Discover Fermentation Through Moriguchizuke Pickle-Making

Highlights -Discover Aichi’s rich fermentation culture through sake, mirin, and traditional pickling. -Learn how Nagoya’s distinctive Moriguchizuke develops its flavor over several years. -Experience the craftsmanship behind traditional pickling through a hands-on finishing process. -Taste how sake lees and mirin lees shape distinctly different flavors. -Explore fermentation from ingredient to table through a meal featuring local specialties. Overview Discover Moriguchizuke, a Nagoya specialty made from long, slender Moriguchi daikon and matured in sake and mirin lees for about three years. Learn about Aichi’s fermentation culture, taste sake and mirin, and compare their lees. Then blend the lees to prepare a pickling bed and try shiage-zuke, the final stage of Moriguchizuke-making. Afterward, enjoy dinner at Suzunami featuring fish marinated in mirin lees, red miso soup, and Moriguchizuke. Browse the shop for local pickles and fermented specialties.

Begin with an introduction to the rich fermentation traditions that have developed across Aichi. Learn how miso, soy sauce, vinegar, sake, and mirin shape the region’s cuisine. Explore the two key ingredients in Moriguchizuke: sake kasu (sake lees) and mirin kasu (mirin lees). Learn about their characteristics and taste sake and mirin. Meet Moriguchi daikon, a long, slender local radish, and discover how it is pickled over about three years through repeated stages using specially blended sake and mirin lees. In this hands-on experience, blend the two types of lees to prepare a pickling bed, then try shiage-zuke, the final stage of traditional Moriguchizuke-making. Afterward, enjoy dinner at Suzunami, Yamato-ya’s restaurant, featuring fish marinated in mirin lees, red miso soup, Moriguchizuke, and kasu vinegar. You can also browse the shop for traditional pickles and local specialties. About Yamato-ya Moriguchizuke Sohonke Yamato-ya Moriguchizuke Sohonke is a long-established producer preserving this signature Nagoya specialty. Its flagship store in Sakae offers Moriguchizuke and related products, while Suzunami is known for set meals featuring fish marinated in sake lees.

• Public transportation options are available nearby
• This package tour includes statutory accident compensation in accordance with Japan’s Travel Agency Act. We also recommend that travelers purchase their own travel insurance for broader medical and travel-related coverage.
• Minimum age of participants is 7.
• A Mandarin, French, Spanish, German, or Korean-speaking guide may be available. Please contact the supplier in advance to check availability.
• Please inform us of any dietary restrictions at the time of booking. If no dietary information is provided, we will assume you have no restrictions.

For a full refund, cancel at least 24 hours before the scheduled departure time.