experience
Experience Programs
Experience Tokushima's traditional culture
At Awai Shoten, we showcase the charm of the handicrafts of people who live in harmony with Tokushima's nature, as well as the food and crafts that are rooted in the land.
We don't just "deliver" our products, we also value opportunities for people to actually "touch and experience" them.
The atmosphere of the dyeing room where indigo comes to life
A summer afternoon working up a sweat in the tea fields
The quietness of the brewery, filled with the aroma of fermentation
The scenery and encounters with people that can only be experienced in that place make you feel even more deeply the thoughts that went into the products.
Why not experience the authentic handicrafts of the region with all your senses?
Please feel free to join us.
01
Indigo dyeing experience
"Awa indigo" is a traditional craft that Tokushima boasts to the world. You can experience the rare "natural lye fermentation" method of genuine indigo dyeing at the Honaizome Yano Factory.
The moment you step into the indigo dyeing site, the scent of "fermenting indigo" quietly lingers in the air. Fabric is dipped in this indigo liquid, exposed to air, and then dipped again - the process of slowly layering deep indigo colors while facing the power of nature is truly worthy of being called "living dyeing."
During the experience, you will be able to dye small items such as hand towels and stoles and take them home with you. The craftsman will also provide a detailed explanation of the history of indigo and the mechanism of fermentation.
Enjoy the precious time you spend facing the colors of natural materials and creating a one-of-a-kind indigo dyed piece.
02
Making Awa Bancha
Awa Bancha, a traditional tea from Kamikatsu Town, Tokushima Prefecture, is a post-fermented tea made using lactic acid fermentation, a process that is rare worldwide. In this experience, you will be able to experience the entire process of making Awa Bancha, from harvesting in the summer tea fields, to sorting, boiling, rubbing, and storing in barrels.
Starting with hand-picking each tea leaf in the steeply sloping tea fields rich in nature, the process of slowly brewing the tea using traditional methods is truly a time to come face to face with nature. Under the guidance of local tea farmers, you can also learn about the local lifestyle and fermentation culture.
The harvested tea is left to ferment naturally for several months, and the finished product is then delivered to your home.
Why not not just drink tea, but experience the charm of tea through the process of making it with all your senses?
03
Tour of the miso storehouse
A tour of the Inoue Miso Soy Sauce brewery, which continues to preserve traditional manufacturing methods, allows you to experience the depth of fermented foods and the careful handiwork of artisans.
For over 100 years since its founding, the miso, which is slowly aged in large cedar vats, has been a staple on local dining tables. The aroma of fermentation quietly wafts through the brewery, and the activity of microorganisms is alive and well.
During the tour, the craftsmen will personally explain the preparation and fermentation process, as well as the history of the brewery. The tour also includes a miso tasting experience and a tour of the preparation site.
This is a rare opportunity to experience the "behind the scenes" of food, something that is usually difficult to access.
Recommended for those interested in the world of fermentation and food production.
Application Form
If you would like to participate in the experience program, please fill out the application form below and apply.
After checking the information you have entered, a representative will contact you by email or phone. At that time, we will provide you with details such as schedule adjustments and what to bring.