Daigenta Kobo Workshop is a facility where you can experience Japanese food cultures, such as Soba making, Sasa Dango (traditional Japanese sweet consisting of bamboo leaf rice dumplings), Chimaki (sticky rice with various fillings wrapped in a bamboo leaf), anbo (grass mochi), Konnyaku (konjac/yam cake) and Miso (fermented soybean paste) that are unique to the Uonuma region. The workshop is located at the foot of Mt. Daigenta in Echigo-Yuzawa and this mountainous region is well known as one of Japan's best areas for heavy snowfall. You can use rare tools that are wouldn’t normally fine in ordinary households even in Japan and listen to the history of how the Uonuma food culture was born. Sasa Dango (bamboo leaf rice dumplings) use mugwort, which is a kind of medicinal herb, so you can get dietary fiber and vitamins from them.

Each workshop takes about 1-2 hours. Prior reservations will be given priority. (If you make a reservation in advance, you can order tempura, soba, and udon)