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  • Cooking Stay | Satoyama Library | Nara, Japan

    Learning Traditional Wisdom Fermentation and Plants Food Tours Lunch Class Cooking stay Experience 出張 Satoyama Library is located along the Yamanobe ancient path, the oldest path in Japan. On the unpaved hiking course, you will find old shuraku hamlets dotted with the old farmhouses, inviting visitors to slip a century back in time. It's good environment to stay in slow, while thinking about healing foods, shokuyo in Japanese. It's not just an accomodation, but it's a life. We also offer various food tours to visit producers of local foods. Let's enjoy living with nature. ABOUT About Satoyama Library Yamanobe path Information about the Yamanobe ancient path Blog Journal about traditional knowledge rooted in Asia FOOD TOURS We offer various local experiences, such as hiking tour to the Yamanobe ancient path, visiting farmers or local producers of fermented foods. ​ Currently not available (til the convergence of covid19) Read more COOKING CLASS Private cooking class 10:00~13:30 (3.5H) (anytime when requested with more than 2 to 8 persons) 2 persons : 8,000JPY / person 3 persons : 6,500JPY / person more than 4 persons : 5,000JPY / person ​ Read more Experiences (Seasonal DIY) Seasonal DIY, handiworks Fermentation ,Plants, Dyeing AM 10:00-12:00 / PM 14:00-16:00 (2 hours ) anytime when requested with more than 2 to 8 persons 2 persons : 8,000JPY / person 3 persons : 6,500JPY / person more than 4 persons : 5,000JPY / person Read more Online Class Only in Japanese at the moment Online Class Request booking INQUIRY Thank you! Send access 15 minutes walk from JR Nagara Station 3 minutes walk from Nara Kotsu Bus "Joganji" About 10 minutes south of Tenri IC You can park one car in the parking lot. Please contact us in advance for group lessons. Youtube チャンネル Village to Table Stories Play Video Play Video 01:37 柿渋の作り方 How to make astringent juice of persimmon (kakishibu) 奈良県は全国2位の柿の産地ですが、山の辺の道沿では刀根早生、平核無が作られています。8割以上の青柿が摘果の段階で捨てられているんです。摘果青柿で柿渋を仕込んでいます。 Persimmon juice (tannin juice) is traditionally used for dyeing in Japan. The heavily fermented tannin juice is called Kakishibu and the color is dark brown. It is said to have various useful effects like unti-bacteria, water-proof, and deterring insects. Nara is the second largest production site of persimmon in Japan. Farmers thin out fruits to grow them bigger during June to July, and we make persimmon juice out of thinned fruits. チャンネル登録もよろしくお願いします! https://www.youtube.com/c/VillagetoTableJapan/ Village to Table Experience http://www.satoyamalibrary.org/ 里山文庫の柿渋作りについて http://agro-ecology.blogspot.com/2020/06/blog-post.html 古代染色ラボについて http://agro-ecology.blogspot.com/2020/09/blog-post.html 里山文庫の食養民泊について http://agro-ecology.blogspot.com/2020/10/blog-post.html #柿渋 #渋柿 #kakishibu Play Video Play Video 02:00 薬草ミードの作り方 DIY how to make herbal mead キハダの実と和のハーブ、スパイスでミード(蜂蜜酒)を作りました。 ミードは、農耕が始まる前から飲まれてきた人類最古の酔う飲み物として知られています。フルーツの酸味と植物のタンニンの渋み、はちみつの甘みが加わった夏にオススメのドリンクです。ヨーロッパでは、新婚の新婦が作って1ヶ月間飲んだとか。ハネムーンの語源のようです。 タンニンを含む薬草とスパイスを入れてみました。 キハダは胃腸薬として使われる伝統的な生薬。 キハダの実は山椒に似ていて適度な苦味がいい感じです。 はちみつ 150g 水 500g 紅茶 100g イースト スパイス, 薬草, 果物 適量 里山文庫では、自然とともに生きる知恵をテーマにアジア農村の知恵を学ぶ旅をしています。 伝統農法のこと、保存食や発酵の知恵、薬草や植物利用について学んでいます。 ときどき同行者を募集中です。 もしご興味ある方は、ぜひチャンネル登録お願いします! 里山文庫HP http://agro-ecology.blogspot.com/ Satoyama Library (English) http://www.satoyamalibrary.org/ 里山文庫(中国語) http://satoyamalibrary-cn.blogspot.com/ #mead #ミード #蜂蜜酒 Play Video Play Video 02:33 柚餅子(ゆべし)の作り方 "Yubeshi" Japanese miso stuffed citrus dumpling ゆべしは柚をくり抜いて、味噌やクルミ、山椒を詰め込んで藁にまいて半年ほど熟成させる保存食。今でも和歌山や奈良の農山村に伝わっています。ゆべしというと、スイーツの餅が先に浮かぶ方が多いかもしれませんが、かつては武士の携行食として戦場に持って行ったという味噌の保存食。作ってみるとわかるのですが、「柚餅子」と呼ばれるのはゆず自体が餅のようにもちもちしてきます。 十津川村に習いに行ったのですが、生クリームや唐辛子、シーチキンを使う家庭もあり、聞き取りしたレシピは多種多様でした。その中でもオーソドックスなものをご紹介します。 ◾️ 柚餅子(ゆべし)の作り方 <材料>味噌、ゆず、くるみ、もち粉、みりん、生姜 <作り方>ゆずをくりぬいて、材料を詰めて1時間蒸し、1ヶ月干す Yubeshi, citron-flavored steamed dumpling is a preserved food in preparation for winter handed down in families from ancient times. It is said that samurai worriers carried it as a portable food. Mixture of miso, nuts, and spice is stuffed into yuzu, a kind of citrus, steamed and dried for half a year. Ingredients: miso, citrus, walnuts, mochi powder, mirin, ginger for wrapping: straw or japanese paper, thread Ingredients are very different in families. some yubeshi are sweet and served as confectionary, and some are mainly miso taste, sometimes spicy, served as a complement to sake. So, you can mix these ingredients as you like. Recipe: The step of making yubeshi is following; 1. mixed ingredients and stuff into yuzu 2. steam for 1 hour 3. dried for at least 1month This can be preserved upto one year. チャンネル登録もよろしくお願いします! https://www.youtube.com/c/VillagetoTableJapan/ Village to Table Stories Off-the-Eaten Path Food Experience in Japan 日本語版 http://agro-ecology.blogspot.com/ ENGLISH http://www.satoyamalibrary.org/ instagram https://www.instagram.com/village2table_stories #yubeshi #japanese yuzu #ゆべし #柚餅子 #柚味噌 Play Video Play Video 02:53 山の辺の道の干し柿づくり Dried persimmons (kaki) at the Yamanobe ancient path 奈良は全国3位の柿の産地。日本最古の古道と言われる山の辺の道沿いには、特に干し柿用の渋柿が栽培されています。盆地が見渡せる絶景の柿園で育った渋柿で、柿酢や柿渋、干し柿を手作りしています。山の辺の道で作られている柿は刀根柿か平核無柿で平べったい形をしています。「あんぽ柿」というのは柿の種類ではなくて、作り方なんですね。着てるシャツは、柿渋染めです。 Nara is the third biggest production site of persimmons (kaki) in Japan. Kaki trees are planted along the Yamanobe ancient hiking path with fascinating overview of Nara basin. We make kaki vinegar, tannin juice for dyeing, and dried kaki (hoshigaki in Japanese) in autumn season. チャンネル登録もよろしくお願いします! https://www.youtube.com/c/VillagetoTableJapan/ Village to Table Stories Off-the-Eaten Path Food Experience in Japan 日本語版 http://agro-ecology.blogspot.com/ ENGLISH http://www.satoyamalibrary.org/ instagram https://www.instagram.com/satoyama_library/ 里山文庫の薬膳民泊 Cooking stay program at Satoyama LIbrary https://www.satoyamaplan.com/ #干し柿 #あんぽ柿 #hoshigaki

  • Sightseeing | 里山文庫/台湾文庫

    Hike to the Japan's oldest old road Yamanobe ancient path Highlights Ishigami Shrine An old shrine that is recorded in the Japanese oldest chronicles Nihon Shoki and Kojiki. The chicken is sacred as a messenger of the god, and the free-range chicken will welcome you. ​ Chogakuji Temple An ancient temple of the Shingon sect that is said to have been built by Kobo Daishi. The Pure Land Garden (jodo) is also well-known as a flower garden. You can also eat lunch (reservation required). ​ Oomiwa Shrine Oomiwa enhrines the deity of Mt. Miwa. The messanger god is a serpent. https://www.visitnara.jp/destinations/destination/yamanobe-no-michi/ Lunch & Cafe Tenri Tourist Farm Wawa Visitors can enjoy fresh juices and millet sweets made from homegrown fruits from the orchards. If you feel thirsty, it is recommended to stop by for a short break between hikes. ​ Samanala Garden An organic one-plate lunch using homemade vegetables. Ingredients such as coix seeds are also sold, and I sometimes buy vegetables grown in the fields. It's a good distance to walk from Tenri station for lunch before noon. ​ Tea house kurinoki An English restaurant with a very nice atmosphere. You can enjoy British home-cooked food. There is no coffee. Only tea. Hanamori It's close to Oomiwa Shrine, so I often go there with customers. We recommend the dishes that are made with Miwa Somen and other Shinsen dishes. Imanishi Sake Brewery Miwaza There is a store on the approach to Sanmorosugi Oomiwa Shrine, which is popular for Bodhi liquor, and a cafe in front of Miwa Station. When you walk from Tenri, you will finally get a sense of goal , when you reach here. From the "Walking" map of Kintetsu rail way Satoyama Library ・ ・ ・ Pink star

  • Plans & Pricing | 里山文庫/台湾文庫

    No plans available Once there are plans available for purchase, you’ll see them here. Back to Home Page

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