S, an editor at Activity Japan, participated in an online experience tour to learn about sugarcane production in Miyakojima, Okinawa! We learned about sugarcane and brown sugar production in Miyakojima, Okinawa. We will introduce the online tour experience, in which we were drawn into the culture and history of Miyakojima, Okinawa, and the depth of sugarcane and brown sugar production.
Since the "edible chili oil boom," chili oil has been attracting attention for its various uses, such as pouring it over rice or using it as a snack with alcohol. Why not try making your own original chili oil? So this time, Y from Activity editorial department, who loves spicy food, participated in the trial version of the "Online Chili Oil Handmade Experience Tour" held by "Handmade Experience Workshop Yuntaku"!
Experience making plum juice for the first time at the popular tourist spot "Kishu Umekan" in Minabe Town, Hidaka District, Kichu Area, Wakayama Prefecture! We report on the process, cost, time, and more from the site. We also have information on the factory tour where you can learn about the plum pickling manufacturing process, reservation information for other experiences such as making and tasting plum wine, recommended souvenirs, and online shopping sites, all in one place!
We support indoor experience leisure and cultural classes that are open and have declared that they are "implementing voluntary infection control measures." This is a guide to recommended indoor experience leisure and cultural class shops that can be enjoyed by children for hands-on learning, independent research, and families, so please use it to relax and relieve stress after the situation has settled down.
We're going to take a closer look at the Seafood Hoto Specialty Shop Hoto Research Institute's Third Laboratory (Experience Lab), located 15 minutes from Kawaguchiko IC and close to the Kawaguchiko Museum of Art! This is a noteworthy cooking experience "laboratory" that offers experiences in making "hoto," a local dish of Yamanashi Prefecture, and "tempura" making with a lecture from a professional craftsman. This is an excellent plan that will warm your body and soul for sightseeing in Yamanashi in the coming cold autumn and winter seasons. Perfect for families, couples, and groups. This is the perfect lunchtime spot for sightseeing around Lake Kawaguchi.
Making soy milk → making okara → making yuba...I'm interested in the tofu-making experience in Kyoto! It's a dream collaboration for me to be able to experience making tofu in my favorite city of Kyoto. It seems that yudofu originated from the vegetarian cuisine on the approach to Nanzenji Temple in Kyoto. I once went to Nanzenji Temple in midsummer, and it was so hot that I felt like I was on the verge of heatstroke. I was walking around staggering around drinking about 3 liters of Pocari Sweat, and I saw a sign for "yudofu" and strongly thought, "I definitely don't need this." No, it was because it was summer. It was so hot that the sign was swaying with heat haze. If it were winter, I would have eaten it. By the way, the Sanmon Gate of Nanzenji Temple is one of my favorite places, and I once spent about two hours there without realizing it. When you look at the plan, it's written very simply, which is interesting.
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