醤油の基になる熟成した生諸味を搾って、火入れ（加熱殺菌）していない生醤油をビン詰めして、ビン１本(160ｍｌ)をお持ち帰りできます。自分だけのオリジナルのラベルを貼ることもできます。搾った後に残る醤油粕の活用レシピ付きです。

You can experience filtering the aged raw moromi, the base of soy sauce, with raw soy sauce that has not yet been fired (heat sterilized) and take one bottle (160 ml) home with you. There is also an option to attach your own original label. You will also receive a recipe on how to use the soy sauce kasu (what remains after filtering).

マグカップやお椀に入れてお湯を注ぐだけで、具入りの味噌汁が出来る「みそボール」。オリジナルの調合をしたり、可愛く飾り付けしてカラフルに作ってプレゼント用にも！作ったものはお持ち帰りできます。

“Miso dama” allows you to make your own miso soup by simply mixing your ingredients together into a ball shape and then putting this ball in a mug or bowl and then pour hot water over it. Make your own original mix, or decorate it cutely and make it colorful and therefore suitable as a gift! During this plan, you can make five miso balls and of course you may take home what you made yourself.

味噌の味比べをして発酵の不思議を体験した後、あきたこまちの米麹と蒸した地元産大豆をつぶし混ぜ、MY味噌の仕込みをします。仕込んだ味噌４ｋｇは準備してあるプラスチック容器に入れてお持ち帰りください。

After comparing the different tastes of miso and experiencing the mystery of fermentation, mix the rice koji of Akita Komachi rice and the steamed local soybeans to prepare your own special, unique miso. Please put the resulting 4 kg of miso into the prepared plastic container and take it home with you.

醤油の味比べをして発酵の不思議を体験した後、醤油麹と塩水を混ぜて、オリジナルラベルを貼ったら出来上がり。熟成中の保存や手入れの仕方も学びます。

After learning about the taste of soy sauce and experiencing the mystery of fermentation, you can experience the mixing of soy sauce by combining koji and salt water, and then make your own original label for the bottle. You will also learn how to preserve and care for the soy sauce during the aging process.

石孫のあきたこまち生麹500ｇと沖縄シママースを使って塩麹をつくります。ご自宅で２ヶ月間時々混ぜ込んで熟成させると塩麹が出来上がります。

We make Shio Koji using 500g of raw rice koji from Akita Komachi and Okinawa shimamasu salt. The Shio Koji will be taken home and continue to ferment and age. It will be ready to use two months later for making pickles and as a rub for meat.

石孫のあきたこまち生麹300ｇと天然醸造無添加醤油300mlを合わせて簡単にできる万能調味料。ご自宅で２週間時々混ぜ込んで熟成させると醤油麹が出来上がります。

A versatile seasoning that can be made by combining 300g of raw Akita Komachi rice koji and 300g of natural brewed additive-free soy sauce. The resulting soy sauce koji will be completed if you mix it now and then for 2 weeks, at home, to age it.

３枚１組の煎餅生地をオーブントースターで焼き、「たまり」や醤油などお好みの味を塗って仕上げます。その場で焼きたてを召し上がりいただけます。

Bake three rice crackers from dough and apply tamari (a natural extract from miso) or soy sauce to taste. You can enjoy freshly baked food on the spot.