Some of Japan's most highly treasured seasoning products that are essential when cooking Japanese food are made through the fermentation process. This tour takes you around one of the oldest markets in Japan, the Nishiki market, which is known as the "kitchen of Kyoto", where you will visit a food producer to learn more about food fermentation and preservation.
Soy sauce (shoyu), sake and miso are all made through the fermentation process which creates the sacred umami flavour that is so unique and treasured within Japanese cuisine. On the tour, a local will guide you around teaching you about the basic seasonings for local dishes, as well as letting you taste some obanzai (traditional style of Japanese cuisine) dishes and sweets that are unique to Kyoto. There will also be a stop at a local rice bran pickle producer where the staff will teach you how they make the pickle.
This tour is perfect for those who want to learn more about the preservation and fermentation process, regional Kyoto foods, and how they are produced.
Tour around Nishiki Market
Visit to a local pickle producer
Transportation costs to and from the location
Meeting Point and Meeting Time
If not partaking in the pick-up at either Kasuga or Nara Hotel, please meet at Kyoto station.
The tour is not wheelchair accessible
You can opt for a pick-up 30 minutes before at either Kasuga Hotel or Nara Hotel