In 2011, Noto's Satoyama and Satoumi became the first region in Japan to be registered as a Globally Important Agricultural Heritage Site. The area was recognized for its local festivals, which are an integral part of traditional rural life, and the landscapes woven by its abundant nature.
Chef Yoshihisa Akiyama of Mutsukari has traveled through Noto's naturally rich Satoyama and Satoumi to discover new flavors of Noto. Until the 28th, an event is being held at the Kitchen Stage on the first basement floor of the main building of Isetan Shinjuku, where you can enjoy a menu created by Chef Akiyama that makes generous use of Noto vegetables and seafood. Among the highlights are original condiments such as "Okazu Miso Hata no Niku Miso," developed with the Tanigawas of Tanigawa Brewery, a local soy sauce and miso brewer, which adds a touch of tomato acidity, and Wahei Shoten's "Kaiho Furikake," made with squid caught at Ogi Port, one of Japan's leading squid fishing ports, mixed with ingredients specially formulated by Chef Akiyama. Chef Akiyama's menu begins with seasonal vegetables from NOTO Taka Farm, a farm on Notojima, a small island off the Noto Peninsula, garnished with the aforementioned "Okazu Miso," and an appetizer of warm sweet potato topped with the newly developed "Kaiho Furikake." A bowl of golden gourd is followed by a blanched kinjiso (red kidney bean) with a striking purple color. This blanched dish is also garnished with koji-pickled dried squid, a taste of the Noto Sea, while the rice bowl is "Noto Aroma" made with plenty of grilled barracuda and carefully seasoned white fish. What's surprising about this rice bowl is the vinegared rice cooked in red wine. The mellow aroma and rich flavor of the red wine vinegared rice complements the mild fish well, creating a harmony of different flavors and textures.
In addition to the items introduced on this menu, Noto has many other culinary attractions, such as salt fields that use the "agehama-style salt-making method," which uses the power of the sun and wind to evaporate moisture and then cooks the rice in a cauldron, and the Shiroyone Senmaida terraced rice fields facing the spectacular Sea of Japan.
With the desire to allow people to experience the charm of Noto through its cuisine, a two-day, one-night "Noto Experience Tour" will be held on November 2nd and 3rd, where participants will visit Noto producers with Chef Akiyama and a food buyer from Isetan Mitsukoshi. In the evening, Chef Akiyama will hold a private dinner for participants using Noto ingredients. If you would like to experience the charm of Noto, be sure to check it out.
[Event Details]
"Noto Experience Tour" - Travel with a Food Professional
Date and Time: November 2nd to 3rd (2 days, one night)
Accommodation: Kairakuso
Participation Fee: 80,000 yen per person (for two people sharing a room; an additional 3,500 yen for one person sharing a room)
Application: JTB Kanto Corporate Sales Saitama Branch 048-644-5690
Application Period: Until September 30th
Capacity: First 20 people
