In the birthplace of wasabi farming, stay at a renovated kominka (folk house), pick your own authentic Japanese wasabi, and enjoy it freshly grated with a special kaiseki meal.

Visit local producers of fresh seafood and local wine who are supporting the reconstruction and recovery of Minamisanriku in Miyagi prefecture.

Learn all about the process of making soy sauce, during a hands-on experience mixing soy in large wooden barrels.

Good for your body and the environment, this vegan cooking class uses locally produced vegetables for a healthy and delicious meal.

Learn the secrets of miso production in Nagano at a traditional Japanese miso storehouse where this fermented ingredient is aged for up to three years.

Learn about the tea production process in Shizuoka, the largest producer of green tea in Japan, by participating in a tour and tea tastings.

Enjoy a day of fishing in the beautiful town of Nigishima, make additive-free fresh pet food from fish, and enjoy a BBQ lunch at the beach.

Explore the diverse fermented foods produced in Takashima, including funazushi, one of the oldest forms of sushi.

Make hinagashi, traditional Japanese sweets, in Tsuruoka, the UNESCO Creative City of Gastronomy.

Join a local farmer in Ehime prefecture for a day of mikan picking, tasting, and marmalade-making at a woman-led mikan farm.