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"Musubibito: Making fermented foods that touch the lives of loving fermentation Okan"
Kinomoto, Nagahama City, Shiga Prefecture, is a region where brewing and fermented foods have historically been thriving due to its rich nature, clean groundwater, and weather conditions. (*) In this program, fermentation legend group Fermentation Okan, which is engaged in the succession of fermented foods in the region, welcomes customers to spend time with family and friends at home. You can make fermented foods together while enjoying the conversation, and enjoy a lunch filled with the affection of Okan. Please experience the culture unique to the land and enjoy the experience of healing by the heartwarming smile of Okan.
※ Reference: https://mediart-llc.com/service/hakkookan/
[Program Outline]
◆Reservation period Saturday, February 1, 2025 -
◆Experience period From February 10, 2025 to every month, Wednesday and Friday ※Exclusion date
◆Implementation time 10:30～
◆Approx. 2 hours
◆Number of people 2 to 5 people
◆Target age 6 years or older
◆Price: 5,500 yen per person (including tax) ※Packaging and shipping costs for fermented foods are separate
◆Content included in the experience
・Experience of making fermented foods
・Fermented lunch
◆Reservation required at least 11 days prior to the date of the reservation
◆Remarks
・All-inclusive accommodation reservations and fees are required separately.
・About 40 minutes by car from the hotel, about 15 minutes by JR (JR Nagahama Station - JR Kinomoto Station)
Fermentation Legend Group "Fermentation Okan" warmly welcomes you
"Fermentation Okan" is a book cafe located in Kinomoto-cho, Nagahama City, Shiga Prefecture, with the aim of inheriting local fermented foods. In order to pass on Kinomoto's fermentation culture, we continue to pour great affection into families, towns and society through fermented foods. There are a total of nine members, not only those from Kinomoto, but also those who live in this area due to immigration and marriage.
Okan, a loving and gentle smile, serves lunch to customers in the same way as when family and friends come to play, and makes fermented foods together. In addition, you can spend a special time with Okan, who makes you feel like having fun conversations about fermented foods that Okan incorporates into your daily life, and remembers some nostalgia for the first time.
Production of fermented foods that can also play conversations with Okan
Kinomoto-cho, where Okan and others live, is an area where traditional pickles are thriving. In this program, fermented foods will be made using locally grown vegetables, ingredients made by Okan, Kinomoto sake, soy sauce, koji, etc. For example, in the spring, there are zaworklauto made with spring cabbage and Sansho, in the summer, cucumbers and myoga fermented shibazuke caught in the Okan field, and in the winter there are yuzu salted koji using Kinomoto's yuzu.
Okan and others always value the culture of making fermented foods, and they use fermented foods using local seasonal ingredients caught at that time, so what kind of ingredients to use is a fun until the day. The Okan, which guides you to the timing, also changes, so you may be able to enjoy a different experience no matter how many times you visit.
Okan will teach you how to make it, so even first-time people can participate with confidence. The fermented foods you make can also be fermented in Nagahama and Kinomoto and delivered to your home when it is time to eat.
[Examples of Experience]
■Spring
・Kohoku zaworklaut made with spring cabbage
・Sauce koji made by choosing your favorite soy sauce
■Summer
・Fermented shibazuke of cucumber and myoga using redshiso in Yogo town
■Autumn
・Fermented red kaburazuke
■Winter
・Pickled Chinese cabbage
・Nishin no kojizuke
(It depends on the timing and availability.)
"Fermentation lunch" with the love of Okan
After the experience of making fermented foods, enjoy the fermented lunch made by Okan with affection. The content varies depending on the time, such as the traditional content of this area and the one that makes use of the ideas of Okan.
There are plenty of variations, such as "fermented sandwiches" made with red kabura pickles and zaworklauto, and "Sengoku-yaki rice balls" made with Sansho miso.
【Example of 2 nights 3 days skajoule】
< Day 1>
11:00 Chikubushima Cruise
13:00 Lunch at Tsubasaro
15:30 Check-in at the hotel
16:30 Relax at Social Evening and Raku (Ragu)
18:00 Dinner
20:00 Hot Springs
22:00 Enjoy a drink in the lounge
Day 2
08:00 Breakfast
10:30 Participate in the “Musubibito” program
13:00 Walk around Lake Yogoko
15:00 Enjoy gourmet food around Black Wall Square
(Kurobe 5th building, Hikiyama Museum, Nagahama City, etc.)
17:00 Hotel Return
18:00 Dinner
20:00 Hot Springs
21:30 Relax with amazake in one hand at the hot spring lounge
<3>
07:00 Morning hot spring
08:00 Breakfast
09:30 Hotel Check-out
10:00 Walk around Lakeside and Toyo Park (Nagahama-jo Castle)
11:00 Yanmar Museum
12:00 Lunch
13:00 Lausanberry Tawada
"What is Musubibito?"
Considering urban areas and tourist centers in various parts of Japan as "Omoya" and a beautiful area that is not yet known as "Hanare", "Grand Mercure Lake Biwa Resort & Spa" is a hotel located in an area that can be said to be "Hanare". "#Hanare Journey" is a style of travel where you can enjoy a superb view of nature, traditions and culture rooted in the region, and contact with local people. As one of the ways to enjoy this "#Hanare Journey", we propose an original experience program "Musubibito". In this program, people who are familiar with the region and continue to preserve tradition and culture are called “Musubibito” and will play a role in connecting customers and their communities. Grand Mercure in Japan offers programs at hotels such as the source hunter in Beppu Bay, the salt craftsman in Awajishima, and the Kumano Kodo Guide in Minabe Wakayama.
※About the #hare Journey: https://accor-resorts-japan.jp/hanaretabi/
