With the okamisan of Kakurinbo and a local grower as your instructors, experience making miso from Akebono soybeans (GI certification), which are unique to the Minobu area. The soybeans are much larger than usual soybeans and considerably sweeter. This workshop requires a minimum of four participants, as a large batch of miso is made. It can be enjoyed with family members, friends, or as a team-building exercise. The miso you make can be taken home as a souvenir and consumed from the following autumn.