<終了> 【1泊2日・コミンカスペース】2/11~12Traditional miso-making, harbor morning market and sake brewery tour
In the farming off-season of winter, making miso is very important work in Japan. At this time the miso for the entire year is prepared. To better understand traditional Japanese fermentation, we are proud to announce a miso-making event.
Lodging for this event will be in an “old-style” Japanese house that was built around 250 years ago in the Edo Period. Meals will be made the traditional way with rice prepared over a wood fire, as well as the miso soup made from richly-aged miso. The next day everyone will go to the local harbor for the morning market, and then have a tour of a sake brewery.
This is a rare opportunity make and taste miso, and experience the traditional Japanese way of living in a small group.
We look forward to your participation in this event!
Date: February 11-12 (Saturday/Sunday)
Location: Brown’s Field Sakurada Kominkan
Address: Chiba-ken, Isumi-shi, Misaki-cho, Kuwata 1506-1
Meeting time: 13:30 at Brown’s Field (The train arrives at the Chojamachi Station at 13:12)
Participation fee: 18,000 yen (including tax)
13:12 Arrive at the station
13:30 Meet at Brown’s Field, have an orientation
14:30 Make miso
15:30 Make dinner
17:30 Eat dinner
8:00 Harbor morning market/breakfast
10:30 Sake brewery tour
13:00 End of event
Sakurada Kominkan is an old traditional style house.
Accommodation will be in a dormitory style, with men and women in different rooms separated by Japanese-style doors. Please be sure to bring your own towel, toothbrush, etc.
Clothes that are easy to move in, that can get dirty
Shoes that are easy to walk in
Anything necessary for staying the night (towel, toothbrush, etc.)
Contact (to apply or for any questions): firstname.lastname@example.org
When applying, please provide the below information:
Event: 2/11-12 Miso-making/Sake tour
Number of people applying (for 2 or more people, please provide the other people’s info as well)
Transportation to Isumi (train or car)
Sotobo-line from to Chojamachi Station
From Ichihara Tsurumai Exit on Shutoken Chuo Highway, roughly 1 hour.
From Togane Exit on Chiba Togane Highway, roughly 1 hour and 20 minutes
For the Kujukuri Paid Road, 20 minutes from the Ichinomiya Deguchi exit.
Introduction of the Facilities
Brown’s Field/Sakurada Kominka
Brown’s Field is an organic farm with lodging and a café in Chiba Prefecture’s Isumi City on the southeast coast of the Boso Peninsula. The rice and veggies are done as much as possible in a self-sustainable way, realizing an environmentally friendly traditional way of living.
Sakurada Kominka is a 250 year old traditional Japanese house that was remade into a workshop space in 2016. The traditional style bath outside heated by a wood fire underneath is amazing for stargazing!
Brown’s Field’s website
Harbor morning market
The Ohara Harbor Morning Market occurs every Sunday, and is where local food such as Isei-ebi (spiny lobster) and octopus are sold.
The morning market also had many goods from the Isumi region, including from fishermen, farmers, sake brewers and carpenters. It is possible to enjoy the local food and experience a real local market.
Established in 1879, Kidoisumi Shuzo is a sake company that does not use any preservatives and makes sake the traditional natural way. They make sake from those that have a wine taste, to those that have been aged a long time (koshu, old sake).
Kidoisumi Shuzo homepage
Miho has worked for 5 years at Brown’s Field focusing on accommodations and planning. She places great importance on having a lifestyle where she makes as much as she can with her own hands, and is raising and producing her own persevered foods like miso, pickled vegetables and more. She is especially good at cooking, plant-dying, thread spinning and rice cooking.
Raised by her grandparents when she was young, Fumie learned about traditional Japanese living from a very young age.
After studying and surfing in Australia for three years, and teaching English in Japan, Fumie has refound this passion from her youth, using traditional Japanese knowledge to specialize in fermentation, vegan nutrition and making as many things as possible from scratch.