When it comes to experiencing traditional food, we want you to learn from the very best- the local grannies. They will tell you all there is to know about the land and its climate and share the secrets of traditional dishes.
The activity begins with a short seasonal task to get a taste of the current season even before you start eating. In winter, you have the chance to experience making frozen daikon- another frosty local specialty.
After you have warmed up by trying out the farming task, it is time to cook. You will prepare 3~4 seasonal dishes using typical winter ingredients such as kanten, frozen tofu, and of course, frozen daikon.

To conclude your journey, pay a visit to a local farm to see how kanten is made.
Making kanten following the old methods means working at the cauldron during the night and then spend hours out in the cold during the day. It is tough work, but producers take tradition very seriously. And so, every winter for the last 200 years, they have laid out their kanten under the cold sky of Chino.

The owner of the farm will guide you through all the stages of production. You will see the enormous cauldron where they boil seaweed, observe how they cut the solidified jelly-like substance called "namaten," and then walk through the rows of kanten laid out under the sky. You can also help the farmers take out the wobbly bar of namaten and puncture them with a traditional spiky instrument called "chusha."