Located in Fengyuan, Taichung, the “Taiwan Miso Brewing Cultural Museum” was founded by the long-established local brand “Wei Jung Miso,” inheriting over sixty years of mature soybean aroma. This museum is not just a production base but also a gallery showcasing brewing craftsmanship and folk life. Inside, the grand “Century-old Cedar Barrel” and a Shōwa-era style simulated grocery store evoke a sense of vintage ritual and reflect the wisdom of coexisting with nature.
Introduction
The enduring success of Wei Jung Miso lies in its commitment to ingredient quality and a vision of mutual prosperity with local industries. The ingredients include Tainan No. 11 rice grown through eco-friendly farming by farmers in Longjing, Taichung, and traceable domestic non-GMO soybeans. This tight-knit supply chain ensures food safety, reduces food miles, and builds a sustainable foundation for every bowl of homemade miso soup.
The museum features a green building design using wooden lattices to reduce indoor temperatures. The manufacturing process incorporates smart energy management and low-carbon systems. Furthermore, the museum strictly avoids single-use utensils, designs DIY containers for reuse, and uses biodegradable or recyclable packaging materials, fully embodying its social responsibility for environmental conservation.
Features of Agricultural Tourism
Rice
The museum transforms technical brewing knowledge into a fun, immersive experience. Through models of ancient production methods, old tools like wooden Koji boxes, and vivid hand-drawn illustrations, it leads visitors to explore the complete life cycle of miso—from the fermentation of rice and beans to maturation.
The most popular activity for families is the “Knead, Pack, and Press” DIY course. Children manually crush cooked soybeans, mix them with rice Koji, and learn how to pack the mixture tightly to exclude air. This is not only physical exercise but also an education in “patience”. During the three-month maturation period, children can observe the daily changes in the miso’s color and texture, understanding that fermentation is a magical process completed by nature and time. This experience teaches them to cherish food even more when it is finally ready for cooking.
