Begin with an introduction to the rich fermentation traditions that have developed across Aichi. Learn how miso, soy sauce, vinegar, sake, and mirin shape the region’s cuisine.
Explore the two key ingredients in Moriguchizuke: sake kasu (sake lees) and mirin kasu (mirin lees). Learn about their characteristics and taste sake and mirin.
Meet Moriguchi daikon, a long, slender local radish, and discover how it is pickled over about three years through repeated stages using specially blended sake and mirin lees.
In this hands-on experience, blend the two types of lees to prepare a pickling bed, then try shiage-zuke, the final stage of traditional Moriguchizuke-making.
Afterward, enjoy dinner at Suzunami, Yamato-ya’s restaurant, featuring fish marinated in mirin lees, red miso soup, Moriguchizuke, and kasu vinegar. You can also browse the shop for traditional pickles and local specialties.
About Yamato-ya Moriguchizuke Sohonke
Yamato-ya Moriguchizuke Sohonke is a long-established producer preserving this signature Nagoya specialty. Its flagship store in Sakae offers Moriguchizuke and related products, while Suzunami is known for set meals featuring fish marinated in sake lees.
Meet your English-speaking guide at the flagship store of Yamato-ya Moriguchizuke Sohonke, a long-established producer specializing in one of Nagoya’s best-known traditional foods. Your guide will accompany you throughout the experience and provide interpretation.
Meet your English-speaking guide at the flagship store of Yamato-ya Moriguchizuke Sohonke, a long-established producer specializing in one of Nagoya’s best-known traditional foods. Your guide will accompany you throughout the experience and provide interpretation.
