Miso Production Technician Training Course

The 12th Miso Production Technician Training Course is now underway for the second half of 2025.

This course aims to pass on and improve the quality of Shinshu miso production techniques through classroom lectures and practical training.

In this second year of the course, participants will learn how to make light-colored and white sweet miso, barley miso, and tamatsukuri miso. The Tamatsukuri miso, in particular, is a traditional method using “miso balls” and is expected to produce miso with a complex flavor.

In the course, participants learn production techniques based on scientific knowledge using data on temperature, pH, moisture content, etc. At the same time, veteran and young participants actively interact with each other to deepen the connection between the surgeons, aiming to develop miso production techniques in Nagano Prefecture.