Enjoy early spring in Atsumi by picking strawberries! [Nikken Farm]
Strawberries grow in greenhouses that are bathed in sunlight in the warm climate of Tahara City on the Atsumi Peninsula. From January to mid-May, you can pick juicy and sweet strawberries at Nikken Farm.
Sushi making experience
You will learn how to make and eat sushi at Gourmet College, where students will acquire knowledge directly from a sushi chef. The sushi toppings are Ondo oysters and fresh white fish from the Seto Inland Sea, a unique experience available exclusively in Ondo.
FRUIT-PICKING IN YAMANOUCHI
Yamanouchi is one of the leading producers of fruit in Nagano Prefecture. The clear streams from the Shiga Kogen Highlands and the difference in temperature between the day and night produce sweet and delicious fruit. Depending on the season, you can pick a variety of fruits such as cherries, blueberries, grapes, and apples at farms in the town. You can experience fruit-picking in Yamanouchi at authentic farmhouses, so you can enjoy the freshest market-ready fruits.
SUKAGAWA SOBA NOODLE-MAKING EXPERIENCE
In Yamanouchi, Nagano Prefecture, a town known for its Sukagawa soba (buckwheat noodles), visitors can experience soba noodle-making at soba restaurants and guest houses in the town. The experience begins with grinding locally-grown buckwheat on a millstone. Using the leaves of a type of burdock called oyamabokuchi to thicken the noodles, soba is made in an authentic, old-fashioned way.
Hakuba Soba-Making Experience
With water trickling down from the Hotaka Mountains and a cool climate with high night-day temperature variation, the Hakuma area is well-suited to buckwheat production, and is a major producer within the “buckwheat country” of Nagano. Many lodgings and soba restaurants in the Hakuba area offer experiences making soba noodles produced from this buckwheat. Experiences are approachable even for those with no experience, and participants can try their freshly made soba on the spot. Popular with families and students.
Kanzarashi handmaking experience
Kanzarashi are traditional sweets made by cooling boiled small dumplings in spring water. In Shimabara City, you can try your hand at making kanzarashi. Refined rice flour, called kanzarashi flour, is kneaded to form round dumplings, boiled, and then soaked in running water to finish. After immersing them in running water, the kanzarashi have a mild texture that goes well with sweet syrup. Try your hand at making your very own kanzarashi.
Tenobe-somen(Hand-pulled somen) handmaking experience
According to another report, after the riot in Shimabara-Amakusa, immigrants from Shodoshima introduced the method of making hand-stretch somen noodles. Visitors can experience the process of stretching the noodles to a length of about 2 meters by inserting a large pair of chopsticks called “sabaki. The texture of the freshly made “raw” somen noodles after stretching is chewy, a taste that can only be experienced in the area.
Fisherman’s Guest House
The islands of Minamichita have a history of flourishing as natural fishing harbors and are home to many fishermen. There are many guest houses run by fishermen on each island, where you will be treated to a variety of dishes made from fresh seafood. Why not enjoy a stay at a guest house in a harbor town where you can smell the salty sea breeze?
Making Dried Octopus
Himakajima Island, which is famous for the high quality octopus it produces, is known as the “octopus island” where dried octopus is actively produced, and visitors can experience the process of making dried octopus. Visitors can experience the process of removing the slime from the octopus, cutting it with a knife so that it can be easily dried, and then drying it in the sun.
Connection to Ise Grand Shrine
The relationship between the Ise Grand Shrine and Shinojima has continued for a thousand years since Yamatohime-no-mikoto, who is said to have founded the Ise Grand Shrine, visited Shinojima and asked for tai long ago. Because of this relationship, Shinojima was in the territory of Ise Grand Shrine until the Keicho era, when it became a part of the Owari domain. Even today, the hunting continues, and every year a salted tai called “Onbedai” is dedicated to the shrine. Nakatejima, where the salting and processing happens, is still the domain of Ise Grand Shrine, and the promise and tradition between Shinojima and Ise Grand Shrine are upheld as always.