Traversing the mountains of central Japan and eating and singing along the way!　日本の真ん中で山のご馳走を味わう・巡る・唄う

A Journey with Fermentation Designer Hiraku Ogura to discover traditional mountain sushi! Meet locals and learn about the unique fermentation culture of Gifu. 発酵デザイナー小倉ヒラクと行く！伝承されてきた岐阜の「朴葉寿司」・人・風土に出会う旅

Gifu Prefecture has a long-standing tradition of hōba sushi, which is vinegar rice and various toppings wrapped in fragrant magnolia leaves.

This mountain sushi was originally made to be eaten between farm work during the rice planting season, the staple carbohydrate of Japanese people. There are many variations of hōba sushi depending on the region and household.

In this tour, we will visit three carefully chosen regions and savor their hōba sushi while exploring the stunning local scenery and meeting the people who keep these traditions alive. The local cuisine of each region is not luxurious, but it is very nutritious mountain food, and it is hard to find in the city.

In addition to hōba sushi, you can enjoy dishes using seasonal local ingredients (mountain vegetables, wild plants, vegetables), fermented seasonings (kōji, miso, soy sauce, tamari, vinegar, mirin), local sake (filtered sake as well as local unfiltered homemade doburoku), and many fermented foods, including pickles.

Get a glimpse of traditional mountain life through encounters and exchanges with local people, singing songs sung at banquets and celebrations, visiting sake breweries, miso and tamari factories, scenic spots, and castle towns. Each of the three regions also has its own history reflected in the food. You will also be able to meet women food producers in all three regions.

Joining us on this tour as an expert guide will be Hiraku Ogura, Japanese fermentation culture expert. He is a leading voice in the fermentation renaissance happening in Japan and worldwide. Come and experience not only local fermentation traditions, but also regional culture with Ogura!

We will take you to places that Gifu residents, let alone Japanese people from other parts of the country do not know!

[Highlight 1: Ena City]

・Sushi making at Sushikō: Sushikō is located in Ōijuku, the 46th post station on the Nakasendo, one of the main walking highways that operated during the Edo era (16th-19th centuries). Here you will learn to craft colorful and luxurious hōba sushi to entertain travelers, under the guidance of the second-generation proprietress. Lunch is a course meal that includes a new and innovative menu that incorporates kikugobō, a traditional vegetable of Hida Mino, traditional dried squid pickled in kōji, and kōji.

・Iwamura Castle is one of the three great mountain castles in Japan. The castle town at the foot of the mountain still looks as it did hundreds of years ago. The town is also known as the "village of the female castle lord" because famed daimyo lord Oda Nobunaga's aunt Otsuya served as the castle lord. Tour participants will be guided by the seventh-generation brewer of the Iwamura Sake Brewery, which was founded in 1787 in this castle town.

<People you will meet> The proprietress of a sushi restaurant, Misakagi Kōjiya kōji maker, the head of a sake brewery, and a food culture researcher in the Tono region.

[Highlight 2: Gero City]

・Overnight at Yuya Onsen: This quiet hot spring resort has a history of over 400 years and is a natural carbonated spring. It has been selected as one of the best drinking springs in the country, and since ancient times, it has been said to be good for the stomach.

・At dinner, enjoy hōba sushi, handmade soba noodles, and other proudly local dishes. Local elders will sing songs to accompany hōba sushi as well as songs unique to this region that are sung at drinking parties called "Medeta". For breakfast, you can enjoy rice porridge made with hot spring water.

-Before breakfast, participants have the option of visiting Osaka Falls located in Gandate Park, where you can see a rock formation that was created by the great eruption of Mt. Ontake 54,000 years ago. A few minutes walk from the parking lot will have you surrounded by bird cries, unique to early Spring mornings, and a mist of negative ions from the emerald green river! (Optional participation)

<People you will meet> Hōba sushi researchers, proprietors of a local hot spring inn (Okudaya), a singer of "Medeta" local songs, and a guide who is active in spreading the local food, culture, and charm of the region.

[Highlight 3: Gujo City］

- Visit Myoken Shrine, the shrine for the local sake brewery, which has a history of 800 years (optional participation)

- Eat hōba sushi at a rice paddy, as farmers did in the past while hearing local female sake brewer Kazuyo Fukao will sing local rice planting songs. (In the event of rain, the tour will visit the sake brewery instead)

・Lunch featuring local and fermented foods in a 150-year-old traditional house.

・Tour of specialty kōji, miso, and tamari factory featuring female artisan, Misato Hatanaka.

<People you will meet> Sake brewers, folk singers, pickle craftspeople, kōji craftspeople from "Hatanaka Shōten," and researchers of wild plants, pickles, and local foods.

Note: There will be an interpreter from the start to the end of the tour. Interpretation provided by local Gifu resident and scholar Katherine Whatley.

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◆Itinerary

[Day 1 5/29]

8:30 AM Departure from Nagoya Station

9:50 AM Arrive at Iwamura Brewery (sake brewery tour, shopping), stroll around the historic Iwamura castle town, Ōijuku (hōba sushi making experience at Sushiko, lunch featuring local fermented food),

14:10 PM Departure from Ōijuku

16:30 PM Arrive at Yuya Onsen. Check into the hotel (Niconico-sō or Okudaya). Relax and enjoy the onsen hot spring.

8:00 PM Dinner and banquet at Okudaya featuring hōba sushi and other local foods as well as traditional songs sung by locals.

[Day 2 5/30]

7:30 AM Visit Kosaka Falls (optional), stroll around the emerald green river, and enjoy the waterfall and many birds chirping

8:45 AM Breakfast at the inn ( Niconico-sō or Okudaya )

9:45 AM Head towards Gujō (stopping at historic Hida-Osaka Station on the way)

11:45 AM Visit the historic Myōken Shrine.

Eat hōba sushi in the rice field while listening to work songs at Myoken Shrine (visit Hirano sake brewery if it rains), and have lunch featuring local and fermented dishes at historic house Shiroza.

2:50 PM Depart historic house Shiroza. Visit the kōji, miso, and tamari maker Hatanaka Shōten.

4:00 PM Depart Hatanaka Shōten.

5:35 PM Arrive at Nagoya Station

End of tour

ーーーーーーーーーーーー

岐阜県には、長きに亘り食べ続けられている木の葉で包む「朴葉寿司」があります。

もともとは、日本人の主食である「お米」を育てるための田植えの時期の農作業の合間に食べるために作られていました。朴葉寿司と言っても地域や家庭により様々なバリエーションがあります。

今回は厳選した3つの地域を訪ねて体験も交えて味わいます。それぞれの地域の郷土食は豪華ではないですが、都会ではなかなか食べられないとても滋味深いものです。

朴葉寿司以外にも地域の旬の食材（山菜・野草・野菜）や発酵調味料（麹、味噌・醤油・たまり・酢・みりん）を使った料理、地酒（清酒・どぶろく）、発酵食（漬物）などをお楽しみください。

宴（うたげ）や祝いの席で唄われる唄を地元の方々と唄ったり、酒蔵や味噌やたまりの工房、景勝地や城下町を訪ね歩いたりと、人々との出会いや交流を通して脈々と続く日本の山間地の暮らしを垣間見られる、とても味わい深い旅になります。それぞれの地域での違いや、現在までの進化の違いを通して見えてくるそれぞれの暮らしや文化。岐阜で元気に活躍する女性にたくさん出会えます。

そして今回のツアーには、日本の発酵文化の魅力を伝えている「小倉ヒラク氏」が二日間同行して特別ガイドもしてくれます。発酵文化だけでなく、そこから垣間見られる地域の文化をヒラクさんと一緒に体感しましょう！

日本人、いや岐阜県民でも知らない場所にお連れします！お楽しみに！

【ハイライト1・恵那市】

・江戸時代に整備された街道のひとつ“中山道”のうち、四十六番目の宿“大井宿”にある「寿司幸（すしこう）」。二代目女将による、『旅人をもてなす　彩り豊かな朴葉寿司』を作る体験をします。ランチは飛騨美濃伝統野菜である菊ゴボウ、伝統食スルメの麹漬け、麹を取り入れた新感覚メニューを含むコース料理です。

・日本三大山城の一つ“岩村城”。ふもとの城下町は当時の面影を残し、織田信長の叔母おつやの方が城主を務めたことにちなんで“女城主の里”としても知られています。この城下町に1787年創業「岩村醸造」の7代目当主による酒蔵見学とお買い物ができます。

・古い商家、武家屋敷が残る岩村城下町を自由散策

〈出会える人〉寿司屋の女将、みさかぎ麹屋店主、酒蔵当主、東濃地区の食文化研究家

【ハイライト2・下呂市】

・宿泊先は「湯屋（ゆや）温泉」。400年以上の歴史をもち、古くから湯治場として知られてきた静かな温泉地で天然炭酸泉です。全国屈指の特選飲泉地にも選ばれた、古来胃腸にも良いとされる温泉です。

・夕食は朴葉寿司や手打ちそばをはじめとしたお宿ご自慢の郷土食。宴（うたげ）の席では、朴葉寿司を食べるときの唄や「めでた」という酒の席で唄われるこの地域独特の唄を地元の長老に唄っていただきます。朝食は温泉を使ったお粥が味わえます。

・朝食の前には、54000年前の御嶽山の大噴火によって出来たと言われる柱状摂理の造形「巌立」をみることができる巌立公園から小坂の滝めぐりをします。駐車場から数分歩けば、春の早朝ならではのバードシャワーと、エメラルドグリーンの川からのマイナスイオンのミストを浴びましょう！（自由参加）

〈出会える人〉朴葉寿司研究家、温泉宿（奥田屋）のご夫婦、「めでた」の唄い手、地域の郷土食や文化や魅力を伝える活動をしているガイド

【ハイライト3・郡上市】

・800年の歴史がある明建神社参拝（自由参加）

・田んぼで作業唄を聞き朴葉寿司を食べる（雨天の場合酒蔵見学に変更）

・築150年の古民家にて郷土食や発酵食ランチ

・麹・味噌・たまり工場の見学とお買い物

〈出会える人〉日本酒の蔵人、民謡の唄い手、漬物職人、「畑中商店」麹職人、野草・漬物・郷土食研究家

◆旅程◆

【1日目　5/29】

8時30分　名古屋駅出発

9時50分　岩村醸造（酒蔵見学・買物）、風情ある岩村城下町を散策、大井宿（寿司幸にて朴葉寿司作り体験・郷土食・発酵メニューのランチ）

14時10分大井宿を出発

16時30分　湯谷温泉/ニコニコ荘または奥田屋（チェックイン・温泉）

18時00分　奥田屋にて夕食・宴（朴葉寿司ほか郷土食/地元の方の唄や交流）

【2日目　5/30】

7時30分　小坂の滝めぐり（自由参加）、バードシャワー浴びながらエメラルドグリーン色の川や滝を散策

8時45分宿にて朝食（ニコニコ荘または奥田屋）

9時45分　宿を出発　（途中/飛騨小坂駅に立ち寄り）　

11時45分　明建神社・作業唄を聞きながら朴葉寿司を田んぼで食べる（雨天の場合は酒蔵見学）、寄合処四郎左（古民家）で郷土食・発酵メニューのランチ

14時50分古民家出発　畑中商店にて麹・味噌・たまり工場の見学

16時00分　畑中商店出発　

17時35分　名古屋駅着　解散

下記実施スケジュールからお好きな日程にご予約下さい

Hiraku Ogura, Fermentation Designer

Born in Tokyo in 1983. Ogura studied cultural anthropology at Waseda University and studied abroad in France during his undergraduate years. Later, he researched fermentation as a research student at Tokyo University of Agriculture before establishing a fermentation lab in Kōshū City, Yamanashi Prefecture. Ogura seeks to "make invisible fermentation microbes visible through design." He has collaborated with fermentation brewers and makers as well as researchers across Japan and has lead projects focused on fermentation and microbiology. His picture book and anime Temae Miso no Uta won a 2014 Good Design Award. In 2020, he opened Hakko Department, a specialty store dedicated to fermented foods, in Shimokitazawa, Tokyo. His publications include Cultural Anthropology of Fermentation, Japan Fermentation Travelogue, and Ossu! Food Country–Delicious Japan.

発酵デザイナー　小倉ヒラク

1983年、東京都生まれ。発酵デザイナー。早稲田大学文学部で文化人類学を学び、在学中にフランスへ留学。東京農業大学で研究生として発酵学を学んだ後、山梨県甲州市に発酵ラボをつくる。「見えない発酵菌の働きを、デザインを通して見えるようにする」ことを目指し、全国の醸造家や研究者たちと発酵・微生物をテーマにしたプロジェクトを展開。絵本＆アニメ『てまえみそのうた』でグッドデザイン賞2014受賞。2020年、発酵食品の専門店「発酵デパートメント」を東京・下北沢にオープン。著書に『発酵文化人類学』『日本発酵紀行』『オッス！食国美味しいにっぽん』など。

Fermentation Living Research Institute, Matsubara Shōko

Matsubara moved from Aichi Prefecture to mountainous Meihō, in Gujo, Gifu Prefecture in 2012. Through the experiential learning space "Green Valley," she conveyed the nature and charm of Gujo to visitors.

She has worked at the "Let's go to the Gifu Countryside!" Promotion Council since its launch in 2017. Utilizing her experience to date, she is engaged in activities to promote farm stays and green tourism, and at the same time, has also started activities such as the "Gujo Miso Nitsukemon Research Group" and "Enjoy Wild Plant Life in Gifu." She practices a life of enjoyment while unearthing and sharing the treasures under her feet.

She moved her base to the historic house "Shiroza" in Yamato, Gujo, in 2020, and launched the Fermentation Living Research Institute in 2022. She is active in fermenting all people, things, and events that are good!

かもす暮らし研究所　松原章子

2012年夏、岐阜県郡上市明宝に愛知より移住。「みどりの谷」という体験や癒し学びの場を通して、訪れた方々に郡上の自然や魅力を伝える。

2017年より「ぎふの田舎へいこう！」推進協議会の発足と同時に勤務。今までの経験を活かしながら、農泊やグリーンツーリズムを広める活動に従事、平行して「郡上みそ煮つけもん研究会」「岐阜でenjoy野草Life」などの活動も開始。足元のお宝を発掘＆発信しつつ楽しむ暮らしを実践。

2020年より拠点を同市の大和町「四郎左」に移し、2022年より【かもす暮らし研究所】を発足。ひと・もの・こと何でも「よき！」と思える対象はすべて醸（かも）す活動をしている。

最新活動情報は→https://www.kamosu-lab.com/