[Tokyo] Noto Fermentation Tourism Living with the Sea: Noto's Fermentation Culture

• The depth of fermentation culture: Experience the wisdom of fermentation passed down in Noto, including rice syrup, soy sauce, miso, and fish sauce "Ishiri"
  
  
• Experience life in a fishing town: Visit the auction at Ushitsu Fishing Port and try fishing in Tsukumo Bay
  
  
• Stay at Hyakurakuso: Stay at a long-established seaside inn and enjoy kaiseki cuisine made with fermented ingredients
  
  
• A moment of interaction: A rare opportunity to hear directly from brewers and craftsmen
  
  

A journey to Noto, where the wisdom of fermentation and the bounty of the sea resonate. Fermentation culture has long played an important role in Japan's food culture. It developed as a major method of preservation, deeply ingrained in people's eating habits, and fostered a diverse food culture. Behind this is unique fermentation techniques adapted to the local climate and ingenuity to utilize local ingredients. These fermented foods not only offer nutritional value, but also contribute to flavor and health, making them an essential part of Japanese life. The Noto Peninsula in particular is known as a treasure trove of marine fermentation culture. Supported by the bounty of the sea and mountains, a unique fermented food culture thrives, including fish sauce "ishiru," long-aged miso, and sake brewing that takes advantage of the four seasons of the satoyama (rural countryside). This program offers a hands-on experience learning about the connection between "sea and fermentation" that is deeply rooted in Noto To