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!
Shōkadō | Review by Erin
Other Reviews by Erin
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Taiza Crab - Kyotango Ryugu Project -
Make your own crab rice bowl at a local inn using crab landed in Taiza, one of Japan’s leading crab-fishing areas. The female seko crabs used as toppings are small but prized for their rich tomalley, bead-like outer roe, and inner roe found inside the shell.
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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Asahikan
Founded around 140 years ago, Asahikan stands at the trailhead of World Heritage-listed Mount Omine. It has long welcomed hikers as a place to rest and recharge. Its cuisine features an abundance of seasonal local ingredients, including salt-grilled ayu sweetfish, fresh venison sashimi, and dishes made with wild mountain vegetables.
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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Trekking Mount Kongo and Exploring the Roots of Japanese Cuisine
Discover the area through food on a fascinating walking tour, learning about fermentation at a soy sauce brewery and marveling at the variety of samples at a tofu shop. Walk along historic routes that include the Katsuragi Kodo, one of Japan’s oldest roads, while experiencing local food, history, culture, and encounters with the community.
The soy sauce tasting especially was a really interesting and nice experience
