Discover the wisdom that lies in the food culture of a village in the mountain's shadow

In rural villages, the locals still lead a life in harmony with nature, their gastronomy attuned to the cycle of the seasons. In spring, they forage wild vegetables in the wood; in summer, they use the fresh mountain water to grow delicious vegetables; in autumn, they pickle and dry food to make preserves; and in winter, they use a natural freeze-dry technique to create unique products such as frozen tofu.

This activity will take you to one of the villages under the Yatsugatake Mountains’ shadow, in the Yamaura area. There, together with a local grannie, you will cook three or four traditional dishes using fresh home-grown ingredients. The menu, of course, changes every season.

Before the actual cooking starts, you also have the chance to experience some traditional farming activities such as miso-making in March or vegetable pickling in November. Once everything is ready, sit at the table and enjoy a delicious meal with the grannie.

Sushi, ramen, and tempura are great, but if you want to go off the gastronomy beaten track and explore the cuisine of a small mountain village, then you should try out this experience.