Mountain Village Food and Daily Life
"Learning the Satoyama Lifestyle " Half-Day Experience
Tachibana-cho in Yame City is a satoyama, or mountain village, where daily life centers on utilizing the abundant local resources and bounty of each season.
Daily knowledge once common to the area, such as making konjac and pickles, crafting with bamboo, farming, and mountain work, has yet to be passed on to the next generation and is on the brink of being lost. “Can we help pass the local culture on to the future by sharing the wisdom and experience with others through travel and hospitality?” From this thought, the program, “Learning Satoyama Daily Lifestyle" was born.
On this half-day program, visitors can experience and appreciate the food culture of Tachibana’s satoyama. The program includes a "satoyama lunch" where seasonal fruits such as bamboo shoots in spring, tomatoes and bitter gourd in summer, taro, mandarin oranges, kiwi, and strawberries in fall and winter, can be enjoyed. Participants will also learn how to make konjac, a typical dish of Yame, using traditional methods. Come experience the richness that Yame’s satoyama has to offer in this program!
- ● Enjoy a “satoyama lunch” prepared using local ingredients
- ● Experience the traditional way of making konjac using wood ash
- ● Visit The Former Ouchi Residence, Shiraki no Sato, which was renovated in April 2023
- ● Meet Ms. Nakashima and others at the Farmer's Guest House, Omichidani no Sato
Satoyama Lunch at The Former Ouchi Residence, Shiraki no Sato
Nestled in the valleys of Yame City’s Tachibana-machi, lies an old traditional Japanese house: “Shiraki no Sato, Kyu Ouchi-tei.” This was once the home of Chozo Ouchi, a politician who worked to foster friendly Sino-Japanese relations from the late 19th through the early 20th centuries. At one time, the house was on the verge of being abandoned, but a preservation group, led by locals, saved the house from going to ruins, restoring it to its current appearance. Enjoy a “satoyama lunch” full of seasonal vegetables and local ingredients in the newly renewed Former Ouchi Residence, which was completed in April 2023. Lunch will be served at kuma cafe on Thursdays, Fridays, and Mondays, and at YORA CONNE on weekends. From around February or March 2025, all day will be at YORA CONNE.
Make Konjac with Wood Ash, an Old-Fashioned Process on the Verge of Being Lost
In Yame’s satoyama, homemade konjac has long been made using locally grown konjac potatoes for special occasions as a form of hospitality. In the old days, “wood ash” made by burning wood at home, was used to create lye for making konjac. Nowadays, calcium hydroxide is used instead. In this program, we revive the traditional method of using wood ash to make konjac. Participants can also enjoy chatting with Ms. Nakajima of the “Farmer’s Guest House Omichidani no Sato” and feel the warm hospitality of the satoyama. (Please note that you will be asked to drive your own car from the Former Ouchi Residence to Omichidani no Sato.)
Becoming an “Inheritor of Satoyama Culture”
Even in this region, where the satoyama lifestyle remains strong, traditional cooking methods have almost become forgotten since the knowledge has not been passed on to the next generation. This program was created to help preserve such culture and wisdom. By joining this tour and learning the recipes – many of which are only used for entertaining purposes and require much time and effort – participants themselves can become “inheritors of satoyama culture.”
| Tour Code | GFYM17 |
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| Dates | Thursday – Monday 12:00-16:00 *Request type: Please send us your desired date using the inquiry form. We will check availability and get back to you. |
| Duration | 4 hours |
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| Language | Japanese (An English guide can be arranged for an extra fee) |
| Participants | Minimum 2 people / Maximum 10 people *All prices include tax *Please consult for groups of more than 10: tour@unalabs.jp |
| Location |
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| Reservation Deadline |
Up to five days before the start of the program
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| Payment Method | Advance payment by credit card (VISA, Master, Amex, JCB) |
| Attire | None in particular |
| What to Bring | Please bring an apron if you would like. |
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| Cancellation Policy | 3 to 1 day(s) preceding the tour start date: 50% of the tour fee Before departure on the day of the tour: 100% of the tour fee No-show without prior notification or cancellation after the start of the tour: 100% of the tour fee |
Travel Planning: Implementation
- UNA Laboratories Inc. (Fukuoka Prefectural Governor Registration #2-951)
- 3-12-22-302 Yakuin, Chuo-ku, Fukuoka-shi, Fukuoka Prefecture 810-0022
- TEL: 092-982-7956E-MAIL: tour@unalabs.jp
- Domestic Certified Travel Supervisors:
Aya Tamura, Noriko Yahata, Rei Watanabe - Business Hours:
9:00 a.m. to 5:00 p.m. Monday through Friday (Closed Saturdays, Sundays, and Holidays) - *Requests received outside of business hours will be processed the following business day.
- *Domestic Certified Travel Supervisors are responsible for transactions held at the sales office that processes customers’ travel. Please do not hesitate to contact the aforementioned Domestic Certified Travel Supervisors with any questions or concerns regarding the travel contract.
Tour Information
- Dates
- Thursday - Monday 12:00-16:00 *Request type: Please send us your desired date using the inquiry form. We will check availability and get back to you.
- Duration
- 4 hours
- Recommended Age
- Suitable for All Ages Free for children under 6 years old
- Price
- 6,500yen (tax included)
- Remarks
- *Child price: 4,000 yen (tax included) applies to ages 6-13
*Lunch and materials included
*This is a program where you transfer using your own vehicle