Activities - Cooking Lessons

How to do Sunki Lacto-Fermenting
Furusato Taiken-kan Kiso-Fukushima : ふるさと体験館きそふくしま

Learn to Make Kiso Valley’s Unique Salt-free Pickling Technique.

Kiso River Valley


Description

Japanese pickles ("tsukemono") play a large role in Nagano's cuisine. One of the specialty "tsukemono" of the Kiso Valley is called "sunki". It's made from turnip greens and is fermented using lactic acid bacteria (like in yoghurt) instead of salt like most tsukemono use. At the Furusato Taikenkan activities hall in Kiso Fukushima, you can learn how to make "sunki" yourself.


Recommendation

Being so far from the ocean, salt used to a luxury item in the Kiso Valley. Perhaps that's the reason why "sunki" was developed here. "Sunki" is unusual in that salt isn't used in the fermenting process of the turnip greens. Instead, lactic acid bacteria is used (lacto-fermenting), giving "sunki" a sour flavor not unlike that of yoghurt. It's a very unique type of tsukemono, and has been proven to have many healthy attributes.
The Furusato Taikenkan in Kiso Fukushima is an activities center that puts on a variety of cooking lessons, including "sunki". So for you foodies out there that want to experience making Kiso Valley's rare type of tsukemono, don't miss this opportunity!


Details

  •  50
  •  3
  •  40 people
  •  Attendant required.
Hours :
9:30-16:30 (last sign-in 15:00) 
Date(s) :
Program offered in Nov. (Closed Wednesdays) 
Cost / Price of Admission :
3,200 / person 
Time Required :
1-1.5 hours 
Reservations :
Required(Call.) 
# of Participants :
1-10  
Foreign Languages :
 (Instruction in Japanese.) 
Luggage Storage :
Available 

Contact

tel : +81(0)264-27-1011   fax : +81(0)264-27-1012   e-mail   Official site


Access/Location

By Train
From Kiso Fukushima Station (JR Chuo Line), Take bus bound for Kaida Kogen (15 min.).
By Car
From Ina IC, 45 min.
Address
6959   Shinkai, Kiso, Kiso 397-0002

Nearby Attractions

Sightseeing Spots

Accommodation

Restaurants

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