- Age 7~Age 75
- 2~3 hours
- 10:00 / 15:30
The basis of food is “soybean”. Tofu is made from squeezed soymilk after mashing and boiling soybeans. A lot of nutrition remains in the pomace that squeezes plenty of soy beans. Japanese people do not mix fried okara with soup stock and eat tofu as it is, fry it up, make it deep fried, freeze it tofu, etc. I ate protein every day as a soy dish. For Japanese people, miso soup using miso made from soybeans, and cold sushi and tofu dishes with soy sauce made from soybeans are the basic home cooking that is essential. It is a course where you can enjoy the basics of Japanese cuisine by making tofu that can be said to be a synonym for Japanese cuisine and tasting a variety of processed soybean dishes.
- Age 18~Age 65
- 5~6 hours
- 10:00
We are carrying out a Sea kayaking tour one Sun . This plan provides tours for experienced people. You can taste the blue sea in only one and a half hour from the capital. Why do not you spend your leisurely time with a relaxing Sun experience?
- Age 12~Age 65
- 5~6 hours
- 10:00
Join our one-day kayaking experience. This plan is specially designed for beginners. Enjoy the beautiful sea just one and half hour away from Tokyo. Come and immerse yourself in the beautiful sea and make amazing memories.
- Age 13~Age 60
- 1~2 hours
We usually guide you at a special price of 1,800 yen at the price of 16,200 yen! I want to try it first! To those who say, "Recommended diving course" which can be done on a day trip is recommended. We are planning points for beginners in Miura and Nishi Shoto area. Depending on the sea state, it may be expedited to the direction of Izu. Let's eliminate anxiety and stress and aim for divers ♪ In order to hold a safe course, you must have a counseling and apply after you visit the school before the opening Sun . (About 1 hour) For this place, please inform us of your desired Sun of arrival at the time of booking. Depending on the reservation situation, we may not be able to accept as you wish, so please be aware in advance.
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