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"Musubibito -Producing fermented foods that touch the lives of the 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 with the affection of Okan. Please experience the culture unique to the area and enjoy the experience of healing by the heartwarming smile of Okan.
※ Reference: https://mediart-llc.com/service/hakkookan/
[Overview of the Program]
◆Reservation Period From February 1, 2025 (Sat)
◆Experience period From February 10, 2025 to every month, Wednesday, Friday ※Excluded date
◆Implementation time 10:30～
◆Approximately 2 hours required
◆Number of people 2 to 5 people
◆Target age 6 or older
◆Fee: 5,500 yen per person (including tax) ※Packing fee and shipping fee 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 charges are required separately.
・Approx. 40 minutes by car from the hotel, approx. 15 minutes by JR (JR Nagahama Station - JR Kinomoto Station)
Fermentation Legend Group "Fermentation Okan" warmly welcomes you
"Fermented Okan" of book cafe Sukuramu, which is working to pass on fermented foods in Kinomotocho, Nagahama City, Shiga Prefecture. In order to pass on Kinomoto's fermentation culture, we continue to pour great affection into homes, 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.
A loving, gentle smile Okan serves lunch to customers just like family and friends came to play and make fermented foods together. In addition, you can have a special time with Okan, which 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.
Making fermented foods that encourage conversations with Okan
Kinohonmachi, where Okan and others live, is an area where traditional pickles are thriving. In this program, fermented foods are made using locally grown vegetables, ingredients made by Okan, Kinomoto sake, soy sauce, koji, etc. For example, there are sauwerkrauts made with spring cabbage and real pepper in spring, cucumbers and myoga harvested in the Okan field in summer, and yuzu salted koji using Kinomoto's yuzu in winter.
Okan and others value the culture of making fermented foods on a regular basis, 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 that you guide will also change depending on the timing, so you may be able to enjoy a different experience no matter how many times you visit.
Okan will tell 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.
[Example of Experience]
■Spring
・Kohoku sauerkraut made with spring cabbage
・Sauce koji made by choosing your favorite soy sauce
■Summer
・Cucumbers using red purple-so in Yogo town and fermented gyoga shibazuke
■Autumn
・Fermented red kabura pickles
■Winter
・Tatami pickles of Chinese cabbage
・Nishin koji-zuke
(It depends on the time and availability.)
"Fermentation lunch" with the affection 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 those that make use of the ideas of Okan.
There are plenty of variations such as "fermented sandwiches" made with red kabura pickles and sauerkraut, and "Sengoku-yaki rice balls" made with Sansho miso.
【Example of 2 nights and 3 days scajoule】
< Day 1>
11:00 Chikubushima Cruise
13:00 Lunch at Tsubasaro
15:30 Check-in at the hotel
16:30 Relaxing in social evenings and entertainment
18:00 Dinner
20:00 Hot Spring
22:00 Enjoy a drink in the lounge
Day 2
08:00 Breakfast
10:30 Participation in the “Musubibito” program
13:00 Walk around Lake Yogoko
15:00 Enjoy gourmet around Kurokabe Square
(Kurokabe No. 5, Nagahama City Hikiyama Museum, etc.)
17:00 Hotel Return
18:00 Dinner
20:00 Hot Spring
21:30 Relax with amazake in one hand at the hot spring lounge
The third item
07:00 Morning hot spring
08:00 Breakfast
09:30 Hotel Check-out
10:00 Walking 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 around Japan as "Omoya" and beautiful areas that are 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 the scenery rich in nature, the traditions and culture rooted in the area, and the interaction 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 referred to as "Musubibito" and play a role in connecting customers with their communities. The 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.
※On the journey # is: https://accor-resorts-japan.jp/hanaretabi/
