・Internet connection

◼︎ For Miso Preparation
・Two large bowls (25cm diameter or more)
・Large pot (approx. 6L)
・Small pot (approx. 2L) *Not essential, but convenient if kept separate for white miso
・One set of thin vinyl gloves *Bare hands are generally fine, but please use them if you are concerned.
・High-proof alcohol (shochu or sake) and kitchen paper to soak the alcohol (alternatively, plastic wrap and salt)

◼︎ For Lunch
・Your favorite miso soup ingredients (radish, tofu, fried tofu, etc.)

Preparation until the day of the event

1. The day before the workshop, soak the beans included in the kit in water for at least 18 hours.

2. On the day of the workshop (around 7:00-8:00 AM), boil the beans that were soaked in water. Boil for a total of 4 hours.
*Please ensure the beans do not cool down before the workshop begins

Precautions

・Material kits will be shipped sequentially starting Friday, March 20th.

・This workshop will be held using Zoom (online conferencing application). Please install Zoom and check its functionality in advance. Please ensure Zoom is updated to the latest version.

・Zoom connection information will be sent to you by email on Friday, March 20th.

・Regarding Zoom video settings
For instruction purposes, the artisan needs to be able to see the work everyone is doing with their hands. Therefore, please participate with your Zoom video (camera) turned ON.
・Due to preparation for shipping, cancellations must be made by Thursday, March 19th.

Regarding International Shipping

We offer menu options so that those living overseas can also participate.

Please note that we do not ship material kits internationally. If you wish to use a kit, it must be shipped to an address within Japan, or you will need to prepare the materials yourself.

Please choose your desired menu from the options below.

＜Overseas Participation Menu＞

① With material kit / Delivery within Japan
(If you have an address in Japan where you can receive it)
・With tub: 13,200 yen (tax included) + shipping
・Without tub: 12,760 yen (tax included) + shipping

② Participate without a material kit
・7,590 yen (tax included)

③ Without material kit / Overseas shipping of materials + sticker (hand-drawn by Mr. Kato) only
・7,590 yen (tax included) + shipping

【Application Process】

Please purchase the relevant product from our online shop once,
then inform us of your desired overseas participation menu (① to ③) in the備考欄 (remarks field) or via email/LINE.

If there is a difference in price,
・We will issue a refund to your original payment method, or
・Provide you with a gift card that can be used at our store.

For those unable to attend on the day (archive viewing)

After the workshop, we send an archive video to all participants.

Even if you cannot participate in real-time on the day, you can still participate by watching the video at a later date.

While we cannot answer real-time questions, you can watch the video at your own convenience.

Kato Miso / Founded in 1917

"Kato Miso" is a long-established miso brewery founded in 1917, which has been making miso for four generations in the Nishijin district of Kyoto.
In the miso industry, where mechanized industrial products have become mainstream, we adhere to traditional handmade miso production, valuing the traditional itakoji (tray-made koji) method and natural fermentation in wooden vats that have been in use for over 100 years.
Masatsugu Kato, the 4th generation owner, cherishes the principle of "remaining a maker," and, together with the wooden vats, koji lids, and microorganisms inhabiting the brewery, he preserves the unique taste of this brewery.

Bringing the traditions of Kyoto to your home.

We will deliver a real-time online (Zoom) tour of the workshop and demonstrations by craftsmen. Since you can participate from anywhere, you can join with your family and friends.

The kit will be delivered in advance.

Ingredients are delivered in advance, so you can experience authentic miso making at home.

Enjoy a rich time touching on Kyoto's traditional culture.

※Kits will be shipped sequentially starting March 20 (Friday).

For lunch, I'll have special miso soup.

For your lunch break, you'll enjoy miso soup made with Kato Miso's special "Awase Miso" prepared just for this day. Please bring your favorite ingredients.

With "Thank You" sticker

This kit includes a "Thank You" sticker, handwritten by Mr. Kato, to be placed on the fermentation vat.
Please look forward to finding out the meaning of "Thank You" during the workshop tour on the day.

We are also planning a reunion a year from now.

A year after the miso is prepared and aged, we plan to hold a gathering where everyone brings their uniquely matured miso flavors to share, with Mr. Kato joining us. This workshop is not just about making the miso, but about sharing the entire process of nurturing it and savoring its taste.

Sales of "Okawari"

To allow you to enjoy our traditional miso during the period until your homemade miso is ready to eat, we offer a special "refill" opportunity for participants only, where you can purchase Kato Miso's miso.
Additionally, we plan to sell limited-edition tenugui towels.

Navigator

Masatsugu Kato (4th generation owner of Kato Miso)

The 4th generation owner of Kato Miso, a company that has been making miso for over 100 years in the Nishijin district of Kyoto. In the winter of his 20th year, while still in university, his father collapsed, and he had to take a leave of absence to suddenly take over the family business of making miso. As new initiatives, he is pursuing the fascination of fermentation by selling overseas, fermenting with ingredients other than rice, wheat, and soybeans, supplying to the world's best restaurants, and exploring unprecedented uses in Michelin-starred restaurants.

Yosuke Sakai (Designer)

Born in Kanazawa City, Ishikawa Prefecture. After graduating from university, she launched the雑貨 brand AIUEO at Iroha Publishing Co., Ltd., and has been involved in a wide range of productions including book design, advertising, and jacket design. She is currently an associate professor at Kyoto University of the Arts, in the Department of Spatial Design and the Graduate School of Cultural Creation, and also serves as the Director of the Traditional Culture Innovation Research Center. Her favorite foods are prosciutto and soba, as well as fermented foods (natto, cheese, funazushi). Her favorite quote is "Don't die Before trying," which she saw written at the entrance of a coffee shop in Berlin.