3-Day Fermentation Stay Program in Nara

Just south of Kyoto, Nara Prefecture is known for its rich history and food culture. The region is famous for producing high-quality sake and a variety of traditional fermented foods. You can learn all the region’s food culture during this unique 3-day homestay experience in Nara. Your host’s goal is to share her knowledge of Japanese culture and traditional food with visitors. Discover the different fermented foods that are made in the region during your stay in Nara. Explore the surrounding rural area and learn about koji (rice malt), miso (soybean paste), pickled vegetables called tsukemono, and more! In addition, you can visit the Yamanobe Trail, which is one of the oldest Japanese roads on record! This is the perfect chance to step away from Japan’s big cities and immerse yourself in the countryside. During your stay, you’ll cook every meal together with your host. Using local ingredients and various homemade fermented products, you’ll learn about their importance in Japanese cuisine. For example, learn everything about koji (rice malt) and its use for making sake, miso, soy sauce, mirin, and other key Japanese ingredients! Your host will teach about its time-consuming production process and its influence on Japan’s cuisine. Following along with simple recipes, each using seasonal produce, you’ll easily be able to recreate these traditional Japanese dishes at home! From seasonal salads to dishes using miso, you won’t go hungry! You’ll also make a unique dessert from miso, vegan cream cheese, and hoshigaki (dried persimmon)! In the morning, enjoy making traditional Japanese breakfast foods. Then, with more experimenting in the kitchen, try making “instant miso” and amazake from homemade koji. You’ll also make a savory porridge using sweet potato and mushrooms. All your meals are backed by extensive knowledge from your host, with the added benefits of fermented foods to create healthy and delicious local dishes!