NUCB Spring 2024 Cultural Enrichment Activity: Miso & Matcha

Every semester, NUCB hosts a number of cultural enrichment activities for its new and current students. These activities provide an excellent opportunity for students to learn about Japan and Japanese culture. This spring semester was no different, and students had the opportunity to visit a famous producer of matcha tea to see how it is made. The day kicked of at 9 AM, where students gathered on campus to be picked up. Our destination was Aoi Sencha, located in Nishio City.

Learning About Matcha Tea

Upon our arrival, the staff of Aoi Sencha warmly greeted us and commenced the tour. We were guided to a tea plantation field where we could see how matcha is grown and harvested. The staff explained to us the time and care needed to properly harvest matcha tea, and many of our students showed a keen interest in this. Moving on, we were guided back to the factory and shown a particular room where the harvested matcha tea is ground down to a fine powder. Students also got a chance to try grinding their own matcha tea using a grinding device known as as "Matcha Usu" (抹茶臼).

After our tour through the factory, we were led upstairs to a cafe where students learned about the proper way to prepare matcha tea. Everyone was given a bamboo spoon called a chasaku, a whisk (chasen), and a bowl (chawan). Here we were taught how to properly whisk and drink matcha tea using the tools provided. A set a traditional Japanese sweets were also prepared, to everyone's delight.

Hacho Miso in Okazaki

After visiting Aoi Setcha and enjoying a tonkatsu lunch at a local restaurant, we moved on to a local Okazaki producer of miso paste, called Maruya Hacho Miso. We were greeted by the president of the company, who gave us an extensive tour of the facilities. Students learned about time-consuming process involved behind the production of hacho miso. Hacho miso is a type of miso paste from Japan that's made mainly from soybeans. Unlike other kinds of miso that also use rice or barley, hacho miso is made by fermenting soybeans alone with salt and a special kind of mold. It's darker, thicker, and has a stronger, deeper flavor compared to other miso varieties. People often use it in soups and sauces to add a rich, savory taste.

To close out the day, students were given a number of hacho miso samples to try, which were well received by everyone. International Affairs plans on hosting a number of other events throughout the 2024 spring semester.