Work with tengusa seaweed in the ocean side port town of Nezugaseki to make a traditional type of noodle eaten by the local people of this region. This experience will teach participants about the local varieties of seaweed in this region and how to cook them in a kitchen space near the ocean. You will also get to eat your noodles together with your guide!
- Make Tokoroten noodles from scratch, a specialty of Shonai region
- Use locally-grown ingredients
- Learn about the importance of seaweed food culture