{"id":2621,"date":"2025-06-16T10:34:17","date_gmt":"2025-06-16T01:34:17","guid":{"rendered":"https:\/\/www.hakkochoju-nagano.jp\/en\/?p=2621"},"modified":"2025-06-16T10:34:18","modified_gmt":"2025-06-16T01:34:18","slug":"miso-production-technician-training-course","status":"publish","type":"post","link":"https:\/\/www.hakkochoju-nagano.jp\/en\/miso-production-technician-training-course\/","title":{"rendered":"Miso Production Technician Training Course"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">The 12th Miso Production Technician Training Course is now underway for the second half of 2025.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This course aims to pass on and improve the quality of Shinshu miso production techniques through classroom lectures and practical training.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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 \u201cmiso balls\u201d and is expected to produce miso with a complex flavor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<div class=\"wp-block-media-text is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.hakkochoju-nagano.jp\/en\/wp-content\/uploads\/2025\/06\/IMG_4264-768x1024.jpg\" alt=\"\" class=\"wp-image-2622 size-full\" srcset=\"https:\/\/www.hakkochoju-nagano.jp\/en\/wp-content\/uploads\/2025\/06\/IMG_4264-768x1024.jpg 768w, https:\/\/www.hakkochoju-nagano.jp\/en\/wp-content\/uploads\/2025\/06\/IMG_4264-225x300.jpg 225w, https:\/\/www.hakkochoju-nagano.jp\/en\/wp-content\/uploads\/2025\/06\/IMG_4264-1152x1536.jpg 1152w, https:\/\/www.hakkochoju-nagano.jp\/en\/wp-content\/uploads\/2025\/06\/IMG_4264-1536x2048.jpg 1536w, https:\/\/www.hakkochoju-nagano.jp\/en\/wp-content\/uploads\/2025\/06\/IMG_4264-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>The 12th Miso Production Technician Training Course is now underway for the second half of 2025. This course a [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":2623,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2621","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-report"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"The 12th Miso Production Technician Training Course is\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"KATAOKA_Keiko\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/www.hakkochoju-nagano.jp\/en\/miso-production-technician-training-course\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 4.9.10\" \/>\n\t\t<meta property=\"og:locale\" content=\"ja_JP\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Fermentation and Longevity: 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