Part 3: Tour Part 2: Nakanoto Town, Ishikawa "Fermentation Culture x Disaster Prevention Tourism" Report

  • Ishikawa
  • PR
Making kaburazushi
As its name suggests, Nakanoto Town in Ishikawa Prefecture is located in the middle of the Noto Peninsula. the Noto Peninsula earthquake that occurred on January 1, 2024, caused damage to buildings in Nakanoto Town, including total destruction. However, the town suffered relatively little damage compared to Okunotono because it does not face the sea, so there was no tsunami damage, and the town has been working on the reconstruction of the Noto Peninsula as a logistical support base for reconstruction. This time, we conducted an event and tour to introduce the appeal of fermentation culture for Noto's reconstruction, as well as information on disaster prevention knowledge that we want to pass on now, from the people of Nakanoto Town, who support Noto's vitality. Here, the editorial staff of *and trip. who was involved in the planning of the event will give you a full report on the day's events in three parts!

▼ Here is the first part, the Tabimae event part.

Part 2: Tour (Part 1)

Tour itinerary

This time, we incorporated elements of Noto's fermentation culture, such as kaburazushi and doburoku, into the tour so that visitors could learn about the appeal of fermentation culture through hands-on experience. In addition, from the perspective of earthquake reconstruction and disaster prevention, we included time for explanations from the town people about the situation in Nakanoto Town and Wakura Onsen Hot Springs in Nanao City, as well as learning about disaster prevention by making cardboard beds to be used at evacuation centers.
Tour itinerary on the day of the tour

1) Making kaburazushi

At the beginning of the second day, the participants experienced making kaburazushi at Noto Yamabiko, an agricultural cooperative, in order to experience the fermentation culture that is one of Noto's attractions. Kabura-zushi is a type of nare-zushi, in which a turnip is cut into pieces, yellowtail is placed between the pieces, and the pieces are fermented with sweet malted rice. Since turnip and yellowtail are used, winter is considered to be the season for this local dish, and it is used as a New Year's dish as a good luck charm. The kabura-zushi made at Noto Yamabiko is characterized by the fact that the ingredients are carefully selected. The salt, yellowtail, turnip, sake, chili pepper, carrot, yuzu, and rice malt are all grown in Noto; the turnip, chili pepper, and yuzu are organically grown by Noto Yamabiko, the carrot is organically grown in Nakanoto Town, and the rice used for the rice malt is specially grown by Noto Yamabiko. In this tour, participants experienced the process of making kabura-zushi in two hours, from harvesting the turnips to pickling them!

Harvesting turnips

It was raining unfortunately that day, but we changed into raincoats and boots and went to the field! To make kabura-zushi (turnip sushi), the turnips must be of the specified size, so the harvesting process is done using a ruler to measure the size of the turnips. In this tour, each participant harvested two turnips.
Harvesting turnips in the field

Cutting off and washing turnips

After returning to the workshop, the participants experienced cutting off the roots and leaves of the turnips and washing the turnips. The washing process was performed by a special machine, and when the turnips were placed in the machine, they came out as pure white turnips. The participants were delighted to see this!

After the trimming and washing work, the participants visited Noto Yamabiko's direct sales shop adjacent to the work site. In addition to rice and other agricultural products, they also sell gelato. On this particular day, we were offered our favorite flavor of gelato for dessert after lunch! Each person chose his/her favorite flavor.
The soil is removed cleanly and the turnips are pure white!

Pickling work

After moving to Enishiya, an inn located in an old private house, we finally started the process of pickling kabura-zushi!
The process consists of four major steps.

(1) Make turnips into the size for kabura-zushi

Cut into about 3.5cm thick

(2) Sprinkle salt on the turnip and soak it for 3 days

Salinity is 3%.

(3)Put vinegared yellowtail between the pickled turnip, pour sweet malted rice, and top with yuzu, carrots, and chili peppers.

Ingredients are for one person

(4) Marinate for 7~10 days, and it is ready to serve!

Nakanotomachi recommends around 10 days after pickling
Participants experienced the above process and made their own kabura-zushi in Tupperware!

Lunch at Enishiya, a traditional Japanese inn

After the kabura-zushi making experience, we had lunch at an old private house! After the kabura-zushi making experience, participants had lunch at an old private house! Kabura-zushi sushi was also served here, and all participants enjoyed the delicious taste of fermented food. Gelato from Noto Yamabiko was also served here.
Lunch around the hearth

3) Observation of doburoku (fermented sake) making at Tarouemon

Participants observed doburoku production at Farmer Restaurant Taroemon, a pioneer in doburoku production in Nakanotomachi. Doburoku is an alcoholic beverage made from rice and rice malt. Nakanoto Town has been designated as a "doburoku special zone" where farmers can make doburoku, including farmer's inns and farmer's restaurants, in the entire town. At Tarouemon, we were given an explanation of the doburoku making process, and were also given a special tour of the doburoku brewery, which can only be done here! In addition to the explanation of the doburoku making process, we also had a chance to taste the top clear liquid of doburoku (Japanese sake) and sample doburoku and amazake (sweet sake). At the end of the tour, we had a chance to experience bottling doburoku in a bottle.
Mr. Yoshio Tanaka, the producer

(4) Furusato Soshukan

After the doburoku-making tour, the group moved to Furusato Soshukan to learn about the festivals, culture, and history of Nakanoto Town. The Furusato Soshukan exhibits materials related to Nakanoto's Hikiyama Festival, Jomon and Yayoi earthenware excavated in the town, and the agricultural and lifestyle culture of the past. We watched a video of the Hikiyama Festival and listened to an explanation about the history of Nakanoto Town.
A powerful Hikiyama display

(5) Disaster prevention experience

The participants experienced disaster prevention at the Nakanotomachi Social Welfare Center, where a shelter was set up at the time of the earthquake, and made cardboard beds and tasted preserved foods with the cooperation of the Nakanotomachi Earthquake Disaster Reconstruction Office, which was also explained on the first day.

The cardboard beds could be assembled by several people in less than five minutes, yet they were strong enough for six adults to sit on. Especially in winter, the height makes a big difference in warmth compared to sleeping directly on the floor.
A completed cardboard bed
We were provided with a variety of preserved foods, including rice balls, bread, and rice. Normally, they would be put back in water and eaten, but on this day, they were put back in hot water and eaten. Bread, rice balls, and other seasoned foods were well received as they were easy to eat. It might be a good idea to have a few of these preserved foods ready at home.
Preserved foods such as white rice, okowa, rice balls, etc.
Bread and preserved foods for infants and toddlers

(6) Tour of Wakura Onsen Hot Springs

On the third day, we visited Wakura Onsen in Nanao-shi, next to Naka-Noto Town, and Mr. Endo, Secretary General of the Nanao-Nakano-DMO, gave us a tour of Wakura Onsen. Since the earthquake occurred on January 1, many guests were staying at Wakura Onsen at that time, and it was just time for them to check in. At the time of the earthquake, each inn cooperated with the neighborhood association, fire brigade, and other local residents to ensure the safety of guests and calmly guide them to evacuation centers.

During the tour, we visited a seawall that had collapsed due to the earthquake. Even today, one year after the earthquake, the ground is still cracked and the seawall has collapsed, and this condition continues for about 3.5 km. However, restoration work will begin this year and is expected to be completed by the end of FY2026. In Wakura Onsen, a temporary shopping street is currently under construction, and four of the 21 inns in the Wakura Onsen Ryokan Cooperative Association have reopened for business, so we were able to hear about the gradual progress toward recovery. After the tour, the group stopped by the Noto Shokusai Market in Nanao City, where they were able to support the recovery of Noto by purchasing souvenirs.

We can only hope that the restoration of Wakura Onsen will progress while maintaining the views and charm of the area, as it will be an important tourist base for Ishikawa Prefecture.
The seawall and the ground are heavily collapsed

7) Delivery of "My Kabura Sushi" and "My Doburoku

After lunch at Omimachi Market and a stroll at Kenrokuen Garden, we came to Kanazawa Station. At the ticket gate, we received "My Kabura Sushi" and "My Doburoku" made on the second day of the tour from the Nakanoto Slow Tourism Council! Kabura-zushi needs to be fermented for about 10 days so that you can enjoy Noto's fermented food even after your trip is over.
Delivering kaburazushi and doburoku made on the second day

Impressions from participants

Impressions from the perspective of disaster prevention

I learned how important it is to be prepared in case of emergencies.
I learned that it is necessary to communicate with people on a regular basis.
∙ I was hit by the earthquake at 10:47 p.m. on the night of the first day, and it was a valuable and unforgettable experience.
I was very moved by the local people's efforts and hope for the earliest possible recovery of the area.
It seems that progress is made every time a major earthquake occurs, but I feel uneasy when I think that I would be in a position to do so. I realized the need to be prepared and remain calm.
It will take time to recover and rebuild, but we must not forget.
I will keep in mind that we should "prepare water and coins for each person.

Impressions of the fermentation culture experience

I became interested in kabura-zushi after learning about the process.
I was very happy to experience the whole process of making kabura-zushi and to be able to finish my own kabura-zushi and take it home with me under careful explanation.
I was very happy to be able to make my own kabura-zushi and take it home.
I could feel their passion for making doburoku.
・I learned that doburoku and amazake are very good for the body.

Through this tour, we were able to deepen people's interest in disaster prevention and fermentation culture.

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