The building was so pretty full of things of the past. The owner was such a nice lady and the food was amazing!
Asahikan (Nara) Japanese Inn | 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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A Gastronomy Walk Through Katsuragisanroku Park, Umemoto Tofu shop, Katakami Soy Sauce
Here, you can learn about fermentation at the soy sauce brewery, or enjoy a wonderful stroll and get closer with the local area and its relationship with food. Be amazed at the number of foods at the tofu shop. Visit and experience the food, history, culture, and townsfolk as you down the thoroughfares of the city, including the Katsuragi Kodo, one of Japan's oldest roads.
The soy sauce tasting especially was a really interesting and nice experience
