Experience One
"Arare"(Small rice Crackers) hands-on baking experience where you can make crisp "arare".
Please enjoy this rare experience.
‡@ Authentic baking using the grid grill.
‡A Once the "Arares" are baked brown, they are dipped into the secret soy sauce.
‡B You season them and dry them, and the soy sauce "Arare" are done.

You can take them with you as a souvenir.
@Experience Two
Red and white rice cakes in the shape of a tortoise shell, which were presented to the Imperial Family.

You bake the red-and-white rice cakes in the shape of a tortoise shell.
"WOW!!" Cheers rise as the white hands and feet of the tortoise swell out.
@Experience Three
"Houjicha"(Roasted tea) Hands-on Roasting Experience. You roast tea leaves using a tool called a "Houjiki". The fragrance is unbelievably good when you pour hot water onto the tea leaves just after roasting.

Course including all three of the above.

The three kinds of hands-on experience

1. "Arare" baking.
2. Imperial Family presentation rice cake in the shape of tortoise shell.
3. "Houjicha" Roasting


Cost:
Course1: Tax-excluded: 1,500yen
(Only Arare(Small rice Crackers) hands-on baking experience)
Course2: Tax-excluded: 2,000yen
(including the three hands-on experience)

The price is the same for adults and children.
The direct number to call for booking is : 075-417-6670

¡Why does Kyonishijin Kasho SOUZEN accept children into their hands-on baking experience?

A large number of children have come for on-site training in the main shop of Kyonishijin Kasho SOUZEN over the years.

They learn the history, and the manufacturing method of the rice crackers and taste the rice crackers they baked themselves.

The first time I did on-site training, seven primary school boys and girls came from the local Nishijin area.

When I asked them if they knew what "Arare" was made of, they said they thought it was made of stuff like potato, or a kind of powder and salt.

Then what they said next really shocked me.

They said that they didn't eat "Arare" and they preferred potato chips, and they couldn't understand why you would go to so much trouble.
However, the children's attitude changed once I explained the difference between "Arare" and "Osenbei" in terms of ingredients and manufacturing processes and my uncompromising approach, sense of tradition and pride.

Then we started the hands-on hand baking demonstration.
The children's eyes lit up.
They didn't complain that it was hot on their hands as they baked the rice crackers.
As I watched this, I realized how important it is for adults to pass on traditional skills and knowledge to the next generation.
It is a gradual process. but since that day, I have been making an effort to convince children of the value of genuine skill and taste.
This encourages the revitalization of the whole industry as well as Kasho SOUZEN and it won't happen overnight, but I believe that it can be the foundation of a more sophisticated culture we can pass onto future generations.

The Kasho SOUZEN main shop is filled with the laughter of children today.
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