Founded in 1875, Shijimaya Honpo has been preserving Kanazawa’s fermentation
culture for over 150 years.
This hands-on experience begins with a tasting of traditional fermented foods while learning about koji, a unique Japanese fermentation culture used in products such as miso, soy sauce, sake, and Kabura-zushi, one of Kanazawa’s most famous traditional foods.
You will then make your own koji pickles using seasonal vegetables and the same
type of koji used in our products.
After preparing your pickles, simply keep them refrigerated at your hotel.
They will be ready to enjoy later that day or the following morning, allowing you to experience the transformation created by fermentation firsthand.
Set in a traditional Kanazawa townhouse, this experience offers a rare opportunity
to discover authentic Japanese food culture while learning directly from a company
that has specialized in fermentation since 1875.
Perfect for food lovers, fermentation enthusiasts, and curious travelers looking for an authentic cultural experience in Kanazawa.
Learn directly from a sixth-generation family business that has preserved Kanazawa’s fermentation traditions since 1875.
