Enjoy Japanese tea and a vegetarian breakfast at a former temple lodging that is 180 years old.

【Highlights】
Sera has flourished as a rice-producing region for over 1200 years.
While savoring locally grown rice and tea, you will experience the culture and lifestyle of the satoyama (traditional Japanese rural landscape).

【Itinerary】
10:00 AM: Meeting
Enjoy a cup of "welcome tea" at Fukuchi-in Temple.
While learning how to brew delicious tea, we will share stories about the region's history and its connection to rice and tea.
Experience the rich food and nature of the satoyama in the atmosphere of a temple lodging built during the Edo period.
(At the same time, we will begin cooking rice in an earthenware pot.)

10:30 AM: Breakfast/Early Lunch
Enjoy rice from Sera, cooked in an earthenware pot.
Side dishes will be vegetarian cuisine without using any animal products (miso soup, sesame tofu, etc. In winter, soy milk hot pot will be served).
Enjoy the gentle flavors that bring out the natural taste of the ingredients.

11:30 Stroll through the grounds of Imakoyasan
After lunch, we will stroll through Imakoyasan with our guide.
Imakoyasan, which has ties to Koyasan in Wakayama and is said to have been founded by Kobo Daishi,
is dotted with solemn buildings such as Ryugeji Temple, Kaminohashi Bridge, and Niu Shrine.
We will also take you to a place where you can enjoy a panoramic view of the Satoyama (rural landscape) of Sera.

12:00 Return to Fukuchiin and disband.

[Details]
Setsugetsu Fuka Fukuchiin
"Setsugetsu Fuka Fukuchiin" stands on the approach to Imakoyasan, a historical site in Sera Town, Hiroshima Prefecture.
A temple lodging built in the Edo period has been renovated and reopened as a Japanese tea cafe.
They offer sweets and vegetarian dishes using local ingredients, including Hiroshima native tea.

〇Hiroshima Native Tea
Sera Town produced as much as 300 tons of tea in the early Showa period. Due to agricultural diversification and a shortage of successors, many tea plantations were left neglected. Amidst this situation, Mr. Takahashi of TEA FACTORY GEN, who studied tea in Kyoto, Kagoshima, and Nagano, travels to Sera to revitalize, cultivate, manage, and manufacture tea plantations.
Instead of repeatedly harvesting using fertilizers and pesticides, he cultivates tea without pesticides or fertilizers, harvesting only once or twice a year, allowing nutrients to be properly distributed to the tea plants. By cultivating native varieties rooted in the land and not genetically modified, he is committed to sustainable agriculture that is resistant to drought and disease.
Please enjoy the natural sweetness of the tea, not the "umami" created by fertilizers, and a taste reminiscent of a pure breeze.