At this farm, wide open fields stretch out under quiet skies, and the air feels lighter than in the city.

Here, food is made by hand, guided by simple techniques and the steady rhythm of farm life. Your experience begins in a dedicated preparation space where fresh meat and seasonal ingredients are laid out.

Unlike typical sausage-making sessions, you start with the base itself, combining ingredients and choosing from 2 to 3 spices, such as garlic, chili pepper, and basil. The scent of raw herbs and freshly ground meat fills the space as you mix and adjust the flavors to your preference.

At the farm, wide open fields stretch out under quiet skies, and the air feels lighter than in the city.

Here, food is made by hand, guided by simple techniques and the steady rhythm of farm life.

Cheese-making follows a similar hands-on approach, where you adjust seasoning to create your own variation, tailored to your taste.

Once the preparation is complete, the experience transitions outdoors for a BBQ lunch.

The grill sits in Hokkaido’s open countryside, with smoke drifting into the cool air. You cook the sausages you made earlier, watching them brown and release their aroma alongside beef and fresh vegetables.

The moment they are ready, you taste your own creations on the spot. The flavor feels direct and grounded, shaped by your own hands from start to finish.

Between bites, the surrounding landscape remains quiet and expansive, adding to the sense of pause and presence.

This experience is designed not only as a cooking activity but as a way to reconnect with simple processes, from ingredient to final dish. It reflects Hokkaido’s dairy and farming traditions, in which food is closely tied to the land, care, and time.

Before leaving, guests receive a small souvenir to take home, extending the experience's memory beyond the farm.