Rice is the cornerstone of Japanese food culture and has been a staple for thousands of years, with its preparation and serving methods evolving over time. While modern rice cookers and innovative ingredients are commonplace, you can explore cooking practices from times of yore in this experience at Japan’s old capital of Asuka, Nara, a place that still preserves and upholds many of the country’s ancient traditions.
You’ll learn about the role rice has played throughout Japanese history and be introduced to red rice, an ancient rice variety that has nourished the nation for over 1500 years. You’ll also learn to cook it in an earthenware pot until pillowy soft, guided by a knowledgeable and friendly local host.
While the rice gently puffs away with steam, you’ll head to a soy sauce brewery with over 100 years of history. Step inside to the rich scent of soy sauce as you tour the facility to see the unchanged traditional process of making soy sauce before pressing soy sauce yourself with guidance from real brewers.
Dressed in kurabito-style clothing, you’ll step into the shoes of a real soy sauce brewer as you hand-press soy sauce from the mash, bottle the soy sauce and add your very own label. Before leaving the brewery, try some creamy, mellow tofu from a local shop, served with umami-rich soy sauce — a classic combination.
Next, it’ll be time to make onigiri rice balls. Your host will assist you in shaping the onigiri triangles, brushing them in soy sauce and grilling them to the perfect char. You’ll end the onigiri cooking class in Nara by tasting your onigiri with your hand-pressed soy sauce. This simple yet comforting artisanal meal invites you to savor Japanese cuisine just as it was experienced centuries ago.