Cuisine and Culture Tour of Japan
The Culinary Institute of America’s Culinary Tour of Japan is for students of the Culinary Concentration Japanese Cuisine: A Study of Tradition, Flavor, and Culture with Suntory Visiting Professor of Japanese Studies.
View the sample itinerary, including behind-the-scenes access available only through CIA connections. See first-hand the production of unique ingredients, experience culinary traditions unchanged for generations, build relationships, and (of course) taste, taste, taste!
This culinary tour is specifically designed for CIA students registered for the Japanese Cuisine Concentration. The Japanese Cuisine Concentration and tour are made possible by a leadership grant from Suntory, together with additional support from the members of the Japanese Studies Leadership Council and other supporters. Nearly all in-country travel, hotels, site visits, meals, and faculty leadership and staff support costs that are part of the official itinerary will be paid for by the program’s supporters and the CIA. Students participating in the tour are responsible for international airfare to Japan, transportation to and from airports in the US and in Japan, selected meals (as noted in the itinerary), and any miscellaneous, personal expenses. Students who take the concentration must participate in the tour as a part of the Concentration Curriculum.
Selected Highlights from the Itinerary
Nagatani-en (Donabe Maker)
Established in 1832, Nagatanien has carried on tradition and techniques of Iga-yaki (Iga ware) under the spirit of “makers must be the real user”. The seventh generation of Nagatanien is devoted to creating pot ware with consideration of lifestyles which evolve along with civilization. In 2011, ”Noborigama (climbing kiln)” and “Taishokan” and in 2014, “Omoya (main building)” and “Bessou (villa)” were registered as National Tangible Cultural Properties. “Noborigama (climbing kiln)” was in operation since the establishment of Nagatanien in 1832 until the 1970’s. It is said that this climbing kiln (16 multi-chambered climbing kiln) is the only existing one of this scale in Japan.
Minokichi Honten Takeshigero
Takeshigero is the main store of the well-established Kyoto cuisine restaurant Minokichi which has a history of more than 300 years. Located in a bamboo grove, Takeshigero is part of the specific cultural and natural settings of Kyoto, which offers a unique experience of Kyoto cuisine and Japanese culture.
Iio Jozo Vinegar Production
Iio Jozo is a rice vinegar producer with a history of more than 120 years. Since its establishment, the company has been producing vinegar, keeping through the years the traditional methods of production. Iio Jozo is the only vinegar producer in Japan, which has developed a closed production cycle - from growing rice in its own fields through the production of sake to the final product.
Suntory and Yamazaki Whiskey Distillery
This is the birthplace of Japanese whiskey. Yamazaki’s site in Osaka has unique access
to high-quality mineral water and is situated in a humid climate perfect for aging whiskey in barrels. Some of the rarer casks are made of Japanese oak, which helps the whiskey develop aromatics that are distinctly Japanese. Suntory is the generous sponsor of the CIA’s Japanese Studies program.
Tsuji Culinary Institute
Take a tour of Japan’s largest culinary institute and the CIA’s partner institution for the Advanced Cooking: Japanese Cuisine class. This is also the home of Murashima-Sensei, already beloved by CIA students and faculty alike! See how your counterparts in Japan are working to become rising stars in the food world.
Summary Itinerary
Day 1: Each participant will travel on their own to Osaka, typically at the Osaka Kansai International airport. We will get settled into our hotel in Osaka and will have a short orientation that evening followed by a casual dinner of okonomiyaki.
Day 2: The next morning, we will be based at the world-renowned Tsuji Culinary Institute (TCI), the home school of Chef Murashima, our chef-instructor for the Advanced Japanese Cuisine course that is a part of the concentration at the CIA. Our day will include a presentation and interactive discussion with Mr. Tsuji about the history of Japanese cuisine to set the tone for the tour. We will have a bento box lunch and we’ll also engage in some hands-on cooking demonstrations at TCI. Then we will visit the shopping area for kitchen tools and table top wares (Doguyasuji) and perhaps a “depa-chika”, a department store basement food marketplace. We will have free time in the evening, and you will have dinner on your own.
Day 3: The following day we will take a field trip outside of Osaka to the town of Iga in Mie Prefecture to visit one of the last families making traditional Donabe – Nagatani-en. We will travel by bus to Nara with a bento lunch to eat along the way. In Nara, we will visit the Todaiji Temple, after which we will return to Osaka on our bus and enjoy a dinner of Yakiniku hosted by ZEN-NOH.
Day 4: Saturday, we will pack up and load our bus to head to the pastoral Kyoto coast and countryside. We will visit the lovely Wakuden-MORI for lunch, and to learn about their use of seasonal and local ingredients in their cuisine and products. We’ll then visit with Mr. Iio and learn about rice fermentation at his sake brewery for vinegar production, and his traditional-method vinegar brewing company. Dinner will be a make our own Japanese hand rolls with an Italian twist. We’ll check into our Kyoto hotel at the end of this long day.
Day 5: The next day will include a visit to Yamazaki Whiskey Distillery visit, hosted by our SUNTORY supporters. We will have a soba lunch following our Distillery visit, then head to GEKKEIKAN for a sake lecture and museum tour. We will make our way back to the hotel for a quick change and then walk to our evening location for an authentic tea ceremony and a Kaiseki dinner at Minokichi Honten Takeshigero.
Day 6: Monday is a day of Kyoto exploration. We’ll start with a discussion of Kyoto Cuisine and restaurant business by Plan.do.See. We’ll follow that visit with a Yudofu (tofu based) lunch, and then visit the famed Nishiki Market. You will have free time for the late afternoon and evening to visit temples, explore food or craft shops, or just enjoy the history and culture of this lovely historical city. We’ll arrange to transfer our luggage to Tokyo by courier this day and dinner will be on your own.
Day 7: The next day, we will gather our carry-on bags and board the Shinkansen train to Tokyo. We’ll visit SUNTORY headquarters to learn about the company of our premier program supporter, Then we will head to a lunch at a new Robot Café. The afternoon will include a visit to a traditional wagashi demonstration at Toraya Confectionery, and then we will check in to our hotel and perhaps have a brief amount of free time. Dinner is planned to be Unagi.
Day 8: Wednesday we will visit the Tsukiji fish markets, where we will tour, and you will have the opportunity to select various small cafes for lunch, which will be on your own. We’ll then have a series of interactive culinary lectures and demonstrations at Yanagihara Cooking School. Dinner is planned to be traditional omakase sushi.
Day 9: Thursday will be the final day of our tour. You will have some free time in the morning for exploration on your own. We will join together at a new shopping area for a lunch in the restaurant of Chef Mikuni. After lunch, we will visit Zeroco to learn of their new technology to maintain freshness of quality food and contribute to environmental sustainability. We’ll finish the day with a final special group dinner and farewell party, with local guests.
Day 10: Friday is departure day back to the U.S. or the day you continue your Japan journey on your own. Flights to the US depart from Tokyo Narita or Haneda airports.
