#Japan #Kofu #Koshyu Miso #Juuniwari Miso #Palsystem Yamanashi

Experience Traditional Miso Making in Yamanashi and Nagano

If you’ve ever wanted to dive deep into Japanese culinary traditions, here’s a unique opportunity! On February 6 and 16, from 10:30 AM to 12:30 PM, the Palsystem Yamanashi Nagano Cooperative will host two hands-on workshops in Suwa and Kofu, allowing participants to create their own miso from scratch. Led by knowledgeable members of the cooperative, these workshops will showcase the rich flavors and techniques behind two key types of local miso: Koshyu Miso and Juuniwari Miso.

What is Koshyu Miso?

Koshyu Miso, a local specialty of Yamanashi, is a blend made with both rice and barley koji. This combination brings out a delightful sweetness from the rice and an aromatic depth from the barley. Historically, when rice was a rare commodity, the practice of mixing barley koji became popular, giving rise to this unique and cherished taste that’s reflective of Yamanashi’s food culture.

Understanding Juuniwari Miso

In contrast, Juuniwari Miso takes it a step further. It uses 1.2 times as much koji as soybeans during production, making it distinct among many miso variants, which typically use equal or fewer amounts of koji than soybeans. This results in a naturally sweet miso that highlights the benefits of fermentation and maturation. Attendees will be among the first to taste this unique miso, developed through a careful and traditional approach.

The Experience

At the Suwa Center, participants will craft Koshyu Miso, while at the Minami Community Hall in Kofu, attendees will be engaged in the Juuniwari Miso making process. To streamline the preparations, they’ll utilize Palsystem’s original product — the Direct-Procurement Soybean Dry Pack. These soybeans, sourced from the Omaki Farm in Hokkaido, are specifically selected for their rich sweetness and are conveniently packaged for easy use in the workshops.

The instructors for the sessions will be Palsystem members who have undertaken specialized training and obtained the PLA (Palsystem Life Assistant) qualification. They share a passion for traditional food-making and are committed to preserving Japan’s culinary heritage. Their approach emphasizes local sourcing and sustainability, which resonates deeply with Palsystem’s mission to promote domestic producers and expand the consumption of domestic ingredients.

Workshop Details

• - Koshyu Miso Workshop

Date: February 6, 2026
Time: 10:30 AM – 12:30 PM
Location: Palsystem Yamanashi Nagano Suwa Center, 4836 Sone, Nakasu, Suwa City, Nagano
Content: Hands-on experience in making Koshyu Miso by blending rice and barley koji.

• - Juuniwari Miso Workshop

Date: February 16, 2026
Time: 10:30 AM – 12:30 PM
Location: Minami Community Hall, 15 Shimokimai-cho, Kofu City, Yamanashi
Content: Crafting the sweet Juuniwari Miso using an abundance of koji.

Palsystem Yamanashi Nagano places great importance on historical food culture and community connection. These workshops not only promote traditional Japanese food-making but also foster a sense of community through shared culinary experiences.

Join us for this delightful exploration of Yamanashi’s rich food heritage and take home your very own handmade miso!

Company Information

The Palsystem Yamanashi Nagano cooperative is headquartered in Kofu, Yamanashi, under the leadership of Director Shigeko Furuya. As of March 2025, it boasted nearly 59,000 members and a total capital of 2.65 billion yen, with a business scale amounting to 8.23 billion yen. They aim to promote sustainable production and consumption while nurturing local food culture.