Mitsuishi Kombu Travel – Shinhidaka Cycling Journey
2-DAY
DIFFICULTY
GREEN SEASON
2 days 1 night
Min.2, Max.4
Cycling
- HIGHTLIGHTS
-
- Hands-on experience of harvesting and processing Kombu (kelp), which has supported the economy of the Hidaka region for many generations
- Sampling Kombu(kelp) stock, an essential part of traditional Japanese cuisine
- Savoring the taste of Mitsuishi Kombu, which represents Umami, the fifth basic taste after sweetness, sourness, saltiness and bitterness
- Enjoying cycling along the coast while admiring the view of sun-drying kelp on the beach, a unique sight that can be seen only at a kelp-producing region
- LOCATION
-
Mitsuishi-Shizunai, Shinhidaka, Hokkaido
OVERVIEW
Kombu or kelp is an emerging cooking ingredient attracting attention globally. Mitsuishi Kombu, one of the most renowned in the world, is harvested here at Shinhidaka-cho, Hokkaido. Kombu (Kelp) is an ingredient with a strong association with various rituals and seasonal events. It has a long history and association with cultures, and an indispensable part of the people of Shinhidaka-cho in every aspect of their life. This cycling tour highlights the importance of Kombu (kelp), an essential part of Japanese tradition and cuisine, and helps participants feel the significance of the Kombu (kelp) industry that supports the local economy with all of their five senses.
ITINERARY
DAY 1
Meet at the site of former JR-Shizunai train station in Shinhidaka-cho to experience Hokkaido’s Umami culture.
Gather at the Shinhidaka Tourist Information Centre at the site of the former JR-Shizunai train station at 11 am.
After a quick briefing, go to the nearby restaurant “Amaya” to experience kelp stock culture while savoring a Japanese lunch using the stock.
After lunch, learn about Kombu (kelp) and its association with Shinhidaka-cho from the curator of a local museum. Start cycling for a first-hand experience of the history and culture of Shinhidaka-cho and Mitsuishi Kombu.
Cycle along the coast to Mitsuishi, where Mitsuishi Kombu is harvested.
On the way, enjoy the view of sun-drying kelp on the beach, a rare sight that can only been seen at a kelp-producing region, and sample the area’s unique dessert, Mitsuishi Kombu Soft-Serve Ice Cream.
Upon arriving at Mitsuishi, receive a briefing on Day 2 schedule at Porto Mitsuishi. Watch a video about kelp harvesting and listen to a lecture to prepare for the next day.
Dinner options: Choose from the following options.
① Kaiseki （Japanese cusine）dinner at the hotel: Enjoy Hidaka’s local delicacies including Shinhidaka’s Mitsuishi Beef(Wagyu)and fresh seafoods caught locally.
② Networking dinner with local residents: Interact with local people over dinner to learn about local lifestyles and history.
③ Izakaya plan: Go to a Japanese-style Izakaya tapas pub, recommended by tour guide, and get to know locals who happen to be there on the day.
Soak yourself in the Kombu Onsen to finish off Day 1.
DAY 2
Experience Umami, as well as harvesting and sun-drying kelp
Leave the hotel at 8 am to head to the kelp harvesting site on the beach you learned about on Day 1.
Help the local kelp farmer, Kaichi Isogai, to go up close and personal with kelp harvesting. Try sun-drying kelp, handed to you by Kaichi-sanupon his return to shore.
Savor Japanese family cuisine prepared with Kombu(kelp) stock and dried Kombu(kelp) savings at Porto Mitsuishi. (Rice balls, soup, grilled fish, etc.)
Fill your drink bottle with the original coffee blend by Porto Mitsuishi, before heading back home.
Finish the tour at the Shinhidaka Tourist Information Center at about 4 pm.
ACCOMMODATIONS
| Area | Facility Type | Room Type | Onsen / Spa | WiFi | |
|---|---|---|---|---|---|
| 1 | Shinhidaka | Ryokan | Bedroom | Onsen |  |
Tour Operator / Contact
KNT-CT Holdings Co., Ltd.
- Address
2-6-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo
- Official web site
The company is certified by JATA’s Tour Quality Japan Quality Assurance System for Tour Operators. Our mission is to provide the highest quality services to our clients.
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