The soy sauce tasting especially was a really interesting and nice experience
A Gastronomy Walk Through Katsuragisanroku Park, Umemoto Tofu shop, Katakami Soy Sauce | Review by Erin
Other Reviews by Erin
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Taiza Crab at Kyotango Ryugu Project
Rice bowl making experience at a local inn using crabs caught in Taiza, Japan's leading crabbing area. The female snow crabs used as an ingredient are on the smaller side, but the rich miso, bubbly textured roe (fertilized), and unfertilized roe on the inside of the shell are widely enjoyed as delicacies.
The whole meal was very delicious and traditional. Also we were served strawberry from the private farm which was really nice.
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Shōkadō
Shōkadō Shōjō was a Buddhist monk of the early Edo period (1603-1868), as well as a man of culture. With his talent for the arts, Shōjō left us excellent calligraphy works and paintings, and the tea ceremonies that he hosted used to attract many cultured people and flourished as a place of exchange. In his last years, he retired to small residence (Shōkadō) that he built in Otokoyama in Yawata City, Kyoto, where he lived simply until his death in 1639. Since then, Shōkadō has been relocated several times. In 2014 it was relocated in Shōkadō garden, which was designated a national place of scenic beauty.
I love to learn more about the tea ceremony and how to properly enjoy it. The garden was very pretty and I’m glad we could see some camellias!
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Asahikan (Nara) Japanese Inn
Asahikan was founded around 140 years ago. It is located in front of the trail entrance to the World Heritage site, Mt. Omine, and has long been popular as a restful Inn for mountain climbers. Cuisine served at the inn features a variety of local seasonal produce, with a wonderful array of dishes from sweetfish grilled with salt and fresh deer sashimi to wild mountain vegetable dishes.
The building was so pretty full of things of the past. The owner was such a nice lady and the food was amazing!
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