The Fukuzumi district of Tanba-Sasayama City is a relaxing rural village where rich nature and historic townscapes coexist. In the Tourism Department's ``Tourism and Urban Development Practice'' class, we are working on creating a food culture experience program in the Fukuzumi area of Tamba-Sasayama City, as a project commissioned by the Hyogo Prefecture Tanba Prefectural Bureau.
The students have been considering ideas for food culture experiences from a variety of perspectives, including not only local ingredients, but also the management of satoyama that provides abundant water, old folk houses as eating spaces, and a focus on food safety. Ta.
On December 2023, 12, we selected three of these ideas and implemented a monitor experience program with the cooperation of Shinki Bus Co., Ltd.
It was the coldest day of the year. Although the temperature was -8 degrees Celsius at XNUMX a.m., all participants gathered in Fukuzumi, except for those who had to give up due to engine trouble.
After first explaining the history and characteristics of Fukuzumi, we moved on to the experience of chopping wood.
A person from Satoyama Stove, which has a store in Fukuzumi, gave a demonstration of how to chop wood using an ax and a machine, and then the participants tried their hand at chopping wood.
We also heard from local residents that mountain management is becoming difficult due to depopulation and aging, and heard that it would be possible to enjoy chopping firewood while contributing to local forest management. He was also nodding.
Next, we divided into pizza experience and coffee drip experience, and went to each store.
At Pizza Omoto, we heard from the shop owner who had immigrated about his experience of DIY in an old folk house, then received a lecture about the shop owner's specialty pizza, and then experienced making an original oven-baked pizza.
True to our commitment that the dough is the most important thing, everyone enjoyed the chewy yet crispy dough and the toppings, all with smiles on their faces.
At Magnum Coffee, they received a detailed explanation of the drip method, and by comparing the drinks, they were able to understand the subtle differences.
After hearing the owner's entertaining story about food safety and coffee bean producers, some participants said, ``I want to come again.''
During this monitor experience, we asked participants to complete a questionnaire to collect their impressions of the experience and points for improvement.
From the beginning of the year until February, we plan to work with business operators to develop an experience program that can actually be sold on a regular basis.
