FOOD CULTURE, LIFESTYLE, AND SATOYAMA PICNIC

The rice crackers are made from a special kind of mochi rice from Niigata and are toasted on an open hearth called an irori that was the very heart of a traditional dwelling. You sit around the hearth turning your rice cracker over the heat until you are satisfied with how well done it has become. You can also adjust the strength of the flavr to your liking (and in this region of harsh winters and heavy snow, stronger flavors are often preferred.)

A full course dinner of creative cuisine at its best that incorporates many unique aspects of Yukiguni cuisine; plants and mushrooms foraged from the mountain slopes, fermented ingredients, vegetables stored under snow to bring out their flavors are just some of the local specialities. Cooking around the coals of an open hearth is a traditional technique that has been passed down through the generations at ryugon and it is used to perfectly grill the meat and fish. Each dish reveals something about the history or culture of Yukiguni and the wisdom it has taken to survive the long winters. Another source of pride of the area is the delicious local sake. These and locally produced wine are the perfect accompaniment to this feast.

A stay in ryugon is an experience in itself. The original buildings were constructed from traditional dwellings of the area and then the whole facility went through an innovative redesign. There are three types of room that all offer a different style and experience: the Villa Suite, the Classic, and the Private Villa. It is almost like staying in a museum and every guest should explore the buildings to learn their secrets. There is a POP GUIDE audio tour to help you learn about this fascinating hotel.

Under the gentle supervision of a local lady who has been brought up in the food culture of the region you will help prepare a meal of traditional rural dishes that are household favorites in Yukiguni. Prepare a fire and cook the rice over the flames in the traditional kamado pot which produces wonderfully moist rice. Your hostess will share her knowledge with you as you work together, and you will learn about different aspects of the food in the region where having enough food to last through half a year of winter was vital. The different ways of preserving and fermenting food are now staples in the cuisine of the area.

ryugon sits on the edge of the town so with a short stroll you can explore what Muikamachi has to offer. A local guide will accompany you and point out items of interest that you may miss if on your own. You get a good sense of the way of life as you watch people go about the daily chores, and you can check out the local stores that are so different from the big cities. Come in winter and you will likely witness the daily task of clearing snow and watch as even the elderly residents skillfully wield a shovel. It's fascinating to experience such a different way of life close-up.

The perfect way to soak up the atmosphere of the town is to head out with a guide and drop in to a number of local izakayas or restaurants. You'll be introduced to some of the best places to eat and drink that are local favorites and well frequented. It is also possible to enjoy this tour without the guide (bookings can be made for you in advance and meal coupons provided.)

A stay in ryugon is an experience in itself. The original buildings were constructed from traditional dwellings of the area and then the whole facility went through an innovative redesign. There are three types of room that all offer a different style and experience: the Villa Suite, the Classic, and the Private Villa. It is almost like staying in a museum and every guest should explore the buildings to learn their secrets. There is a POP GUIDE audio tour to help you learn about this fascinating hotel.

Beyond ryugon stretch rice fields as far as the eye can see and a BESV e-bike gives you the opportunity to explore the by-ways that meander around the paddies. Rice is an important part of life in the valley and the rice fields receive constant care and attention as they change throughout the seasons. Flooded with water in spring they reflect the surrounding mountain peaks. By summer they look like a sea of green with a gentle breeze making waves across their surface. In fall the valley is covered in gold and then the harvest begins and the much awaited new season's rice is ready to be enjoyed. For a bit of variation to your ride you can visit Untoan, a beautiful zen temple that is rich in history, or Bokushi-dori which sits on the old trade road and has been restored to look like a period post town.

Savor a delicious picnic lunch as you relax out in nature gazing over the rice fields. It is no ordinary picnic but composed of mountain plants, seasonal ingredients, and bursting with the flavors that are representative of the cuisine in this area. The main dish is a Japanese style paella served in an earthenware pot. For that extra dash of indulgence why not enjoy a glass of local wine or sake with your picnic? To finish off this al fresco dining experience there is a freshly baked dessert from the hotel's own patisserie. (In the event of inclement weather the lunch may be served indoors.)