Discover Fermentation Through Moriguchizuke Pickle-Making

Highlights -Discover Aichi’s rich fermentation culture through sake, mirin, and traditional pickling. -Learn how Nagoya’s distinctive Moriguchizuke develops its flavor over several years. -Experience the craftsmanship behind traditional pickling through a hands-on finishing process. -Taste how sake lees and mirin lees shape distinctly different flavors. -Explore fermentation from ingredient to table through a meal featuring local specialties. Overview Discover Moriguchizuke, a Nagoya specialty made from long, slender Moriguchi daikon and matured in sake and mirin lees for about three years. Learn about Aichi’s fermentation culture, taste sake and mirin, and compare their lees. Then blend the lees to prepare a pickling bed and try shiage-zuke, the final stage of Moriguchizuke-making. Afterward, enjoy dinner at Suzunami featuring fish marinated in mirin lees, red miso soup, and Moriguchizuke. Browse the shop for local pickles and fermented specialties.

Møtested

Meet your English-speaking guide at the flagship store of Yamato-ya Moriguchizuke Sohonke, a long-established producer specializing in one of Nagoya’s best-known traditional foods. Your guide will accompany you throughout the experience and provide interpretation.

Henting

Alle møtes ved startstedet; det er ingen henting.

Billettype

Mobile or paper ticket accepted

Arrangeres av

Tourism Designers Co., Ltd.

• Public transportation options are available nearby
• This package tour includes statutory accident compensation in accordance with Japan’s Travel Agency Act. We also recommend that travelers purchase their own travel insurance for broader medical and travel-related coverage.
• Minimum age of participants is 7.
• A Mandarin, French, Spanish, German, or Korean-speaking guide may be available. Please contact the supplier in advance to check availability.
• Please inform us of any dietary restrictions at the time of booking. If no dietary information is provided, we will assume you have no restrictions.