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.
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?
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.
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.
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.
There are many fun activities to enjoy in the Sanuki area, including making Sanuki udon noodles.
Temari-zushi, also known as Kyo-zushi, is made for maiko (apprentice geisha) in an elegant, easy-to-eat, bite-size shape to prevent touching on the lips. Visitors can try to make the temari-zushi at “Hekitei”, a traditional samurai residence.
In the Chichibu area, there are almost no major chain restaurants, but rather many individual eateries that are full of character. When you in Chichibu, you can enjoy local delicacies such as “Miso Potatoes”, “Pork Miso Bowl”, and “Waraji-Katsu”. There are also bars that serve Chichibu whiskey, Chichibu beer, cocktails made with Chichibu fruits and sweets made with Chichibu ingredients to go with the whiskey. We hope you will enjoy the Chichibu bar culture as much as we do!
You can also experience the “brewing food culture” through making miso and visiting wineries.
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.
