Participation fee 7500 yen (Prepared miso 2kg, Japanese set meal, soft drink included, alcohol not included)

Cancellation fees will be charged 2 days before the event

Lecturer: Terayama Yuko (Food Producer/Presiding over Yuko Lab/in charge of rice and Matsukura menu development)

Homemade miso is prepared using organic soybeans from Hokkaido Prefecture without pesticides or chemical fertilizers and salt from Aguni, which is rich in minerals. The miso you make is slowly fermented for half a year to complete. Good bacteria born during the fermentation process from soybeans containing a lot of dietary fiber and isoflavones are rich in nutrients, have the function of regulating the intestinal environment, and have not only comfort, but also stress relief and pleasant effects on the skin. After making miso, rice and a Japanese set meal from Matsukura and a drink are included.

Capacity：10 people

Advance applications are required

Participation application form

https://forms.gle/CxCrNgvAqD8udqBZ6