Much of Hokkaido’s herring was once dried into fertiliser and shipped south to grow rice, hemp and indigo. Kombu took the same route to Kyoto and Osaka, becoming the base of dashi. Herring fed Japan’s fields; kombu flavoured its kitchens. Guests taste it today: Tanada’s lamb in Esashi, Yoichi wine, fermented dishes in Otaru.
“The people on this journey love Hokkaido and know its value; no guidebook lists them,” said Motoi Mori, Founder and CEO of Smart Discovery. “Through them, guests come to know the land deeply. We can’t hand anyone a discovery, but we can create the conditions for one. Discovery runs both ways; our hosts learn too. This journey is for travellers eager to learn.”
AloJapan.com