地酒・食・器を旅する。
東美濃地域には地酒・食・器に関するあらゆる楽しみが存在します。
‘東美濃の空と土から’ プロジェクトでは、空と土からの恵みを受け、暮らしの中で受け継がれた一体的な文化を体感することのできる経験を提案していきます。
暦と旬 自然の周期とともに息づく東美濃の人々の暮らしの中で
お米づくりは、農事暦の背骨ともいえます。美味しい米は、五平餅などの郷土食、そして酒米はお酒となり、神に捧げられます。
Planting rice.
Planting rice is the essential elements to associate rural lifestyles and seasonality.
Tasty rice produce local cusine such as ‘Goheimochi’ – grilled rice cake. Fitted rice variety are produced to Sake, is offered to local gods with enjoying local community.
初夏の風物詩、梅。梅をとって天日に干し、梅干しをつくります。大人向けには、東美濃の地酒に漬けてオリジナル梅酒づくり。
Picking Japanese plum.
Ume – Japanese apricot is the seasonal features of early summer season.
Peapole in rural areas crops Umes to produce ‘Ume-boshi’, Ume pickleses with dring infront of their houses.
People also making homemade ‘Ume-shu’ – Ume riqueur that putting Ume into the local HIGASHI-MINO Sake for adults.
山の幸である栗は、東美濃の特産の一つです。栗農家を訪ねて栗の栽培について理解を深め、栗きんとんなどのお菓子づくりを体験しましょう。
Croping chestnuts.
Chestnuts and its confectinery & cuisines is speciality of Higashimino. region given mountainous environment.
Visiting farmer to know about chestnuts planting with exparience of cropping, then, enjoying to make traditional local confectionery such as ‘Kurikinton’ – mushed chestnuts ball.
東美濃の特色を活かしたお茶の味わい方。お茶の収穫から製茶。そして、食と器の一期一会を楽しむ茶懐石。
Cropping tea.
To know the way of enjoying tea influenced features of Higashimion region and the tea history with experiencing cropping and producing teas, and experiencing tea paring with food and trays in the traditional rural house.
干し柿は、秋の風物詩。寒暖差の激しい恵那盆地の環境だからこそ、美味しい干し柿ができあがるのです。
Airing persimmons.
Persimmons is seasonal fruits of the autumn season.
Features of Ena basin is the essentially gives gap of temperatures inbetween day and night, gives the natural conditions to make sweet natural dried persimmons calls ‘Hoshigaki’.
東美濃には美味しい柚子の産地もあります。そんな柚子や自家製の味噌、そしてくるみなどを用いてオーガニックな伝統食をつくりましょう。
Making Yubeshi (Dried Yuzu snack).
Higashimino has a area to produce organic Yuzu, and people makes local dried Yuzu snack calls ‘Yubeshi’ using Yuzu, Miso, and nuts such as walnut.
We recommend to enjoy to produce Yubeshi with local people will be nice cuisine pairing with Sake as well.
与えられた自然の素材から、家をつくる。茅をかることは、人と人、そして自然と人とが一体となって暮らしを紡いできた農村の姿を感じることができます。
Gathering thatches.
Mountainous rural lifestyle of Higashimino are used natural resources that is connecting with nature and people as well as buildings and fields.
We can feel lifesties of people habitation in rural areas generation by generation with experiencing to gather thatches for build traditional thache-roof houses.
地酒。それはあらゆるものをつなぐもの。その土地の水、お米、気候や地質。そして人々の信仰や結い。職人との酒造体験は、より深い価値を感じることができます。
Brewing Sake.
‘Jizake’ – Sake of the terroir, are connecting everything, are crean water,rices, climates, and the nature of soils.
People brewing Sake to offer to local gods with gratituting natural graces,and drinking Sake with the context of community with its religeous.
Brewing Sake is also special experience to know how valuable Sake made with artisan’s spritits, unity, and techniques.
東美濃の土の恵みは、日本最大の陶磁器の産地の基盤となっています。すくなくとも８世紀の猿投窯の系譜から室町の美濃桃山陶の時代を経て、現代までの陶磁器の歴史を踏まえ、あなたの器が完成します。
Craft your pottery.
Graces of soil is the essential resources for this region as the biggest pottery’s region in Japan.
Bigginng of ceramic production in this region is, at least, from 8th century as the part of Sanage-yo, then grew to the age of ‘Mino Momoyama-to’ – great age of invent Japanese ceramics using tea ceremony.
Experiences to crafts your pottery is embodied the history of Pottery in Japan with your life story.
