destinations

Japan's Culinary Heritage - 11 days

Regional Cuisine, The Heart and Soul of Japanese Culture

This culinary tour visits famous locations like the ancient imperial capital of Kyoto, as well as hidden rural villages and the unique culture of Awaji Island in the fabled Inland Sea, where culinary traditions have been handed down from generation to generation. Foraging for wild ingredients, harvesting the bounty of the land, cooking with emblematic figures and alongside members of local communities, this culinary adventure will show you how food is the most intimate way to uncover Japan’s history and culture. Japan is blessed with rich natural products from the ‘Satoyama’ landscape, the border area between flat arable land where rice is grown, and the mountains. Managed sustainably over centuries, Satoyama is biologically diverse and supports a wide variety of wildlife throughout four seasons, offering a great variety of dishes and regional specialities. Japanese cuisine's unique qualities are the product of a long tradition of respect for the harvest of ingredients, and for nature itself. Food culture in Japan is also closely related to festivals and rituals, and reflects the way of life in each particular region. Travelling from mountain villages to fishing ports, staying in rural thatched-roof houses and in the dazzling cities, you will taste the sake, experience the food and the culture, awaken your senses and share unforgettable moments with people you’ll meet on your journey. Our adventure starts in Tokyo and takes us to the local food market in Kanazawa, then hunting wild plants with local villagers in Gokayama. Next we travel to Shirakawa-go, a World Heritage Site, and Takayama, where a local community will hosts us in an old Kominca house. Here we learn about Okudo-san (earth oven) cooking and visit a sake brewery. In Asuka, capital of Japan before Kyoto and Nara, we visit Era-san’s family of organic farmers for an “outdoor kitchen” experience, using locally-produced vegetables. We visit a fishing port on Awaji Island before heading to the imperial capital of Kyoto where we enjoy a Kaiseki dinner in the exclusive setting of a wonderful property not typically open to the public. Your Kaiseki dinner is prepared and explained by chef Taro Katayama who has over thirty years of experience.

Small Group tour
September 25 to October 5, 2020
May 14 May to May 24, 2021

Dates subject to change without notice.
11 Days
Minimum 5, maximum 12 travelers
* per person based on double occupancy

Tour price includes all transportation between destinations, accommodation, entrance fees, full-time services of tour leader. Contact for single supplement.
Full time services of Japanese/English speaking tour leader.
Visit Kanazawa's local food market which has attracted residents and visitors for almost 300 years
Hunt for wild vegetables (Sansai) with a Sansai expert and learn traditional cooking methods with the Gokayama community
Learn the art of earth-oven cooking with a 70-year old grandmother in Hida-Furukawa and visit a locally-run sake brewery in Takayama
Visit a family-run organic farm and join family members at an outdoor cookery experience amongst their rice fields in Asuka
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Why Rediscover Tours?


Japan Experts
Rediscover Tours is “People and Culture”
Slow-paced and In-depth
Varied Japanese-style Accommodations
Varied Japanese Cuisine
Rediscover Tours offers visitors a rare chance to truly get to know the Japanese people and to intimately experience the Japanese culture.