체험 - 요리 체험

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.

기소

소개문

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.

추천

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!

상세 정보

  • 50대
  • 3대
  • 40명
  • Attendant required.
영업시간
9:30-16:30 (last sign-in 15:00)
정기휴일 및 영업기간
Program offered in Nov. (Closed Wednesdays)
입장요금/체험비용
3,200 / person
소요시간
1-1.5 hours
예약
필요(Call.)
수용 가능 인원수・좌석
1-10
외국어 대응
(Instruction in Japanese.)
수하물 위탁
유

문의처

tel : +81(0)264-27-1011fax : +81(0)264-27-1012공식 사이트

찾아오시는 길・장소

열차
Kiso Fukushima Station (JR중앙본선)에서 Take bus bound for Kaida Kogen (15 min.).
자동차
이나(伊那)IC에서 45 min.
주소
397-0002 기소마치(木曽町) Shinkai 6959 　

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