Learn Fermentation Culture at Myoraku-ji Temple
Experience Overview
This workshop is suited to travelers who want to understand how Japanese fermented foods are made and used, learning directly from a local fermentation master. It appeals to those interested in Japanese food culture and fermentation, as well as home cooks seeking adaptable principles. Through dialogue, observation, and light hands-on practice under the master’s guidance, the experience explores Japanese fermented foods as part of everyday life rather than as a recipe-based cooking class.
Experience Description
This experience consists of two main parts
1. Arrival & Temple Fermentation Workshop (2.5 hours) Meeting & Transfer: Meet your guide. Main Hall Visit: Visit the main hall of Myorakuji Temple, which has over 600 years of history, to learn about the connection between Buddhism and food culture. Workshop: Move to the temple kitchen to learn about everyday Japanese fermented foods through conversation and observation with fermentation master Noriko, followed by cooking and tasting seasonal dishes like miso and pickles.
2. Brewery Town Walk (2.5 hours) Brewery Visits: Stroll through Kinomoto to visit a historic soy sauce brewery and Yamaji Shuzo, one of the oldest sake breweries in Japan. Tasting & Conclusion: Enjoy a small sake tasting before the tour concludes at Kinomoto Station.
Inclusions
Professional local guide
Temple kitchen workshop
Lunch meal prepared during the workshop
Visits to local sake and soy sauce breweries
Sake tasting at the brewery (for guests aged 20 or older)
Basic insurance coverage
Location
Meet at Maibara station
