Make the taste of a place.
Browse hands-on food programs, from soba making and fermentation to seafood and wagashi.
Cooking
Echizen Soba Making
18 Fukui
An editorial starting point for making soba and exploring Fukui soba culture.
Fermentation
Hanamaruki Miso Making
20 Nagano
An editorial starting point for learning about fermentation through a factory visit and miso making.
Wagashi
Kyoto Wagashi Making
26 Kyoto
An editorial starting point for making seasonal wagashi with guidance from a confectioner.
Cooking
Oyaki Making
20 Nagano
An editorial starting point for making and tasting Nagano’s regional oyaki.
Fermentation
Shinmura Koji Miso Making
16 Toyama
An editorial starting point for hands-on miso making and Toyama fermentation culture.
Seafood
Toba Ama Hut Experience
24 Mie
An editorial starting point for meeting ama culture and exploring Ise-Shima seafood.