Day Trip Reservations 
Stay Plan Reservations 
Winter Special Day Plan
Dates
January 19 (Friday)
February 16 (Friday)
Since long ago, we Japanese have had a close and harmonious relationship with micro-organisms. Words like "brewing" and "fermentation" were once very familiar to all Japanese people.
Of all the seasonings used around the world, soy sauce and miso have the greatest impact on the body, and are also the richest in umami.
Come to Zenbo Seinei and experience the Japanese food culture of
homemade miso, that has been handed down since ancient times.
*Please do not eat or touch natto on the morning of the event.
Items to bring: Apron
Normal Plan
Learn from Nobuaki Fuseki, a leading expert in fermented cuisine
Making Miso
Contents
Fermentation Course / Making Miso
Fees
10,000円
+
INCLUDES ZEN LUNCH
After the Miso Workshop, enjoy cooking with ZEN at
Zenbo Seinei and Zenbo
Fees
＋13,000円
(Total 23,000 yen)
Instructor
Nobuaki Fushiki
He is a brewing cook,
He is a cultural herald of fermented foods in Japan.
He is also active as an instructor of fermentation classes and
current "fermented food" and "koji".
One of the driving forces behind its popularity.
ZEN STAY X MAKING HANDMADE MISO
Click here for the plan with accommodation
Contents
Contents
ZEN Wellness
ZEN Tea
Lunch
Morning/Evening
Morning
Duties
Schedule
| 10:00 | Check-in and welcome drink |
| 10:15 | Fermentation Course / Making Miso |
| 13:00 | Lunch - ZenboCuisine - *Lunch and Zen included plan only |
| 14:00 | Meditation *Lunch and Zen included plan only |
| 14:30 | Check-out |
Important information
・Please do not eat natto and do not touch it on the morning of the day.
(Please do not touch natto because the natto bacillus is stronger than koji mold and will stop fermentation.)
・Things to bring: apron
・You will take home 2.5 kg of miso.
We will be making miso with the following ingredients:
Soybeans; pesticide-free soybeans grown by natural farming in Yumemae-cho, Himeji City, Hyogo Prefecture
Koji; additive-free koji from Awaji Island
Salt; Onokoro salt
Zenbo cuisine
The Zenbocuisine receives
chi from the four seasons on the nature-rich Awaji Island.
Zenbo SeineiThe original " Zenbodishes" are made without
any animal products, sugar, oil, dairy products, or flour
.
Seasonings are naturally brewed seasonings made using
traditional methods over a period of one to three years.
Miso, soy sauce, mirin, and other seasonings are obtained directly from the brewery
and fermentation has not been stopped
Homemade amazake and soy sauce are used.
ZenboFor the kelp broth that forms the base of the dish,
the kelp used is carefully selected
from Rishiri, Hokkaido.
Nobuaki Fushiki - ZEN x Miso Making
ZEN × Miso
| Schedule | February 16 (overnight stay plan available) |
|---|---|
| Time | 10:00 - 14:30 (4 hours 30 minutes) |
| [Clothing] | Please wear comfortable clothing. |
| [Included in the Fee] | ZenboCuisine ・Program |
