Nukazuke Workshop🥕 A "Nukazuke Workshop" was held to showcase local ingredients and inspire new ideas for processing them.💡 Under the guidance of Rieko Teramoto, who is from Gokase, participants first tasted the nukazuke prepared yesterday.🥢 There were 18 varieties in total!! Familiar vegetables like cucumber, carrot, and daikon sat alongside new flavor discoveries such as dried shiitake, konnyaku, and myoga.👀✨ Next, Teramoto demonstrated how to prepare the nuka bed in front of everyone, teaching about moisture levels and other details.📝 She then shared ready-to-use nuka beds for participants to take home, and everyone immediately began pickling the vegetables they had brought.😊 They said the pickles should be ready in about 12 hours, and everyone left excited to eat their creations, carefully taking their own nuka beds home.🥰 I can’t wait to try the nukazuke made by the participants next time.😍

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!