Fermented Bento Workshop on the Yamanobe-no-michi Trail (private)

Hosted in cofunia, a 100-year-old farmhouse at the foot of ancient burial mounds along the Yamanobe Trail, this hands-on workshop invites you into Japan’s slow food culture.

Highlights - Located in a 100-year-old farmhouse on Japan’s oldest trail, Yamanobe-no-michi - Hands-on fermentation-focused Japanese cooking - Seasonal ingredients from local farmers and our garden - Outdoor picnic on ancient sacred ground

Guests choose from two seasonal menus. Overnight guests can enjoy both over two days.

Menu A: Kakinoha-zushi Bento - Salmon & pickle sushi wrapped in persimmon leaves - Baked spring rolls with glass noodles and veggies - Tofu-miso salad (Shira-ae) - Soy sauce koji egg (pre-prepared) - Local pickles (pre-prepared)

Menu B: Onigiri Bento - Two rice balls: miso paste & umeboshi - Koji teriyaki chicken - Seasonal salad or spinach with dashi soy - Fried koya tofu (pre-prepared) - Local pickles (pre-prepared)