Sustainable Kitchen in Izunuma

Meet, cook and eat with the locals of northern Miyagi! 

Learn about the deep connections between regional dishes and the local lifestyle and culture, as well as the efforts being made to preserve the generations-old culinary traditions of the local area. 

After viewing the incredible lotus festival at lakes Izunuma and Uchinuma, you will be taken on a guided walk through the local countryside to learn about the local produce straight from the source.  See the vegetables and locally sourced ingredients transformed into a no-waste, vegetarian-friendly lunch of traditional ‘Shojin-ryori’ cuisine, featuring regional dishes typically eaten during the summer festival of ‘Obon’. Taste for yourself the delicious flavours of veggies that may have been considered ‘unacceptable’ for sale due to their imperfect appearance (but are no less tasty!!). Before heading home, stop by the local farmer’s market to pick up some fresh ingredients to recreate the magic at home!

OUTLINE

MEETING PLACE

TOUR COURSE

10:00

Meet your guide at the ‘Izunuma-nosan’ local produce centre (car park in front of store called ‘Kunperu’. Click HERE for location)

The centre is located around a 10 min walk from JR Nitta Station (JR Tohoku Line). 

10:15

Take a short walk to the Izunuma/Uchinuma Lotus Festival nearby.

Enjoy views of thousands of pink lotus flowers covering the entire surface of the lake. 

(If desired) take a boat ride through the flowers (additional 700 yen). 

 

11:30

Leaving the lake area, take a walk through the picturesque countryside!

Along the way, meet the lovely Sato-san who will teach you about the local cuisine of the area.

Learn about the different kinds of vegetables produced locally, how the local cuisine is connected to the local lifestyle and culture, and the different initiatives that the locals are taking to preserve the food culture of the area. 

12:30

Enjoy a sustainable lunch of traditional ‘Shojin-ryori’ – buddhist vegetarian cuisine (Vegetarian/Vegan/Halal friendly).

The menu will be based around the concept of preventing ‘food loss’; all of the dishes will be made using not only local ingredients, but slightly misshapen or ‘imperfect’ vegetables etc. that would otherwise have been considered not acceptable for sale and wasted.

The lunch menu will include dishes traditionally made during the ‘Obon’ holiday season: 

• ‘Hatto’ (rice-flour dumplings typical to the Northern Miyagi area) 
• ‘Ofu’ (local cuisine made from wheat gluten) 
• ‘Nimono’ (boiled dish using local vegetables) 
• Vegetarian ‘Chirashi-sushi’ made from pickled vegetables
• Dessert

 

13:45

Enjoy a spot of shopping at the local produce market at the Izunuma-nosan centre. 

Buy some fresh ingredients and try your hand at recreating the local dishes at home! 

14:30

Tour ends at Izunuma-nosan local produce centre.