Soy Sauce Pressing Workshop at Yayoi Farm — Experience Fresh-Pressed Shoyu!

Press it. Smell it. Taste it. Real soy sauce, right from the press.

Every Golden Week, Yayoi Farm (やよい農園) opens its doors for a hands-on soy sauce pressing workshop — and it’s becoming a beloved annual tradition. This year, on May 4th (Midori no Hi / Green Day), come experience the magic of freshly pressed kome-joyu (rice soy sauce), crafted from the farm’s own Sasashigure rice and locally grown soybeans.

You’ll witness raw soy sauce flowing straight from the pressing boat (shibari-bune) — an aroma and flavor that no store-bought bottle can match. Watch children’s faces light up as they taste the real thing for the very first time.

Join the full process: from setup to pressing to bottling. You’ll also discover the difference between nama-joyu (unpasteurized) and hi-ire joyu (heat-treated) soy sauce — knowledge you can only truly understand by making it yourself.

Participants who wish to take home fresh soy sauce can receive 500ml of the day’s pressing — just bring your own container (a plastic bottle works great!). Need more? Just ask. Lunch is not provided, so please bring your own bento box. Pro tip: pack something you’d normally dip in soy sauce for an unforgettable tasting experience!

This workshop is also a place to dream bigger: the organizer hopes to establish a soy sauce-making hub right here in Northern Shinshu (北信州). Interested in growing soybeans together next spring? The conversation starts here.

Event Details

• Date & Time: Monday, May 4, 2026 (Midori no Hi / Green Day) — 9:00 AM to 2:00 PM
• Drop-in welcome: You may arrive late or leave early
• What to bring: A container for soy sauce (plastic bottle, etc.) + your own lunch / bento
• Participation fee: ¥2,500 (children: half price)

Cancellation Policy

Due to preparation requirements, cancellations within 3 days of the event (including the day of) are not accepted. No-shows or unannounced withdrawals may result in being declined from future events.