Miso Park – 西尾観光
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Miso Park

General Overview

Toriyama Denbei, a descendant of the chamberlain of Nishio Castle, Toriyama Ushinosuke, founded the Toriyama business in Nishio’s Honmachi upon becoming a chōnin townsman in mid-1700. Initially, he was a money changer and traded in hinaningyo dolls. In the late Edo period (1861), the fourth generation descendants of the Denbei family switched to making miso soy sauce, starting a tradition which continues to this day.

In 2009, the 9th generation descendants opened its miso making facilities to the public. At our Misopark facility, you can see a 180 cm tall wooden vat that has been used to make miso for 100 years. Self-guided sightseeing tours are available free of charge, a guided tour and an introductory course to making miso require a reservation.

We offer many hands-on classrooms (reservation fees required) where visitors can learn more about miso, condiments, and local ingredients – for example our workshops on combining miso with other foods, or on making miso maru soup balls, dressings, tsukemono pickles, cheese and more. Also, Misopark features our own restaurant, a shop, and a 100-year-old traditional Japanese home on site. We are about 8 minutes on foot from Nishio Station on the Meitetsu Nishio Line and provide a large parking lot, suitable for buses.

Products Available in Our Shop

In addition to our San-nen Shikomi Mame Miso which has been ripened for more than two summers, our Dengaku Miso with the beans left whole is also popular, along with the various kinds of miso used in the workshop on how to combine red and white miso.

Our assortment of products also includes tamari sauce, a by-product of the miso making process, white soy sauce in the Hekinan style, and various other seasonings.

  • San-nen Shikomi Mame Miso

    Using only the Fukuyutaka soybean grown in Aichi prefecture and moshio seaweed salt, prepared in a wooden vat, ripened for two summers and aged for three years, this is our highest grade bean miso. It has a characteristic rich and deep flavor. Additive-free.

  • Ichi-nen Shikomi Mame Miso

    Using only the Fukuyutaka soybean grown in Aichi prefecture and moshio seaweed salt, prepared in a wooden vat, this miso has been aged for one year. It is a light kind of miso that works with many kinds of dishes. Additive-free.

  • Mukashi Tamari

    Traditional tamari soy sauce made only with whole soybeans and salt. Aged for an extra-long one and a half years. It has a condensed savory umami taste and goes well with grilled meats. Additive-free.

  • Shiro Shoyu

    The lightest white soy sauce, made with 95 percent wheat. Ideal for dishes where the color of the ingredients is to be left unchanged. Used for egg dishes and stews.

  • Dengaku Miso

    A simple blend of whole-bean miso with just mirin rice wine and kibizato brown sugar. It can be used for a wide range of Japanese or other dishes, such as Peking Duck, tofu, radish, casseroles, or fresh spring rolls. Additive-free.

  • Kabayaki no Tare

    This kabayaki grill sauce is made with rich, aged tamari sauce and mirin made with the special production methods of the Mikawa region. Of course it is perfect with grilled unagi eel and teriyaki dishes. Additive-free.

  • Okazu Miso

    A condiment made with bean miso and root vegetables that goes well with rice or side dishes. Additive-free.

  • Miso Dip

    Sugar-free miso made with miso beans and rice, with added mirin and sake. Can be used to pickle raw vegetables or to marinate meat. Additive-free.

  • Shio Koji

    A traditional ingredient made with sun-dried salt and home-made fermented rice malt.

  • Tamari Koji

    Original Koji condiment made with home-made fermented rice malt and tamari made of 100% soybeans.

A Description of our Miso Brewery

Miso Brewery

Miso Brewery

Our Miso Jōzo manufacturing facility which has been in use for more than a hundred years is lined with cedar-wood brewing vats of the same age. The six shaku (180 cm) tall vats were made by craftsmen from the Edo Period, working in cedar and bamboo with traditional techniques that don’t use any iron nails. They remain in use to this day. Also worth seeing is the stone-masonry typical for miso manufacturing facilities.

The miso made here uses only 100 percent soybeans and salt. It contains abundant protein (up to 35 percent of the total weight) and many beneficial ingredients such as lecithin, saponin, and isoflavone. According to the American Cancer Society, soy is one of the best foods for the prevention of cancer.

Soybeans fermented for at least one year by Japanese koji salt are decomposed into amino acids by proteolytic enzymes produced by microorganisms. These amino acids are the basis of umami, a beneficial ingredient that can be absorbed directly as nutrients in the small intestine without having to be digested. Because of this, it is an effective way to improve the nutritional intake for the elderly or people in poor health.

The traditional dolls on display in the miso brewery have been collected here for seven generations. They are clay figures of warlords and princesses using the traditional techniques used to make roof-tiles.

Various experiences

The Dressing-making Workshop

Make your own dressing, by selecting and combining ingredients from two kinds of vinegar made by Mitsukan, a nationally famous vinegar-maker from neighboring Handa City, two kinds of oil, and three kids of seasonings made by us. Finished with a hand-written label, it makes a great souvenir.

Miso Maru Soup Balls Workshop

Blend our own dark miso with white (rice) miso from Kansai and make a single-serve miso soup ball. Then put it into dashi broth, together with dry ingredients and toppings such as tofu or radish – and enjoy your delicious soup ball!

Miso Blending Workshop

Sushi restaurants and other fine eateries serve a top quality blended akadashi miso soup. Each place makes their own kind, depending on the season and their preferences, using the savory soup stock of red bean miso and the sweet, white miso, made with rice bran.
In this workshop, you can sample red and white miso and combine them to create your own favorite blended miso. Various prepared mixtures are on sale at our shop, so you can purchase the miso blend of your choice.

Miso Brewery Tours

1. Walk-in Visits

When the facilities are not in use, you can visit at any time, no reservation required. If you are interested, please contact the shop. Information panels are posted throughout the warehouse.

Number of peoplefor parties of one or more
Feefree of charge

2. Tour Group, with advance reservation

Groups of ten or more members can sign up for a free guided brewery tour. Please call us in advance to make a reservation.

HoursDesired time within business hours
Number of people10 to 40 people
Feefree of charge
Remarks*Please call us to make a reservation one week in advance.

3. Miso Experience Tour, reservation required

After a guided tour of the facilities, we will give a short presentation with video and a booklet in the workshop hall. There’s a fun surprise waiting for you, too!

HoursAvailable from 14:00 in the afternoon
requires about 30 minutes
*Groups of ten or more can arrange tours at a different time.
Number of peopleAvailable for groups of 4 to 30 over six years old.
Fee100 yen per person
Fun surprise included!Japanese booklet ‘Miso ga dekiru made’ on how miso is made (one per family).
Paying participants will receive a 50g sampler of additive-free kake miso and a 100 yen discount voucher for products in our shop.
Remarks*Not available during O-bon and New Year holidays and in times of staff shortage.
*Please call us to make a reservation one week in advance.

Other Information

Our facilities also feature two restrooms, clearly marked emergency exits, a workshop hall, miso storehouse, and a museum.