Frequently Asked Questions - Food & Culture

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Food & Culture

You're in luck. Rod Walters is a sake sommelier and educator, and he also knows plenty about shochu too. We can arrange exclusive guided visits to sake breweries with tastings. You'll learn how sake is made, the many different varieties of sake, and most importantly, how to enjoy sake. We can also arrange sake dinners, where delightful food and sake are paired. Brewery visits and dinners can be combined into an educational and enjoyable program.

These options are suitable for groups of five or more. They're ideal as part of a MICE program, especially from the point of view of incentives and team building.

Although geisha are typically associated with Kyōto and Tōkyo, geisha are also active in Shikoku. Let it be said right away – geisha are consummate entertainers. Whatever their age (and not everybody is young), they offer traditional Japanese style, music, dance, conversation, games and hospitality, which can be enjoyed equally by women and men. Their services are typically provided in the context of good food and drink.

For more detailed information, see our blog post (opens in a new window).

No. The widely believed notion that Japanese eat raw fish all the time is incorrect. Raw fish (sashimi and sushi) play quite a small part in the typical Japanese diet. Fish is more often served cooked (grilled, stewed, steamed and so on) than uncooked. And the Japanese also eat a lot of meat too. So if you don't fancy eating raw fish, it's easy enough to avoid it.