You and your guide will go to a store to buy ingredients for the local food of the port town.

We process locally caught seasonal fish.

Try your hand at fish filleting.

We will make chirashi-sushi using seasonal fish.

Seafood and seasonal vegetables are made into tempura

The leftover sashimi is used to make konbu-jime .

“Kombu-jime” is a local dish of Toyama. It originated as a method for preserving fish, with its history dating back to the Edo period.

The konbu-jime is eaten for breakfast the next morning.

Zenraku, the venue for the experience and lodging, was a 150-year-old Amimoto's house.

In the Uchikawa area of Shinminato, a typical harbor town scene can be seen with its rows of fishing boats. It is called the “Venice of Japan” for its scenery.