【Making miso】
The other day, I witnessed the making of miso.

There were people making miso for their own eating, and it was a small gathering of local Adult and children from the nursery school.

At the nursery school in Nishiokoppe Village, vegetables are grown in the field.
Restrooms available were among the crops we grew this year.

"Miso is made from soybeans, isn't it?"
"What else is made of soybeans?"

Picture book while reading
Combined with our own experience, we think about soybeans and miso.

How to get started
Crush the soybeans that have been boiled beforehand.

Put the soybeans in the mincer
When you turn the handle around, the beans become a paste.

There are also those who hold down the foundation of the mincer
Turning the steering wheel is also a very force-intensive task.
The little makers crush the beans with great force and effort.

Mix salt and glue, mix in soybeans
Throw the miso dama you made into the barrel.

The beans that were shiny and sparkling
Over the course of about an hour and a half, it became smoother.

From the time you make miso to the time you eat it
It would take more than six months.

In the gentle mellow aroma of soybeans
Do you want to keep it until next year? Or so I thought.

One of the students brought us the miso we had prepared last year, so we all had miso soup.

For me, it was a matter of course to buy miso.
It makes me realize that I have the option of "creating" by myself.

For the miso prepared this year
Let them get a good night's sleep until next year.

#Nishiokoppe Village #Hokkaido #Miso making #Miso #Tezukuri
#Nursery school #Soybean #Field #Tree education #Miso soup