Atsuma Tourist association Official website

Green tourism/food/accommodations/outdoor&sport/event information

Processing Experience Program

Using “fresh materials” in Atsuma, you can experience a variety of processing under the guidance of the instructor. For example, how about processing freshly-harvested Haskap and Kokuwa to “jam” on the same day and trying to have bread with the jam in next morning? Many programs are available year-round. Please enjoy your own "making menu.

Processing Experience Calender

Experience Season Program E:early L:late M:mid ☆:Available
4月 5月 6月 7月 8月 9月 10月 11月 12月 1月 2月 3月
Processing
Experience
For a
limited
season
only
Making Baby Kiwi Jam             L E        
for the
full
Making Haskap Jam Those programs are available
throagh year round.
making Tofu
making ice cream
making Tomato Juice
making Soba noodles
making Udon noodles
making sausage
Pounding cooked rice to make a rice cake
羊毛加工体験

厚真ならではの体験プログラム一覧

Programs for limited season only

Kokuwa jam making

Kokuwa is a kind of kiwi and the taste is also similar. You can enjoy as it is and even if for the jam or fruit wine. Under the guidance of the instructor, let’s challenge to make Kokuwa jam.

Term Late September to Early October
Availability Up to 20 people Minmum 5 people
(individual-group)
Time required 120 min
Fee \1,500 per person.

year round program

Haskap berry jam making

It is said that Haskap is included plenty of vitamin C and anthocyanins and is also effective in health and beauty.
Atsuma has the most cultivated area in Japan. Under the guidance of the instructor, let’s challenge to make Haskap jam.

Term year round
Availability Up to 20 people Minmum 5 people
(individual-group)
Time required 120 min
Fee \1,500 per person.

Tofu making

Experiencing to make Tofu with locally grown soybean under the guidance of the instructor.

Term year round
Availability Up to 10 people Minmum 5 people
(individual-group)
Time required 120 min
Fee \1,500 per person.

Icecream making

Experiencing to make icecream with materials from Hokkaido under the guidance of the instructor.

Term year round
Availability Up to 10 people Minmum 5 people
(individual-group)
Time required 120 min
Fee \1,500 per person.

Tomato juice making

Experiencing to make juice with locally grown tomatoes under the guidance of the instructor.

Term year round
Availability Up to 10 people Minmum 5 people
(individual-group)
Time required 300 min
Fee \1,700 per person.

Soba noodles making

Experiencing to make Soba noodles with locally grown buckwheat under the guidance of the instructor.

Term year round
Availability Up to 10 people Minmum 5 people
(individual-group)
Time required 120 min
Fee \1,500 per person.

Udon noodles making

Experiencing to make Udon noodles with locally grown flour under the guidance of the instructor.

Term year round
Availability Up to 10 people Minmum 5 people
(individual-group)
Time required 120 min
Fee \1,500 per person.

Sausage making

Experiencing to make sausages with the pork from local
pig-farming under the guidance of the instructor.

Term year round
Availability Up to 10 people Minmum 5 people
(individual-group)
Time required 180 min
Fee \1,500 per person.

Pounding Mochi

Experiencing to make rice cake using Mochitsuki mortar and pestle that is no longer quite apparent. You will taste Tsukitate Mochi (fresh pounded rice cake) on the spot.

Term year round
Availability Up to 40 people Minmum 5 people
(individual-group)
Time required 60 min
Fee \1,000 per person.

Wool treating

You can experience various treating such as dyed, spun, woven, and machining felt with wool from sheep farm in Atsuma.

Term year round
Availability Up to 20 people Minmum 5 people
(individual-group)
Time required 60 min ~
Fee \1,000~ per person.