At the only remaining 140-year-old thatched-roof inn in the Tomita area, you can make “Gohei-mochi,” a local dish of the Tono region, using “Koshihikari” rice grown by the NPO Association for Preserving the Best Rural Landscape in Japan. You will mash the freshly cooked rice, form it into a skewer, spread it with a soy sauce-based sauce, grill it, and eat it.
With the guidance of a Tomita mother, you will feel like you’ve returned to the countryside♪