DIFFICULY
★☆☆☆☆
Approximately 6 hours
2–10 people
From
¥101,200 and up (tax included)
地域文化, ウェルネス
OVERVIEW
The Memory of Wheat, Nurtured by a 160-Million-Year-Old “Scar”
Prologue:
A “Flaw” Hidden in the Lush Satoyama Landscape When people think of Japan’s traditional landscape, they might picture rice paddies filled with water.
However, the scenery here in the Tokura district of the Akikawa Valley is a little different.
Surrounded by lush greenery, there are, for some reason, few rice paddies.
The reason lies deep beneath our feet, far underground.
This land hides a certain geological “fate.”
Chapter 1:
The 160-Million-Year-Old “Baumkuchen” Our journey begins by peering into the earth’s memory.
The “Shimanto Belt”—a geological formation born on the seafloor of the Jurassic period, approximately 160 million years ago.
Under the pressure of violent tectonic shifts, these rock layers piled upon one another, taking on the appearance of a “crushed Baumkuchen.”
This bedrock is riddled with countless cracks, causing rainwater to be immediately sucked deep underground without lingering on the surface.
“The drainage is too good.”
This was a fatal flaw for agriculture, especially rice farming.
Chapter 2:
The Wisdom of Our Ancestors: Turning a Weakness into a Blessing How did people survive in a land where water simply ran away?
They did not give up.
Chasing the fleeing water, they dug “yokoi-do”—unusual horizontal wells—to secure drinking water.
And since rice wouldn’t grow, they cultivated wheat, which thrives in dry soil.
With wisdom and ingenuity, the people overcame this geological handicap, which could be called an “old wound” of the earth.
This gave rise to the region’s unique and rich “flour-based food culture,” featuring dishes like udon and oyaki.
Chapter 3:
The Warmth of the Village, Wrapped Up in a Closed School Classroom It is you who will take up the baton of this long history.
The setting is the home economics classroom at “Tokura Shiroyama Terrace,” a building that retains the nostalgic atmosphere of a wooden schoolhouse.
Welcoming you are local grandmothers who have lived in this land and know the taste of wheat inside and out.
“Unlike Nagano’s oyaki, ours here is flat.”
As they teach you this, you knead the dough made from local flour and wrap it around seasonal “norabou” greens, yuzu, and miso paste.
Epilogue:
Savoring the Memory of the Earth The oyaki cooks on the frying pan, filling the air with a fragrant aroma.
Take a bite of the piping-hot treat, and the simple aroma of wheat fills your nose.
This flavor is more than just a local dish.
It is the very “story of the earth”—a grand narrative of strata formed 160 million years ago that absorbed water, and of the people who defied that force to sow wheat.
The taste of this dish, made with your own hands and rooted in the earth you walked upon, will surely be etched into your memory as an unforgettable experience.
Why ‘oyaki’ instead of rice here?” The answer lay in the story of “land with too good drainage,” as told by geological strata dating back 160 million years.
Wander around bedrock formations resembling giant “Baumkuchen” cakes, then learn how to make oyaki from a local grandmother in the home economics room of a defunct school.
Learn about a culture that turned the earth’s limitations into wisdom, and savor the exceptional taste of piping-hot oyaki that you’ve wrapped and stuffed into your mouth yourself.
Welcome to a nostalgic yet fresh field trip for adults that will satisfy both your heart and your stomach.
HIGHLIGHTS
Why "wheat" and not "rice"? A "Geo-Gastronomy" Experience Unraveling the Mysteries of the Land
This is not just a cooking experience. You will learn from the perspective of topography and geology why a "wheat culture" such as oyaki and udon took root in this region. This is an intellectual journey where the appreciation of food deepens as you learn about the background of how the land's constraints—that it's "too well-drained to be suitable for rice cultivation"—gave rise to a unique food culture.
Touching 160 Million Years of History: Exploring the “Shimanto Belt”—Layers Resembling Baumkuchen—and “Yokoi Wells”
We will tour the “Shimanto Belt,” a Jurassic-era geological formation dating back approximately 160 million years. Accompanied by a guide’s commentary, we’ll explore the dynamic workings of the Earth and the ingenuity of its people, including rock formations that display unique striped patterns resembling “a flattened Baumkuchen” due to intense pressure, as well as rare “horizontal wells” dug sideways to secure water.
Learn from “Grandma Teachers” in a home economics classroom at a closed school. Making the region’s unique “flat oyaki”
In the home economics classroom of a nostalgic school (Tokura Shiroyama Terrace), you’ll learn traditional techniques from local grandmothers. Unlike Nagano-style oyaki, these are characterized by their region-specific “flat shape,” and the fillings include local “norabou” greens, yuzu, and miso paste. The taste of the oyaki you make yourself, fresh off the grill, is truly exceptional.
ITINERARY
🥟🍂 Akigawa Valley and Tokura: A Journey of Geo and Oyaki
• 09:50 Meeting (Tokura Shiroyama Terrace)
◦ Meet at "Togura Shiroyama Terrace," a tourist facility utilizing a former school building.
◦ Meet with your guide and receive orientation.
• 10:00 Fieldwork begins (A walk to unravel the mysteries of the earth)
◦ Around Tokura Shiroyama Terrace ~ Akigawa Valley Geosite ~ Village Walk
◦ We will visit the Shimanto Belt, a geological layer dating back approximately 160 million years. We will explore the unique rock formations that resemble a "flattened Baumkuchen" and the secrets behind the land's excellent drainage (such as horizontal wells), learning why this area developed a "wheat culture" rather than a rice culture.
• 12:15 Lunch (School lunch)
◦ At the "Shokuinshitsu" restaurant within the facility.
◦ Enjoy a nostalgic "school lunch style" lunch featuring local ingredients.
• 13:15 Oyaki making experience
◦ In the home economics classroom, students will learn handicrafts from a local grandmother teacher.
◦ Made with local flour, it's filled with seasonal ingredients (such as wild greens, yuzu citrus, and oil-based miso). It's characterized by its unique "flat shape," which is different from that of Nagano.
• 14:45 Tasting and socializing tea time
◦ We sampled the piping hot oyaki that we had baked ourselves, along with tea.
• 15:30 Review and Shopping
◦ Purchase local flour, miso, and seasonal vegetables used in the experience.
• 16:00 Dismissal ◦ End of event at Tokura Shiroyama Terrace.
DETAILS
[A Journey of Memories Woven in the Satoyama: Tokura Geo and Oyaki Handmade Experience - Notes, Clothing, and Items to Bring]
This is an experiential tour that combines fieldwork exploring the geology (geo) of the Akigawa Valley with the traditional local method of making oyaki (a type of Japanese dumpling).
1. Regarding clothing
Please wear comfortable clothing as there will be fieldwork (outdoor walk) in the Akigawa Valley in the morning. Footwear (important): The walking route includes slopes and unpaved paths.
For your safety, please be sure to wear comfortable, non-slip shoes (such as trekking shoes or athletic shoes).
Clothing: Please wear comfortable clothing that allows for easy temperature regulation and movement.
We recommend using a backpack so that both your hands are free.
During the oyaki making activity: Since this is a cooking experience, we recommend bringing an apron if you are concerned about getting dirty.
2. Packing List
Backpack, drinks, towel, rain gear (essential as we may walk even in light rain), sunscreen, hat, insect repellent (depending on the season).
3. Regarding costs
What's included in the tour price:
Includes expert guide fee, oyaki-making experience fee (materials included), and lunch (school lunch style menu).
What is not included in the tour price:
Personal beverage expenses, and the cost of purchasing local specialties (vegetables, miso, flour, etc.).
These costs will be the responsibility of the participants, so please prepare cash.
4. Response in case of rain
In principle, the event will proceed even in light rain.
However, the event may be canceled or modified if severe weather conditions are expected that make it difficult to ensure safety.
The criteria for cancellation and the method of notification will be determined in advance according to the organizer's regulations.
5. Other Notes
Physical load:
Fieldwork involves walking on slopes and in areas with uneven terrain.
If you have concerns about your physical fitness or need to adjust your walking pace, please consult with your guide in advance.
Allergy-friendly options:
Oyaki are made using wheat flour, local vegetables (Norabo greens, yuzu citrus), oil-based miso paste, and sweet bean paste.
If you have any food allergies, please be sure to inform us of the details when making your reservation.
Consideration for the local community:
The location for the experience, "Tokura Shiroyama Terrace," is a community facility that utilizes a former school building.
Also, since the walking trails are part of the local residents' living area, please be sure to follow proper etiquette.
6. Meeting place and contact information
Meeting place: 9:50 AM at Tokura Shiroyama Terrace (325 Tokura, Akiruno City, Tokyo).
Organizer/Inquiries:
Tokyo Yamagawa DMC Co., Ltd.
(Email: info@fwness.com).
Get in touch with our team for quotes and advice,
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