Wakasa / Awaji Island / Ise-Shima → Kyoto
A journey of intellect and gastronomy that transcends the boundaries of time
Since the Asuka and Nara Periods, some 1,400 years ago, the area has been offering foodstuffs rich in regional color to the Imperial Court (the Emperor) in Kyoto, and is called "Miketsukuni (lands of royal provisions).
The trip began in Obama City in the Wakasa region of Fukui Prefecture, one of these "Miketsukuni", which provided Kyoto with a variety of marine products.
What is Miketsukuni?
“A proof of trust between the place where food is produced and the consumption area”
This is the general name for three regions (Awaji, Wakasa, and Shima) that presented foodstuffs to the imperial family and the Imperial Court during the Asuka and Nara periods. This region is still known today as a treasure trove of food ingredients and has a rich culinary culture. Ingredients brought to Kyoto, the former capital of Japan, were refined over a long history and contributed greatly to the development of Japanese food culture. Even today, the local community and the place of consumption are firmly tied by a bond of trust.
We introduce a model course that takes you on a culinary tour of various regions while learning about the ingredients, culinary culture, and history of the Miketsukuni region. We invite you to experience a new kind of culinary journey to discover the "true value" of each dish.
Wakasa
- Kyoto
Trace the Saba Kaido (mackerel road) and learn about the culture of Wakasa
Wakasa Province
Saba Kaido is the general name for the roads connecting Wakasa and Kyoto, and food and culture, including mackerel, once passed through these roads.
Today, the area still retains many cultural heritage sites that connect the sea and the capital.
We'll taste the fresh seafood available in Wakasa, and then head over to enjoy a traditional Japanese-style restaurant in Kyoto.
Awaji
- Kyoto
Taste the "sea bream," a fish for special days, and the food of Awaji
Awaji island
Awaji Island is blessed with a wealth of seafood from the sea and mountains.
Natural sea bream nurtured by the fast currents of the fishing grounds is a representative food of Miketsukuni.
From an area where you will encounter dishes made with high-quality ingredients such as Awaji onions and Awaji beef, the tour will take you to Kyoto at the end of the journey to learn the intricacies of Kyoto's traditional Japanese cuisine that uses various ingredients from Miketsukuni area.
Shima
- Kyoto
Feel the nature of Shima and enjoy seafood and mountain delicacies
Shima region
Shima used to supply processed salt, abalone, seaweed, and other marine products to the Imperial Court, and even today there are spots where you can enjoy fresh marine products, such as ama (woman divers) huts where ama divers entertain you. Afterward, we'll head to Kyoto and stay at an inn serving a traditional Japanese multi-course kaiseki dinner that combines carefully selected ingredients from the Miketsukuni area, which includes Shima.
Festivals&Traditional Arts of KANSAI, Japan
Kansai, the region that has been weaving the threads of its history since ancient times.In the Kansai region, where various cultures have bloomed, there are festivals and dances that have been passed down for a long time.
Let’s begin a new journey to discover the origins of festivals and dances in Kansai.
Exclusive Expeditions
The cultural roots of Japanese food, tea ceremony, traditional arts, crafts, zen and other countless sensibilities can be traced to the Kansai region and the remarkable people who still uphold its customs. These Exclusive Expeditions will take you into the heart of Kansai to meet with Japan’s living treasures.