Report on the "Fermentation Culture x Disaster Prevention Tourism" in Nakanotomachi, Ishikawa, Japan.

  • Ishikawa
  • PR
Nakanoto Town in Ishikawa Prefecture is located in the middle of the Noto Peninsula, and was hit by the Noto Peninsula Earthquake on January 1, 2024, which completely destroyed buildings in the town. However, the town was relatively undamaged compared to Okunotono, as it does not face the sea and is therefore not threatened by tsunami damage, and has been working to support the recovery of the Noto Peninsula as a logistical base for reconstruction. This time, we conducted an event and tour to introduce disaster prevention knowledge that the people of Nakanoto-cho want to pass on now and the appeal of the traditional fermentation culture for Noto's reconstruction. Here, the editorial staff of *and trip. who were involved in the planning of the event will give you a full report on the day in three parts!

It was good to learn about Noto's fermentation culture! Doburoku tasting event

On Wednesday, October 2, 2024, a tasting event to promote fermentation culture was held at JR East Travel Service Center Ikebukuro. On the day of the event, a member of the Nakanoto Slow Tourism Council came to explain about Noto's fermentation culture and the damage caused by the Noto Peninsula earthquake. The event was held three times, once in the morning and twice in the afternoon, and 28 people attended!
Event Summary

Damage from the Noto Peninsula Earthquake

At the beginning of the event, the participants were introduced to the history of Noto and an overview of Nakanoto Town, followed by an explanation of the damage caused by the Noto Peninsula earthquake. Using images, he explained the situation in the cities of Suzu, Wajima, and Nanao, the "Noto Satoyama Kaido" that connects Kanazawa and the Noto Peninsula, and the evacuation centers. Nakanoto Town was hit by an earthquake measuring just under 6 on the Japanese seismic intensity scale, and although some houses were completely destroyed, the damage was less severe than in Okunoto and neighboring cities and towns. Also, since Nakanoto is not facing the sea, there was no tsunami damage, and many evacuees from neighboring cities and towns evacuated to the parking lots of roadside stations and commercial facilities.

And because there was little damage, recovery vehicles from the Self-Defense Forces and fire departments used the parking lots of roadside stations and other facilities as bases for recovery efforts in Nakanoto Town to get back to Okunoto. Nakanotomachi is truly a logistical support base for reconstruction.
Explanation of damage in the Noto Peninsula

Why Noto's attractive "fermentation culture" has taken root

At this event, the people of Nakanoto, who support the vitality of Noto, promoted their "fermentation culture" for Noto's recovery.

Noto is blessed with an abundance of foodstuffs such as seafood, rice, vegetables, and wild plants, but it is also characterized by hot and humid summers and bitterly cold winters. The high temperature and humidity make it easy for food to spoil, so it is necessary to devise ways to prevent spoilage. Also, to survive the severe and long cold weather, you need techniques for long-term preservation of foodstuffs. This is why Noto has developed techniques for fermenting foods and has refined its preservation and processing technologies. Furthermore, the abundance of rice and salt, which are indispensable ingredients for fermentation, is said to be one of the reasons why the fermentation culture has taken root in Noto.
Kaburazushi, a traditional fermented food

What is Noto's typical fermented food?

Next, he introduced what kind of fermented foods are available in Noto. Depending on where you live, there are some fermented foods that you may not be familiar with.

Doburoku

They are alcoholic drinks made from rice and rice malt. Nakanoto Town has been designated as a "doburoku special zone," which allows farmers to produce "doburoku" throughout the town, including farmer's inns and farmer's restaurants.

Kabura-zushi

Doburoku is a type of nare-zushi, a type of sushi made by cutting into a turnip, sandwiching a yellowtail between the turnip and fermenting it with sweet malted rice. Because it is made with turnip and yellowtail, it is considered to be in season in winter, and is a local dish used in New Year's dishes as a good-luck talisman.

Ishiri (a type of sushi)

Also called "fish soup," it is a fish sauce made from squid and sardines.

Konkai Eel

It is made by marinating sardines in bran and fermenting them with lactic acid.
Doburoku by Tarouemon, which will be tasted at this event

Doburoku tasting

Next, it was time for the much-anticipated doburoku tasting. This time, we were served doburoku and amazake made by "Tarouemon," which is the first company to have its doburoku registered as a special zone for doburoku in Nakanotomachi. Mr. Tanaka, the producer of the doburoku, retired early from his job at an agricultural cooperative in order to make sake, and after three years of training as a brewer at a sake brewery, he lobbied for the registration of Nakanotomachi as a doburoku special zone, hoping to revitalize the town with doburoku! Tarouemon's doburoku is certified by Ishikawa Prefecture as a "World Agricultural Heritage: Noto's Best Product for the Future," a selection of food products refined in the Noto's satoyama and satoyama seas. The guests enjoyed the taste of Tarouemon's specialties!
Tasting of doburoku and amazake

Introduction of tours - from travel-mae events to travel! ~ From the event to the trip!

At the end of the event, we announced a 3-day/2-night tour from November 26 (Tuesday) to 28 (Thursday), 2024. The tour will be guided by members of the Nakanoto Slow Tourism Council, who spoke at the event, and will include a visit to Tarouemon to observe doburoku (fermented sake) making and kabura-zushi (fermented fish cake) making, among other activities. In addition, to learn about Noto from the perspective of the earthquake disaster, participants will learn about disaster prevention through "disaster prevention experiences" such as making cardboard beds and tasting preserved foods. We will report on the tour in Part 2 and Part 3.
Tour Outline

Comments from customers who participated in the event

We hope and pray that people will be able to return to their normal lives as soon as possible.
I know it must be really tough with the double damage from the earthquake and the torrential rains, but there is no night that doesn't dawn. Hang in there!
I am looking forward to participating in such an event again.
I would like to support them by participating in event planning and purchasing their products.
The acidity of the doburoku was just right.
I will be addicted to doburoku!
I was glad to be able to drink doburoku and amazake made in Nakanotomachi.

The event ended with many messages of support for Nakanotomachi and Noto and happy feedback on doburoku! From the second part of the report, we will bring you a report on the tour, so please check it out!

Click here for Part 2: Tour (Part 1)

Click here for Part 3: Tour (Part 2)

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