Tour overview
First, we will take you to a Japanese restaurant called “Kobanten” where you will enjoy authentic Japanese cuisine for lunch. This Japanese cuisine uses Hatcho miso to bring out the umami flavor.

Afterwards, you will visit the miso brewery where Hatcho miso is made, listen to an explanation about Hatcho miso, and then have a tour of an actual miso brewery, experiencing firsthand how traditional miso is made.

After the miso brewery tour, you will cook your own stewed udon noodles using Hatcho miso. You will experience how anyone can bring out the flavor of Japanese cuisine by using Hatcho miso.

The tour will conclude with a speech from the miso brewery owner.

Description of destination

Kobanten
This is a long-established Japanese restaurant that has been in business for over 100 years and was featured in the Michelin Guide Aichi, Gifu, and Mie 2019. This Japanese restaurant in Hekinan City, Aichi Prefecture, is well-known for its Japanese eel dishes and is bustling with gourmets who come from far away to try its cuisine.

Hatcho Miso Village
Hatcho miso is a traditional Japanese bean miso made in Hatcho-cho, Okazaki City, Aichi Prefecture. This miso is made without modern manufacturing methods or additives, using only soybeans and salt as ingredients, and is aged for over two years in a wooden barrel. Many professional Japanese chefs use Hatcho miso to bring out the umami flavor that is the essence of Japanese cuisine.

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