Living with the Sea: Noto’s Fermentation Culture
In Japan, fermentation has long played an essential part of culinary wisdom. It began as a method of preserving food, but over time became deeply rooted in daily life, giving rise to a wide variety of food traditions. This culture grew through fermentation techniques adapted to local climates and environments, combined with the creative use of regional ingredients. Fermented foods contribute not only to nutrition, but also to flavor and health, making them indispensable in Japanese life.
Among these traditions, the Noto Peninsula is especially known as a treasure trove of sea fermentation culture. Blessed with the bounty of both sea and mountains, the region is home to distinctive specialties such as ishiru (a traditional fish sauce), long-aged miso, and sake brewing that reflects the seasonal rhythms of the satoyama landscape.
This program offers an immersive stay in Noto Town to explore the deep connection between the sea and fermentation. Participants will experience through all five senses the fishing practices and food culture behind traditional fermented foods such as miso, soy sauce, and ishiri. In doing so, they will rediscover the wisdom passed down through generations and reflect on its relevance for sustainability in the modern era.
Program
Rice Malt Candy (Yokoi Shoten)
– A Gentle Sweetness Connecting 500 Years of Noto
In Matsunami, Noto Town, the Yokoi family has preserved the 500-year tradition of making Matsunami Rice Syrup, a natural sweet created by fermenting rice and barley. As the only producer of its kind in Noto, Yokoi Shoten has safeguarded this craft across generations, and it has been recognized as one of Ishikawa Prefecture’s “Noto Treasures to Preserve for the Future.
In this program, you’ll learn about its history and fermentation process directly from the Yokoi family, and even join part of the production yourself.
Soy Sauce (Takada Shoyu)
– A Flavor Perfectly Suited to Noto’s Seafood
Founded in the Edo period, Takada Soy Sauce Brewery has been crafting soy sauce for generations, preserving the flavor known as “soy sauce that pairs perfectly with fish”. After the brewery was destroyed in the Noto Peninsula Earthquake, production was revived with strong support from the local community. Today, it remains an indispensable part of Noto’s seafood cuisine.
In this program, you’ll learn about Takada’s history and unique fermentation methods, and enjoy a guided soy sauce tasting.
Ishiri (Kaneishi)
– Noto’s Signature Fish Sauce
Made from only squid entrails and salt, Ishiri is one of Japan’s three great fish sauces, with Noto leading the country in production. It developed around Ogi Port, once a thriving center of squid fishing, and has been passed down as a local method of preservation. With its deep umami and distinctive aroma, Ishiri is a versatile seasoning, enhancing not only traditional Japanese dishes but also serving as a hidden accent in Western cuisine.
During this program, you’ll visit Kaneishi, tour the Ishiri brewery, learn about the production process, and enjoy a tasting of this unique local specialty.
Miso (Shinde Shoten)
– A Taste of Noto, Born for Fishermen
Shinde Shoten’s miso-making began in the years just after World War II, when fishermen in Ogi Port asked for miso they could take on their boats. What started as a preserved food has become a tradition of year-long natural fermentation, producing handmade miso that pairs perfectly with seafood. Using house-made koji from Ishikawa-grown Koshihikari rice, Hokuriku soybeans, and domestically sourced salt, Shinde Shoten continues to preserve its deep, rich flavor. In this program, you’ll visit the miso brewery, learn about its history and fermentation, and enjoy a tasting.
Sea Fishing Experience in Noto
– Enjoying the Bounty of Tsukumo Bay
At Hyakurakuso’s exclusive fishing pier, guests can enjoy fishing in the calm waters of Tsukumo Bay, whether quietly dropping a line or chasing seasonal catches. Each season brings new delights: spring sea bream and rockfish, summer horse mackerel and filefish, autumn squid and halfbeak, winter flounder and black sea bream. Surrounded by the serene beauty of the bay, the time spent here offers a truly special connection to Noto’s sea.
Fermentation Kaiseki
– A Special Moment Connecting Stories Through Flavor
After discovering Noto’s fermentation traditions, from ishiru fish sauce and rice syrup to soy sauce and miso, conclude your journey with a special “Fermentation Kaiseki.” This exclusive feast brings together dishes such as ishiru hot pot, sashimi enhanced with local soy sauce, fragrant miso soup, and rice syrup desserts. Each plate reflects the land, the sea, and the wisdom of Noto, offering flavors found nowhere else.
※Ingredients and menus vary by season.
Fish Auction Tour (Ushitsu Fishing Port)
— Where the Sea and Daily Life Connect
At Ushitsu Port, more than 100 kinds of seafood are landed each year, with the prized Noto Kanburi (winter yellowtail) standing out as a seasonal highlight. The port’s large fixed-net fishery, where fish swim in naturally, protects the marine environment and is recognized worldwide as a sustainable method. Linked with fish sauce, miso, and soy sauce, these catches carry on the wisdom of preserving flavor through fermentation. Surrounded by the lively calls of the auction and the scent of the tide, you’ll feel how Noto is a land where life is inseparable from the sea and fermentation.
Plan details
| A Taste of Noto: Fermentation, Tradition & Nature’s Gift | ||
| Dates | Use the form below to request Schedule (October 2025 to February 2026) | |
| Days | 2 days | |
| Number of meals | Breakfast 1 / Lunch 0 / Dinner 1 | |
| Schedule | Schedule | |
| 1 |
[Meeting Location] Noto Satoyama Airport (Meet and depart around 10:00 AM) | (Transfer by jumbo taxi) Arrival at Concert Noto [Orientation] (approx. 15 minutes) [Rice Syrup / Hands-on Experience] Yokoi Shoten (approx. 75 minutes) [Noto Soy Sauce / Tasting] Takada Soy Sauce Brewery (approx. 30 minutes) | (Transfer by jumbo taxi) [Lunch] Morimori Sushi Noto Main Branch (approx. 60 min) Note: Lunch is not included in the tour price. Please arrange and pay individually on site. | (Transfer by jumbo taxi) [Ishiri Brewery Tour & Tasting] Kaneishi (approx. 45 minutes) | (Transfer by jumbo taxi) [Miso Brewery Tour & Tasting] Shinde Shoten (approx. 45 minutes) | (Transfer by jumbo taxi) [Check-in] Hyakurakuso, Noto Tsukumo Bay (around 16:30) *Enjoy your stay with activities such as fishing from the pier and the cave bath [Fermentation Kaiseki Dinner] Hyakurakuso, Noto Tsukumo Bay (approx. 2 hours) [Accommodation] Hyakurakuso, Noto Tsukumo Bay |
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| 2 |
[Breakfast] Hyakurakuso, Noto Tsukumo Bay(08:00–09:00) [Check-out] Hyakurakuso, Noto Kujuku Bay (around 09:00) | (Transfer by jumbo taxi) [Dismissal Point] Noto Satoyama Airport (arrive around 09:40) [Optional Tour] Please note: Meeting and ending times, as well as durations at each location, may vary depending on the season and number of participants. Final details will be provided in the confirmed itinerary prior to departure. |
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| Price |
(2 GUESTS) 209,000 YEN PER PERSON (4 GUESTS) 135,300 YEN PER PERSON (6 GUESTS) 110,000 YEN PER PERSON If you would like to participate with a group size other than those listed above, please feel free to contact us. |
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| Included in the price |
*Transportation as indicated in the itinerary *Accommodation *Meals (1 breakfast, 1 dinner) *Admission fees and facility charges for sightseeing *Interpreter and tour escort services *Consumption tax and other applicable taxes *Pricing Note: Rates are per person based on double occupancy. A single supplement applies for solo use. Please inquire for details. |
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| Not included in the price |
*Transportation to and from the meeting and dismissal points *Any additional expenses not included in the itinerary, such as extra admission fees, meals, or transportation requested by participants |
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| Payment of travel fee |
Once the booking is confirmed based on your application details, we will send reservation confirmation and billing by email. Payment can be made by credit card (VISA / MASTER) or bank transfer. Please confirm your departure date, return date, tour details, traveler’s name etc. and make payment within 10 days of booking. *If the payment due date falls on a non-business day, payment must be made by the previous business day. *Bank transfer fees are to be borne by the customer. |
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| Regarding changes / cancellations |
Please request changes or cancellations by email or phone. Cancellations after booking confirmation are subject to the following cancellation fees: 20% of the travel cost if within 20 days from the day before the start date 30% of the travel cost if within 7 days from the day before the start date 40% of the travel cost if on the day before 50% if on the day of departure 100% of the travel cost if after departure or in the case of a no-show without contact |
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| Minimum Participants |
2 People If the minimum number of participants is not met, the trip may be canceled. In such cases, you will be notified at least 20 days before the scheduled departure date by written notice, phone, or email, and a full refund will be provided. |
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| Booking Deadline | Up to 10 days before the departure date | |
| Travel Terms | Please confirm the travel terms and conditions before applying. Travel Terms and Conditions for Domestic Solicited Package Tours |
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- Changes to Content
- There may be changes to parts of the program due to weather conditions, guide instructions, or the state of infectious disease spread on the day.
- Management of Valuables
- Please manage your valuables on your own.
- Presence of a Tour Conductor
- A tour conductor will accompany the group from the meeting point to the end of the tour.
- Contact with Our Company
- The method of contact with our company, should you need to communicate with us during the trip, will be provided in the confirmation document.
- Access to the Meeting Point
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Access to Noto Satoyama Airport
–By Air
*From Haneda Airport to Noto Airport
NH747: Dep. Haneda 09:00 → Arr. Noto 09:55
NH749: Dep. Haneda 15:10 → Arr. Noto 16:05
*From Noto Airport to Haneda Airport
NH748: Dep. Noto 10:35 → Arr. Haneda 11:40
NH750: Dep. Noto 16:50 → Arr. Haneda 18:00
*For details, please check:
https://www.noto-airport.jp/flight/
–By Train & Bus
From Kanazawa Station: approx. 2 hrs 30 min by Hokutetsu Express Bus (bound for Noto)
*Outbound: Kanazawa Station West Exit 07:15 → Noto Satoyama Airport 09:38
*Return: Noto Satoyama Airport 10:25 → Kanazawa Station West Exit 12:53
*For details, please check:
https://www.hokutetsu.co.jp/news/news-2865/
- [Accommodation Facilities]
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■ Noto Tsukumo Bay Hyakurakuso
● Room type: Standard Room (with shower & toilet)
Room facilities & amenities:
Shampoo & conditioner/Body soap & soap/Towels & bath towels/Toothbrush set/Comb & hairbrush/Hair dryer/Razor/Yukata (Japanese-style robe)/Refrigerator/Electric kettle/Complimentary tea set/TV/Safety box
- 【Transportation Used】
- Medaka Kotsu Co., Ltd.
- Travel planning and implementation
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Tokyo Governor Registered Travel Agency No. 2-8105
MIRAI Creation Company Co,.Ltd
3rd Yoshida Building 3F, 3-13-4 Akasaka, Minato-ku, Tokyo
Regular member of Japan Travel Agents Association (JATA)
Domestic travel business manager: Misako Kan
TEL: 03-6230-9855 / FAX: 03-6230-9856
MAIL: exp@miraidukuri.co.jp
Business hours: 10:30-19:30 Closed on Saturdays, Sundays, and holidays
(Contacts received by email, fax, mail, etc. outside of business hours will be handled the next business day.)