[Kyoto] Kyoto Miyama Thatched Village 3-Day Tour with Cultural Immersion

In rural Japan, rice has been passed down not merely as a staple food, but as a central element supporting the very fabric of life. From fermented foods such as miso and pickles to rice straw used in thatched roofs, tatami mats, woven mats, and Shinto shime縄 (sacred straw ropes), the blessings derived from rice cultivation are utilized in every aspect of life. There existed a wisdom that circulated resources without wasting nature. This tour is a three-day experience to learn about this former rice-cultivating culture. The first day, we will visit a village with thatched-roof houses. Amidst the scenery of these houses, we will learn about the lives of people in the past, the materials used for the roofs, and the system of circulation. First, we will get a sense of how rice cultivation was connected to life from the landscape. From the second day onward, we will actually experience the diverse uses of rice. In fermented seasoning making, we will prepare miso and learn the process by which rice transforms into