From Guided Tours to a Digital Culinary Academy
"Village to Table" embarked on a journey nestled amidst Japan's scenic villages, offering discerning travelers an authentic taste of our country's culinary traditions. As the tides of time shifted, we evolved, recognizing a global desire to delve deeper into Japanese culinary artistry. Now, we've transformed into a digital culinary academy, making the essence of Japanese cooking accessible to all, regardless of borders.
Immerse, Learn, and Master Japanese Culinary Traditions
At the heart of "Village to Table" lies a profound respect for the intricacies of Japanese cuisine, and a passion to share it with the world. Our online programs aren't mere courses; they're immersive journeys through the vast landscape of Japanese food culture.
Online Course Highlights:
Discovery of Japanese Fermentation: Dive into the principles, history, and cultural importance of Japanese fermentation, marrying lectures with hands-on activities to foster a deep appreciation and understanding.
Japanese Fermentation Using Koji: Specialize in the art of Koji fermentation. Learn to craft unique fermented treasures like salted Koji, Amazake, and rice wine.
Fermented Beans: Navigate the world of fermented beans and master the techniques behind iconic staples such as miso, soy sauce, natto, and douchi.
Japanese Pickles - Tsukemono: Embrace the tradition of Tsukemono, understanding the intricate processes that transform humble vegetables into flavorful pickles.
And this is just the beginning. As we continue our culinary exploration, our academy is set to expand its horizons with courses on Japanese herbalism, foraging, tea traditions, and more.
Tours of the foodies, by the foodies, for the foodies
We are all passionate about telling stories of Japanese food culture
Graduated from agricultural university in the Netherlands, she specializes in natural farming and food preservation. While working for a traditional herbal medicine processor in Nara, she organizes various events, focusing on tea, fermentation, and plants.
She is an experienced food coordinator, working as a buyer of fermented foods, and developing various food products. She has special contacts with local farmers and food producers in rural areas, and she also teaches fermentation.
Noriko's family is a tea farmer in Wazuka village in Kyoto, and she runs a farm inn. She loves cooking, and offers creative and artistic food, using plenty of tea leaves harvested at her own farm. She can also guide tea farm walk.
Junko is a specialist of fermentation. She is eager to introduce Japanese food culture to overseas, and shea has a cooking class at her studio in Tango peninsula, located in the Norhtern Kyoto.
Mika has worked as a certified Japanese tea instructor. She could tell you about story of Japanese tea and instruct you how to brew a cup of tea. She also loves Japanese potteries and has her own internet shop to introduce potteries made in Shigaraki, Shiga.
She is a cooking instructor and a massage therapist. Through these works, she enjoys sharing her knowledge on health from both physical and mental point of view. She is working at Samurai house located near Kyoto Station.
Yuka has been living in Fushimi for over 30 years. It is rich in choices of saké, food, and culture, and everyone knows each other and chat for a moment on the street. She will be delighted to assist her visitors with Japanese saké and the warm atmosphere of the town.
Born and raised in downtown Osaka, “Japan’s Kitchen”, and having worked in food-related industries in Japan and Canada for several years, she is not only knowledgeable about food itself but also the history, culture, nature, and people behind it.
She was working for rural development in Vietnam for 2 years, and now living both in Kyoto and Kagawa, in Shikoku island. She is specialized inguiding guests from overseas, who visit Setouchi Art Festival.
Noriko is living is Miyama, 1.5 hour away from Kyoto city, which is famous for its thatched house hamlet, where traditional way of living is still well preserved . You can experience another side of Kyoto with her.
(Uda, Nara pref)
Nanone is located in Uda city, 1 hour away from Nara city, which is known as the birthplace of herbal medicine in Japan. The guesthouse provides medicinal herb tea.
Miyamoto Koji Manufacturer
(Nishio, Aichi pref)
Miyamoto Koji Manufacturer produces various types of koji (rice, wheat, bean). If you stay there 3 nights, you will learn how to make authentic koji malts (only from May to December).
Nara Japanese Cooking
The cooking studio is conveniently located in the shopping street of Nara city. There are several menus such as bento, tempra, takoyaki, which are provided for small groups with 1-4 persons.
Kasama Aizome Indigo Studio
(Uda, Nara Pref.)
Surrounded by mountains in the Yamato Plateau, the studio is completely off-the-beaten atmosphere. 4th generation of Kasama Aizome, Ms. Kayo can teach dyeing at her home.