【Bran Pickling Workshop 🥕】 Taking advantage of the goodness of Local ingredients, the "Bran Pickling Workshop" was 💡 held in in the hope that it would lead to new ideas for processing Under the guidance of Rieko Temple from Gokase Town, we first tasted 🥢 the bran pickle prepared yesterday There are 18 types in total! Traditional Japanese straw raincoat such as cucumbers, carrots, and radishes were also discovered, as well as new flavors 👀✨ such as dried shiitake mushrooms, konjac, and Japanese ginger After that Temple you will actually watch the Scene of the bran floor prepared in front of you, and learn 📝 the amount of Water Then, we asked them to share the bran bed that could already be pickled, and we immediately pickled 😊 the vegetables that we had brought It seems that it is ready to eat in about 12 hours, and everyone was looking forward to eating and took home the bran bed 🥰 Next time, I would like to try the bran pickles that the participants have 😍 pickled

Otoyo's specialty! The harvest of Goishicha tea tea leaves has been carried out! Goishicha tea is a "post-fermented tea" 🍵 made in Otoyo, Kochi Prefecture It is made by a rare manufacturing method called "two-stage fermentation" in which tea leaves are steamed, fermented with lactic acid bacteria, and then further fermented. It is ✨ a fermented tea characterized by its unique sour flavor and health benefits that regulate the intestinal environment The completed Goishicha tea will be sold as a thank-you gift for Furusato Nozei tax payment or at Souvenirs shops in Kochi Prefecture!