Nihoncha means green tea produced in Japan. Green tea is made by immediately heating the tea leaves and drying them after harvest to prevent them from oxidizing, and there are various types of green tea – gyokuro, matcha, bancha, hojicha, genmai-cha, etc. At green tea factories around the Ohigawa area, each makes unique and original green tea in terms of umami, bitterness, flavor, and color (the color of green tea when steeped).
Touted as the Jewel of Suruga Bay, Sakura ebi or Sakura shrimps are only 4 to 5 cm in size, yet they pack full of umami and flavor. They are translucent while in the water but once on the shore, their light pink pigments become more apparent, making them appear pink in color just like Sakura, or cherry blossoms. For conservation purposes and to protect the ecosystem, only the Shizuoka Prefecture has the permit to harvest them in Japan.
While serving guests with green tea is an often practiced custom, green tea is deeply rooted in the lives of Japanese people. The plush green and the aroma of green tea not only have a relaxing effect but also enhance the flavor of the dishes you’re having. Known as the largest producer of green tea in Japan, Shizuoka Prefecture has the perfect climate, advanced cultivation skills and methods, resulting in accounting for over 40% of all the tea fields in Japan.
Maze River & Ayu (sweetfish) Located in the middle of Gifu prefecture in central Japan, over 95% of the land in Maze village in Gero city is covered by forests. Forests provide a great source of water, making the Maze River the best fishing place for river fish, especially, ayu (sweetfish).
Variety of ayu dishes are served in regional cuisine restaurants and hotels around the Maze area. The most popular one is none other than the salt-grilled ayu. The entire fish is slightly salted, while a generous amount is pressed onto the head, backfin and tail. It is then skewered and grilled over a charcoal fire. Ayu in the Maze River has dense flesh with a distinct sweet aroma.
There are three campsites such as a Miharashi Farm where visitors can experience harvesting crops and making various handicrafts.
You can experience soba making in a traditional house that was built in the late Edo period. The soba you made can be eaten for lunch straight away, whilst enjoying the atmosphere of an old Japanese building and immersing yourself more into the culture.
Natadera Temple is excellent scenery which was founded 1,300 years ago. The temple grounds contain Kigan Yusenkyo and other unique naturally occurring rock formations.
Harvest wakame seaweed, catch octopuses with a trap net, or go fishing for sea bream and clean and eat it yourself. You can also learn how to make your own set of chopsticks or participate in a local cooking workshop. There are lots of things to do and learn that will give you a new appreciation for life in a fishing village and the blessings of Wakasa Bay.
KURABITO STAY is where you can actually experience being a brewer, make sake in the brewery and also stay there. The brewery’s dormitory called Hiroshiki on the brewery site has been renovated into a brewery hotel, making it a accomodation space for those who visit the brewery experience. Throw yourself into being a brewer at the miracle moment sake is produced, sharpen your five senses, and enjoy the great art created by the predecessors.
