Work with "Akebono" soybeans, a GI-certified variety so rare it thrives only in this specific valley's soil. Guided by a local grower and a temple landlady, you will mash these exceptionally sweet, large beans to inoculate them with koji culture. The resulting miso is a living souvenir; take it home to ferment, allowing the complex flavors—and your memories—to ripen fully by next autumn.
JPY 11,000 / person
