Sakata lacquerware store

Nostalgic taste handmade workshop

On the first floor, sweets and side dishes such as Kushimochi, Sesame Kamasu, traditional-flavored Kyabamochi, Sanshokumochi, and ``Multi-grain starch syrup'' certified by a food master are sold. There is also a workshop on the second floor where 5 to 10 people can try their hand at it, where you can learn from food master Kyoko Horiguchi how to make Yanagibatto, handmade soba, millet dango, Higan dango, and Kenchin soup. .

Natural salt making experience

Noda salt, which has a long history, was made using a method called ``direct boiling salt,'' in which seawater was boiled down directly. In 1945, just after the end of the war, more than 130 salt pots were said to have been built on the Tofugaura coast, and at a time when rice was 5 yen per sho, salt was 35 yen per sho. It is said that they were traded at even higher prices in Morioka and Akita. With the discontinuation of self-sufficient salt production in 1949, the tradition temporarily ceased, but has been revived as an experience event in recent years. This ``experience of making natural salt'' can be done at Eboshi-so.

Ube rice cracker shop

A long-established Nanbu rice cracker shop in Kuji City. Our various rice crackers are low in salt and sugar content, bringing out the flavor of the ingredients, and the more you bite into them, the more delicious they become.