In March 2026, I was given the opportunity to do an internship at Miyamoto Koji-ten in Nishio City, Aichi Prefecture, Japan. This is my report about the 11 day experience. table of contents About Miyamoto Koji-ten What the Internship Involved Daily life at Miyamoto Koji-ten Things I Learned and Reflected On About Miyamoto Koji-ten Aichi Prefecture is located roughly in the middle of Japan's main island on the pacific side, about halfway between Tokyo and Osaka along the coast

What's in the kit Koji salt mix Dried soybeans Resealable bag Instructions What you need A large saucepan for boiling soybeans A masher or tool for crushing soybeans (if using) A large mixing bowl Overview Soak the soybeans Boil the soybeans Mash the boiled soybeans Mix with salted koji Pack into the bag and ferment Preparation Steps On the night before miso making Rinse the soybeans thoroughly, rubbing them together, and change the water at least three times. Soak the beans