Join a hands-on cooking workshop at Cofunia, a 100-year-old farmhouse set along the historic Yamanobe Trail near ancient burial mounds. This experience offers a gentle introduction to Japan’s slow food culture, shaped by tradition, seasonality, and care.

Begin with a short talk on Japanese fermentation, including miso, koji, soy sauce, and pickles. Then cook together using seasonal fermented ingredients and fresh herbs from the garden.

After preparing your bento, enjoy a relaxed picnic in the garden or on a nearby kofun mound. Take in the quiet surroundings while connecting food with the landscape and the area's history.

Choose from two seasonal bento options. The Kakinoha-zushi Bento includes salmon and pickled sushi wrapped in persimmon leaves, baked spring rolls with glass noodles and vegetables, tofu-miso salad, and a soy sauce koji egg with local pickles.

The Onigiri Bento features two rice balls, one with miso paste and one with umeboshi, served with koji teriyaki chicken, a seasonal vegetable dish or spinach with dashi soy, and fried koya tofu with local pickles. Overnight guests can enjoy both menus across two days.

More than a cooking class, this experience offers a calm and nourishing way to explore the ingredients, traditions, and landscapes that shape Japanese food culture.