Vegetable cultivation and harvest
Many Tsushima people have farm field, and grow a variety of crops for themselves. They so happy that they can eat fresh vegetable anytime. Now, let's go to the field to get food for dinner!
About this activity
Various work experiences
Not only harvest experience, but also planting seeds and nursery plant, getting rid of weeds, cultivate land, etx., there are always things to do in growing vegetable throughout a year. It is fun and pleasing to see your vegetable grow day by day. Farmers says with smile ” it is same as raising kids”.
Spring Summer Autumn Winter, you can enjoy seasonal vegetable.
- Spring etc.
- Watermelon (yellow and red)
- Japanese banana (soak with leaf mustard)
- Summer vegetable like cucumber, tomato, aubergine etc.
- Sweet potato
- Artichoke etc.
- Japanese radish
- Carrot (yellow and red)
- Chinese Cabbage
- Leafy vegetable like spinach, potherb mustard
- Spring onion etc.
Things to bring
- Clothes you don’t mind getting dirty (thin long-sleeve and long-trousers are better even in summer to protect you from sunshine, weeds and insects).
- Sun block
We provide you with any equipment for farming. We lend gloves and long boots, but large and small sizes may not be available. So if you need, please bring it yourself.
|Duration||1 ~ 12月|
*These activities are optional services for guests who stay at NOHAKU (farmstay). Only activities without farmstay are not available.
Nohaku pffering this actibity
Hotel in mountain village Inaka-ya SAITO
They are the only farmers in Tsushima that have qualification for Doburoku. Host father hunts wild pigs, deer and ducks, and host mother makes processed goods out of soba wheat, mochi (rice cake) and more. They do everything.
Guest house at which everything is hand-made. Meat is hand-made too! We treat you with Gibier cuisine using wild-pig and deer that father catches. This house is at Uchiyama region conveniently close to Izuhara.
Accommodation name originates from big ginkgo tree just behind their house. They will host you with fishing experience by host-father and local cuisine by host-mother using ginkgo.