"Miso Festa" was held four years ago to let many people know about the charm of miso of Nagano prefecture specialties, and on the 10th, various Zenkoji in Nagano-shi and around The event was held.

Among them, 25 people including parents and children participated in the event of experiencing the preparation of miso, and after receiving explanation about how to make Miso from the craftsman at the beginning, in the rice koji that was put in the bowl, soybean which was cooked softly and crushed Add salt and mix well with both hands.

And it rounded in a dangling shape and stuffed into the plastic without gaps.

Fermentation progresses while the participants bring it home and keeps it, and it will be completed in about 3 months as soon as possible.

A woman in Nagano-shi, who participated with her child, said, "I knew how miso is made, handmade is good, is not it?"

A 6 - year - old girl said, "I enjoyed myself and wanted to eat it."

In addition to this, there was also a corner of "Risimen" to compare the four kinds of miso tastes that differed in materials and method of making, and people who visited tasted little and picked what they liked.