Begin your experience with an introduction to the farm and a short lesson on rice cultivation. Learn about the types of glutinous rice used for mochi, how it is grown, and the role of rice in Japan’s agricultural traditions.

Next, take part in authentic mochi-making using a wooden mallet (kine) and mortar (usu). Work together in rhythm to create a warm and friendly atmosphere among participants. Once the mochi is ready, shape it by hand and enjoy it with traditional Japanese flavors such as homemade miso, kinako, soy sauce, and sweet anko.

For lunch, enjoy ozoni—rice cake soup prepared with seasonal local organic vegetables. By following the entire process from rice to mochi to meal, gain a deeper understanding of how Japanese people appreciate food and nature.