Industrial Tourism in Japan
Miso is made from soybeans, rice and salt. With such simple ingredients, no food processing tricks would work. Because of that, we are extremely thorough in our selection of quality ingredients, including koji (rice malts). Koji plays the key role in making the taste and flavor of miso, so we never compromise on it.
Wakamiya Kojiya takes time and care along with a little help from nature in making authentic miso using our traditional method. Its flavor has been publicized many times in the media and is celebrated by many people.
Viewing and experiencing the preparation process can be done from April to the end of May. Consult us for a tour during other months. Each person can take home two kilograms of miso as a souvenir.
Wakamiya Kojiya Ltd.
2-10-12 Daiei-cho, Okaya-shi, Nagano-ken 394-0025 Japan
15 minutes by car from Chuo Expressway Okaya exit, or 10 minutes by car from JR Okaya Station
|Admission fee||Workshop fee: 2,000 yen; tour only: free|
|Working days and hours||9:30 - 18:00 (workshop: 10:00 - 12:00)|
|Closings||Sunday, Dec. to Jan.|
|Visitor capacity||5 - 20 persons (consult us for 20 or more persons)|
|Time required for a tour||Tour is 30 - 50 minutes + time for miso-making|
|Other conditions||Reservation required three weeks beforehand. For sanitary reasons, please bring a cap to wear over your head while in the factory.|