Written by
Levi Pells
Learning Japanese food culture, from one soybean. The Daizu Club is run by Minamoto Farms and Sumeba together: a community that gathers, learns, and connects through the seasons.
Daizu is the Japanese soybean, the start of miso, tofu, natto and soy sauce. In the club we follow one crop of it through a whole year on Ayako san's farm. You can come to every session as a member, or join a single day as a visitor.
A year with soybeans
July: planting
November: harvesting
December: sorting and New Year decoration
January: tofu making
February: natto making
March: miso making
Harvest day
Time to harvest the daizu we planted! After we harvest, we'll head to Ayako's house to open up the miso from March and cook up a soothing Tonjiru soup with it.
Senbetsu and the year-end party
Time to separate the daizu we harvested so it can be made into miso, tofu and natto. This will also include a year-end celebration, where we will learn to make Shimenawa New Year's decorations from rice straw and potentially mochi-pounding as well!
Miso shikomi
Learn the basics of making and fermenting miso, one of Japan's superfoods. We walk you through the whole process, mixing the koji and soybeans in this hands-on workshop. Maybe you can even try some miso from previous guests!
Retreat weekends and farm days fill up fast. Get them in your inbox when they open.
