Fermented Bento Workshop on the Yamanobe-no-michi Trail (private), Nara Prefecture

Hosted in cofunia, a 100-year-old farmhouse at the foot of ancient burial mounds along the Yamanobe Trail, this hands-on workshop invites you into Japan’s slow food culture.

Highlights
- Located in a 100-year-old farmhouse on Japan’s oldest trail, Yamanobe-no-michi
- Hands-on fermentation-focused Japanese cooking
- Seasonal ingredients from local farmers and our garden
- Outdoor picnic on ancient sacred ground

Guests choose from two seasonal menus. Overnight guests can enjoy both over two days.

Menu A: Kakinoha-zushi Bento
- Salmon & pickle sushi wrapped in persimmon leaves
- Baked spring rolls with glass noodles and veggies
- Tofu-miso salad (Shira-ae)
- Soy sauce koji egg (pre-prepared)
- Local pickles (pre-prepared)

Menu B: Onigiri Bento
- Two rice balls: miso paste & umeboshi
- Koji teriyaki chicken
- Seasonal salad or spinach with dashi soy
- Fried koya tofu (pre-prepared)
- Local pickles (pre-prepared)