Tofu tradition in Chino started about 200 years ago in the Yamaura, the rural area under the mountains’ shadow, as an attempt by local farmers to create a source of income during winter.
The first shops in the area were only open in the coldest months of the year and did not sell regular tofu, but only a frosty version of it the locals called “frozen tofu”.
Our activity takes place at ""Sennen Tofu"", a small family-run tofu shop where the current master perpetuates the centenary tradition of frozen tofu while expanding his repertoire to regular tofu and tofu-based cooking.
The experience starts with an exclusive visit of the workshop where you can observe up-close the tofu making process as the masters explain the most interesting points. After the guided visit, you will move to a nearby room where under the master’s guide you can try making tofu with your own hands.
The morning will conclude with a degustation of tofu and other tofu-based dishes such as okara salad and soy milk tenyose (a jelly-like vegan cake).
|Period||From March to June and from September to December (Currently Suspended until further notice)|
|Due Date||10 days prior the date of the activity|
Arrival at Sennen Tofu- Activity starts Introduction about tofu and the story of the shop
An exclusive look into the artisan's workshop- Guided visit to the tofu-making process
Move to another area for hand-on experience
Let's try making tofu!
Degustation - now's the time to try some tofu and tofu-based dishes while listening to the master's stories
|No. of participants||Min. 2 persons Max. 4 persons|
|Price||/ person||Adults: JPY 5,000 (tax excl.)/ person
Children under 13: JPY 2,500 (tax excl.)/ person
|Included in the price||Activity, Tasting, English-speaking guide, Insurance|
|Payment method||Credit card|
|Cancellation policy||from 7 days prior to activity day : 30%
from 3 days prior to activity day : 50%
1 day before the activity day : 70%
the activity day : 100%
|Access||30min by bus from JR Chino station *Transfer available (free of charge)|
The resevation of this year has ended.
If you are interested please contact us.
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