{"id":270983,"date":"2026-07-21T14:08:04","date_gmt":"2026-07-21T05:08:04","guid":{"rendered":"https:\/\/www.allway-japan.com\/travelpost\/%e7%a7%8b%e8%91%89%e7%b3%80%e5%91%b3%e5%99%8c%e9%86%b8%e9%80%a0\/"},"modified":"2026-07-21T14:08:04","modified_gmt":"2026-07-21T05:08:04","slug":"%e7%a7%8b%e8%91%89%e7%b3%80%e5%91%b3%e5%99%8c%e9%86%b8%e9%80%a0","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/270983\/","title":{"rendered":"Autumn leaf koji miso brew"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26006032_7964.jpg\"\/><\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26006032_162372.jpg\"\/><br \/>Miso Making Class<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26006032_162373.jpg\"\/><br \/>Ita-Koji Method<\/p>\n<p class=\"has-small-font-size\">The information provided reflects the details available at the time of the survey.<br \/>Please note that facility details may change due to the facility\u2019s circumstances, so please check for the latest information before visiting.\nThis content has been translated using machine translation.<\/p>\n<p class=\"has-small-font-size\">Information provided by: JTB Publishing<\/p>\n<p class=\"has-small-font-size\">This content uses automatic translation services. Automatic translations may not always be accurate.<br \/>Please note that the translated content may differ from the original meaning. We ask for your understanding when using this content.<\/p>","protected":false},"excerpt":{"rendered":"<p>Founded in the 3rd year of the Tenpo era (1832). The two-story earthen storehouse built in the 13th year of the Taisho era (1924) stands proudly. In the back of the store, the brewing area is lined with wooden barrels about 2 meters high, creating a magnificent sight. The recommendation is \"Tsumugi Miso,\" brewed using traditional handmade methods, and the popular eggplant miso at 500 yen for 250g. Every year from November to March, a traveling miso-making class is also held in the northern Kanto area. The miso can be eaten after it has been aged at home for a summer. The price is 5000 yen including the barrel, yielding 8.5 kg. Participants (more than 20 people) need to arrange the venue and details, so please inquire for more information.<\/p>","protected":false},"author":9,"featured_media":195429,"template":"","meta":{"_acf_changed":false,"ep_exclude_from_search":false},"categories":[75],"tags":[],"class_list":["post-270983","travelpost","type-travelpost","status-publish","has-post-thumbnail","hentry","category-spot"],"blocksy_meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/270983","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost"}],"about":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/types\/travelpost"}],"author":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/users\/9"}],"version-history":[{"count":0,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/270983\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/195429"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=270983"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=270983"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=270983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}