Culinary Culture of Fermentation and History

The Enshu region is home to the “Enshu Sanzan,” three temples with over 600 years of history: Yusanji, Hattasan, and Kasuisai. The mountain villages bear the traces of battles between the Tokugawa and Takeda armies during the Sengoku period. This land is rich in the history of many warlords and the faith that has deeply connected to the lives of its people. On this journey, explore the local food culture, with a special focus on fermentation. Experience history and tradition intertwined.

Example Itinerary

10:20】 Meet at Kakegawa Station

Travel by car(20min)

【10:50~12:30】Sakae Soy Sauce Brewery

Brewery Tour & Soy Sauce Squeezing Experience

Established in the Edo period, Sakae Soy Sauce Brewery has been producing naturally brewed soy sauce using whole soybeans, wheat, and salt. With over 200 years of history, the brewery’s traditional wooden barrels, stained with the deep black color of soy sauce, create an atmosphere steeped in tradition. The microorganisms that have settled in the brewery over the centuries contribute to the unique flavor, color, and aroma of Sakae Soy Sauce. During the visit, you will learn about the time-honored brewing methods passed down through generations and experience the process of squeezing soy sauce.

Travel by car(30min)

【13:00~15:00】Katsuragi Kitanomaru

Enjoy Enshu’s finest ingredients within the splendid architecture of Japan

Nestled in the tranquility of the Enshu mountains, Katsuragi Kitanomaru offers exquisite kaiseki cuisine that allows you to savor the seasonal flavors of the region. This tour particularly focuses on fermented ingredients. Enjoy dishes crafted with local ingredients and the expert skills of the chefs.

Travel by car(30min)

【15:30】 The tour ends at Kakegawa Station.

※【Lunch Option】Kasuisai Temple Shojin-Ryori

We express gratitude for the life we receive from food and partake in shojin ryori, a form of Buddhist cuisine that is also a practice of spiritual training. The meal consists of beautifully prepared seasonal dishes made from beans, grains, and vegetables, avoiding any animal products and the five pungent roots (alliums) such as garlic and onions.

We recommend the following Shojin-Ryori cooking experience plan. However, if you prefer not to cook, you can simply enjoy a Shojin-Ryori lunch. How about trying a Shojin-Ryori?

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