Satoyama - Seasonal Foods with Fermentation, Pickles, and Regional Cuisine
Experience Overview
Harvest, combine, and transform the vast riches of the earth through this enjoyable gathering featuring various seasonal local vegetables, wild greens, medicinal herbs, and more. Discover the deep-rooted wisdom of satoyama (rural areas where the foothills and farmlands overlap) living while cooking, fermenting, and drying your ingredients the traditional way. Experience the changing of the seasons in the serene surroundings of the Japanese countryside through its flora, and the local food culture born of nature as you savor delicious delights that nourish your body.
*A variety of activities are available depending on the season, and may be subject to change. Ingredients vary depending on harvest seasons.
Experience Description
～Example experiences according to the seasons～
● All year round: Regional cuisine experience: Cooking sessions featuring Gifu Prefecture (mainly Gujo City) regional dishes and a pickling workshop using regional agricultural products.
● All year round: Enjoying medicinal herbs: Observe nearby wild greens, medicinal herbs, herbs, trees and shrubs before harvesting, cooking or tea brewing - learning to make good use of them.
● All year round: Cooking session using the ainoukamado (traditional Japanese wood-fired cooking stove): Experience cooking rice in a hagama (broad-brimmed cooking pot) and using an oven - a quintessential rural Japan experience.
● Around August to December: Pickling of various produce grown by Gujo farmers, featuring traditional regional vegetables.
● Around May to October: Tour Gujo's local miso and tamari soy sauce workshops. (Inquiries necessary for visits from November to April)
Inclusions
Seasonal Produce Harvesting
Harvesting and observing seasonal local vegetables, wild greens, and medicinal herbs.
Local & Traditional Cooking Experience
reparing traditional regional dishes of Gujo City.
Rice cooking using a traditional hagama (broad-brimmed pot) and ainoukamado (wood-fired cooking stove).
Fermentation & Food Processing Workshop
Pickling workshop using local produce and traditional regional vegetables.
Local miso and tamari soy sauce workshop tour (subject to season).
Herbal tea brewing and cooking sessions using wild greens and herbs.
Lunch (Savoring your creation)
Enjoying the freshly prepared meal made with your harvested ingredients.
Equipment & Ingredients
All necessary ingredients, tools, and cooking utensils provided.
Location
Yamatocho
