Learning the Flavors of a Family Passed Down Through Generations
This experience invites you to the everyday dining table of the Meijiya Soy Sauce family--a table at which generations of craftsmen have prepared and shared meals.
In a kitchen tucked away inside the soy sauce brewery, you will cook directly with the artisan family themselves.
You'll begin the experience by pressing soy sauce with your own hands. As the rich aroma rises from the wooden barrels, you'll feel the time and care that has nurtured the soy sauce within the brewery.
You will then prepare the family's traditional chicken soboro rice, cooked in a well-seasoned clay pot that has been used for decades. The dish will be flavored with the freshly pressed soy sauce you made yourself!
The amount of heat applied as well as the timing of adding ingredients and seasonings are techniques passed down through generations--not written recipes, but knowledge learned through the senses. You will watch, smell, and feel your way into the family's flavors. "This is how it becomes our taste"-- learning the intuition behind the family's methods is the true lesson of this brewery.
Alongside with the main dish, you will also prepare a seasonal vegetable miso soup using miso made by Meijiya Brewery. Rather than learning through theory, you'll experience the relationship between dashi, soy sauce, and miso through taste.
Once the meal is complete, you'll sit down with the family to enjoy the food together.
From how different soy sauces are used, to how flavors in Japan vary by household, to everyday dinner conversation, you'll enjoy talking about a range of topics while eating. This is a special opportunity to interact with and learn from a local Japanese family, as well as enjoy a warm and genuine dining experience.
Limited to 2-6 participants, this is a rare opportunity to feel as though you've been graciously welcomed into a Japanese home.
In a kitchen tucked away inside the soy sauce brewery, you will cook directly with the artisan family themselves.
You'll begin the experience by pressing soy sauce with your own hands. As the rich aroma rises from the wooden barrels, you'll feel the time and care that has nurtured the soy sauce within the brewery.
You will then prepare the family's traditional chicken soboro rice, cooked in a well-seasoned clay pot that has been used for decades. The dish will be flavored with the freshly pressed soy sauce you made yourself!
The amount of heat applied as well as the timing of adding ingredients and seasonings are techniques passed down through generations--not written recipes, but knowledge learned through the senses. You will watch, smell, and feel your way into the family's flavors. "This is how it becomes our taste"-- learning the intuition behind the family's methods is the true lesson of this brewery.
Alongside with the main dish, you will also prepare a seasonal vegetable miso soup using miso made by Meijiya Brewery. Rather than learning through theory, you'll experience the relationship between dashi, soy sauce, and miso through taste.
Once the meal is complete, you'll sit down with the family to enjoy the food together.
From how different soy sauces are used, to how flavors in Japan vary by household, to everyday dinner conversation, you'll enjoy talking about a range of topics while eating. This is a special opportunity to interact with and learn from a local Japanese family, as well as enjoy a warm and genuine dining experience.
Limited to 2-6 participants, this is a rare opportunity to feel as though you've been graciously welcomed into a Japanese home.
so please don't eat natto for breakfast on that day. This is to protect the koji-mould which is indispensable for making soy sauce.
| Availability | Monday through Saturday |
|---|---|
| Closed | Year end and New Year holidays, Golden Week, and summer holidays |
| Deadline | Up to 5 days in advance |
| Eligibility | 13 years and older ※Children aged 12 and under may accompany one adult per child (sharing the adult's meal). |
| Duration | 3 hours |
| Meeting Time | 10am |
| Language | Japanese ※Accompanied by interpreter (English/ Chinese) |
| Capacity | 1〜6 people |
| Itinerary | Soy sauce making experience (※) Cooking experience Shared dining experience (※)This soy sauce making experience includes a tour of the factory, but does not include the soy sauce tasting. |
Fee
| 1 person | ¥66,000 |
| 2〜6 people | ¥44,000／person |
Included in Cost／Soy sauce making experience, Cooking experience, Shared dining experience, and Interpretation guide
Method of Payment
Advance payment/ PayPal
Cancellation Charges
7 Days to 3 Days Notice: ¥3,000
2 days to 1 Day Notice: 50%
Cancel on the day of the tour or fail to show: 100%
2 days to 1 Day Notice: 50%
Cancel on the day of the tour or fail to show: 100%
How to make a reservation
Reservations are to be made at least 5 days prior to the date.
＞＞ Meijiya Shoyu ／ 明治屋醤油
ADDRESS2276 Komatsu, HamaHamana-ku, Hamamatsu-shi, Shizuoka
PHONE053-586-2053
FAX053-586-2117
OPENWeekday 8:00am - 6:00pm（Last entry at 3pm）
Saturday 9am - 4:30pm（Last entry at 1pm）
CLOSEDSunday, Holiday
TRANSPORTFrom Hamamatsu Station
[TRAIN] Enshu Train "Enshu Komatsu" station then walk 10 minutes
[CAR] Around 40 minutes
PHONE053-586-2053
FAX053-586-2117
OPENWeekday 8:00am - 6:00pm（Last entry at 3pm）
Saturday 9am - 4:30pm（Last entry at 1pm）
CLOSEDSunday, Holiday
TRANSPORTFrom Hamamatsu Station
[TRAIN] Enshu Train "Enshu Komatsu" station then walk 10 minutes
[CAR] Around 40 minutes
2026.1.22 update
Content may be subject to change after publication. Please also note that we are not accountable for loses and damages that may occur as a result of said changes.
Content may be subject to change after publication. Please also note that we are not accountable for loses and damages that may occur as a result of said changes.