Japan’s Culinary Heritage

Japan’s Culinary Heritage

JTB Australia Tour
JTB Australia Tour
JTB Australia Tour

Highlights

  • Visit a family-run organic farm and join a cooking experience amongst their rice fields of Asuka 
  • Visit Awaji island to learn about its seafood culture and enjoy a beach lunch with a local food-designer chef 
  • Learn more about tea culture in Uji and experience making tofu in Kyoto 
  • 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 in Hida-Furukawa and make Miso Senbei in a traditional shop 

A small-group guided food tour through Japan’s best-kept culinary traditions 

Follow the guide, and learn first-hand about the century-long culinary traditions of Japan. From refined aristocratic foods, to wild vegetables and harvests from the land and sea, craftsmen and local communities will share their culinary heritage with you. You will witness a traditional swordsmith, try your hand at tofu-making in Kyoto and taste varieties of sake and local drinks along the way. 

Exclusive behind-the-scene experiences: 

Nakanishi-san (sake brewer) - Community-hosted lunch in Gokayama 

Toga-mura is a small-scale local community in the hidden valley of Gokayama. Ueda-san is a Sansai (wild vegetable) specialist and Nakanishi-san cultivates rice to brew Doburoku sake. They will take us foraging for seasonal produce and we’ll call at villagers’ houses on the way, tasting some home-preserved Sansai. The villagers will collaborate to produce a community-hosted lunch for us. 

Chef Shinse – Foodscape beach lunch on Awaji Island  

Rendez-vous on the coast for the ultimate beach lunch experience…your chef today is a real artist and will prepare for you his signature “Foodscape”. Using locally harvested ingredients, he applies his inspiration to create an edible landscape that will delight all your senses. 

Baba Cutlery Works – Craftsmanship inherited from father to son 

Sakai-City in Osaka is the home of Japanese knives with a history of 600 years. Founded in 1916, Baba Cutlery Works has been inherited from father to son with a commitment to create the best quality kitchen knives, and pass this knowledge on to the next generation. We will visit Sakai-City to observe how collaboration between highly-skilled professionals create steel with an unparalleled sharpness. 

 

  • Day
  • 1
Arrive in Tokyo 
 
  • Hotel Hotel
  • Meal Dinner

Meet your guide and the other group members at the tour hotel in central Tokyo in the evening. We head out into the city’s lively streets for a Robatayaki dinner. This traditional Japanese cooking style fire-grills ingredients at varying speeds over hot charcoal. 

  • Day
  • 2
Travel to Kanazawa 
  • Hotel Hotel
  • Meal Breakfast, Dinner

We catch the train for Kanazawa on the Japan Sea coast. As the seat of the powerful Maeda Clan during the Edo Period, Kanazawa had a grand castle and was a city of great cultural accomplishments, including a refined and sophisticated local cuisine. Lunch is at leisure in the Higashichaya-district before visiting the local food market Oomi Ichiba, “Kanazawa’s kitchen pantry”, with a local chef. The market has attracted residents and visitors for centuries.  In the evening we have a cooking class in a traditional Japanese-style residence using our locally purchased ingredients, and transform them into delicious dishes with the help of a professional. 

  • Day
  • 3
Foraging experience in Gokayama
  • Traditional Japanese Ryokan Inn Minshuku (Family-run guesthouse)
  • Meal Breakfast, Lunch, Dinner

Today we travel by private motorcoach from Kanazawa to Gokayama, a World Heritage Site with distinctive Gassho-zukuri farmhouses sporting triangular thatched roofs which are unique to this part of Japan. Located in a mountainous region isolated from the rest of the country for centuries, villagers still follow traditional lifestyles, gathering and preserving Sansai (wild plants) and growing their own vegetables and mushrooms. We join a local plant hunter to explore the surrounding mountains and harvest seasonal wild delicacies.  We visit the home of local resident Mr. Nakanishi, who grows a special variety of rice for brewing Sake. Tasting home-brewed Sake, called Doburoku, is an unparalleled experience and to complement the Sake, villagers will show us how to cook our finds from the mountains to produce delicious local dishes.

  • Day
  • 4
Shirakawa-go and Takayama
  • Traditional Japanese Ryokan Inn  Ryokan (Travellers Inn)
  • Meal Breakfast, Dinner

After a traditional Japanese breakfast, we depart by highway bus to visit nearby Shirakawa-go which has its own impressive collection of Gassho-zukuri houses and has been a UNESCO World Heritage site since 1995. After lunch in Shirakawa-go, we continue onwards to Takayama nestled in the mountainous Hida region. Takayama boasts a beautifully preserved old town and a unique culture. It has retained much traditional architecture and is known for its crafts, particularly yew carving, Shunkei lacquerware, pottery and furniture.

This evening, sit down to a multi-course Kaiseki dinner at our family-run Ryokan. Kaiseki cuisine is the ultimate style of Japanese food, and both the preparation methods and appearance are refined. Imbuing dishes with a seasonal feel and bringing out the natural flavours of the ingredients are key elements. Only seasonal ingredients passing intense scrutiny are used for the menu. But sometimes ingredients called “Hashiri” that have been harvested before their seasons are included as treasured items. Each individual dish is a small portion, but colours, combinations and presentation of ingredients, together with tableware, all express the aesthetics of Japanese culture.

  • Day
  • 5
Classic earth oven cooking experience in Hida Furukawa
  • Traditional Japanese Ryokan Inn Ryokan (Travellers Inn)
  • Meal Breakfast, Lunch

Today, we take a short train ride to Hida Furukawa, a beautifully-preserved old town with distinctive white-walled storehouses retaining the atmosphere of the Edo Period. 

Entering one of the oldest Machiya traditional residences, a local grandmother will show us the technique of cooking in a classic earth oven known as an “Okudo-san”  which is rarely used in modern times.  After lunch, we head to a sweet shop that has been making Furukawa’s specialty “Miso Senbei” crackers for more than 100 years using the famous “Hida Miso”. There will be free time to stroll the town of Takayama and chance to dine out at one of the local restaurants.

  • Day
  • 6
Travel from Takayama to Osaka
  • Hotel Hotel 
  • Meal Breakfast, Dinner

We board our train in Takayama with Ekiben lunch box for Osaka. Osaka was historically known as “Tenka no daidokoro” (the nation’s kitchen), famous not just for its Michelin starred restaurants, but particularly for its street food – takoyaki, okonomiyaki, and more – the food of the common man. For dinner, we will visit a hidden house in the downtown of Namba, owned by a unique Sake specialty shop. The shop owner has fallen in love with Sake and is dedicated to fulfilling the intentions of Sake brewers for over 30 years, and has been interacting with Sake aficionados with the same level of enthusiasm with over 10,000 bottles of Sake collections, all of which are from local specialty brewers. The term “Sakana” traditionally refer to food served to accompany Sake as originated from the word Saka (Sake) and Na (food). Special delicacies which pair well with selected Sake are served for today’s dinner.

  • Day
  • 7
 Osaka – Sharpen your knowledge about Japanese cutlery
  • Hotel Hotel
  • Meal Breakfast

This morning we travel by local train to Sakai City, once known for the production of Samurai swords but now revered for its kitchen knives.  We make our way on foot to a local smith where we will see the forging process of Japanese knives up close. As you come into close contact with embers and sparks, the craftsmen will show you all the steps needed to fold steel and sharpen edges. You will learn how to sharpen and maintain a Japanese knife and purchase your own cutting-edge souvenir should you wish.

In the evening we return to Osaka; dinner is at leisure. 

  • Day
  • 8
Awaji Island – Foodscape experience
  • Hotel   Hotel
  • Meal Breakfast, Lunch

Awaji is known as the birthplace of the Japanese archipelago, when the gods Izanagi and Izanami first created an island here. Awaji has long been known as a Miketsukuni (a place of food production for emperors). We visit a fish auction at a port and a local producer. We rendez-vous on the coast for the ultimate beach lunch experience. If the weather is unkind, we will eat our delicious meal at a former primary school, now renovated as a lovely artistic café. Our chef today is a real artist and prepares what he calls a “Foodscape” (a food landscape). Using locally harvested ingredients, he uses his inspiration to create a natural landscape that will delight all your senses. Our accommodation tonight is a beachside property on Awaji Island and in the evening, we browse the port’s backstreets and enjoy the drinking culture of Awaji Island. Dinner is at your leisure.

  • Day
  • 9
Travel to Kyoto, Uji-Tawara Tea visiting
  • Hotel  Hotel
  • Meal Breakfast

We travel back from Awaji island in the afternoon by private vehicle and make a brief stop for a local lunch. After lunch, we make our way to Uji, an area that is famous internationally for its green tea. We visit a tea plantation and participate in a tea tasting to get to the depth of its real flavour and your cups. We then depart Uji for Kyoto where we will participate in a traditional Japanese tea ceremony, wearing a kimono if you wish, in a renovated samurai residence.

Dinner is at your leisure.

  • Day
  • 10
Kyoto – Tofu Making and Nishiki Market Farewell dinner
  • Hotel Hotel 
  • Meal Breakfast, Lunch, Dinner

Kyoto is renowned throughout Japan for its regional Washoku cuisine and specialities, also for the refinement and artistic presentation of Kaiseki cuisine. Kyoto, with its many temples, is also famous for its tofu, a dish closely tied to Buddhist cuisine. Today we try our hand at making traditional Kyoto-style tofu at a long-established tofu shop in Kyoto using locally sourced soy.

Later we head to the colorful Nishiki Market, a bustling covered shopping area which has a well-deserved reputation as ‘Kyoto’s Kitchen’.  Here we find a wide variety of traditional foods and local specialty items such as seafood, pickled and dried Japanese vegetables, tea, sweets, and also ceramics. We make our way to Arashiyama where we have a traditional Buddhist vegetarian lunch with a beautiful garden scenery. After a visit to the famous Bamboo Forest, we make our way to Central Kyoto for our farewell dinner.

  • Day
  • 11
Tour ends in Kyoto
  • Meal  Breakfast

Our tour ends after breakfast at the hotel in Kyoto. Your guide will offer advice on your journey to the airport for your homeward flight, or on onward travel in Japan if you are extending your stay.

Please note it may also be possible to end this tour early on Day 9 in Kyoto. Please enquire for further details.

 

Tour Length 

11 days 

Cost

From $8,070 per person, twin share

Type and Level of Trip

Moderate – 11 days of countryside exploration with various physical and craft experiences: harvesting, foraging, cooking alongside members of the community.

What is Included
  • Full-time services of an English-speaking tour guide
  • 10 nights in hotels and Japanese-style inns (Ryokan and Minshuku)
  • Due to the rural nature of this tour, some properties will only have Japanese-style bedding and shared facilities
  • Daily breakfast & 6 dinners, 4 Lunches
  • All transportation between tour locations
  • Entrance to museums, temples and other sights on the group’s itinerary
  • Forwarding of one item of luggage
  • All cooking experiences and workshops
What’s Not Included
  • Flights
  • Airport transfers
  • Pay locally for drinks with meals and for 4 lunches
  • Entrance fees to museums, temples etc. not mentioned in the itinerary
  • A single room supplement is required for solo travellers at hotels
  • When the group stays at Japanese-style properties you might be asked to share a room with another group member of the same gender
Dates

14 MAY 2021 (ONLY 1 SPACE LEFT)

26 MAY 2021

24 SEP 2021

Important Due to the rural nature of this tour, slight alterations of the itinerary are possible.





















JTB Australia Tour
JTB Australia Tour
JTB Australia Tour

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