Noto "Sea and Fermentation" In-Depth Tour: Rice Candies, Soy Sauce, Fish Sauce to Miso x Fishing in Jiuzhuwan Bay x Bailezhuang Hot Springs - A Complete Guide for High-end Packaged Tours for 1 Parking Day and 2 Days (with Official Links)

Do you want to experience the "Sea x Fermentation" lifestyle in Noto Peninsula, Hokuriku? ByMiraidukuri ExperienceHigh-end small group planning"Noto Fermentation Tours - "Sea and FermentationThe product will be available for sale in October 2025. Interviews with local workers in the fields of rice飴, soy sauce, fish sauce, and miso.Ninety-nine bays (くじゅうくばん)The natural experience withPak Loh Chong (Pak Loh So)The hot springs lodging, and finally, the "Fermentation Enjoyment Table", which turns the flavor of the region into a table of hospitality. This article summarizes the highlights of the itinerary, prices, and booking methods, and includesOfficial Linkswith each of the points ofAddress・Telephone・Official websiteThis will facilitate planning for overseas travelers.

Itinerary Overview｜Who should attend? How to have the best time?

Tourist name:Noto Fermented Therapeutic Rice - "Sea and Fermentation" - Noto Food Culture Nurtured by the Sea - The Noto Food Culture
The departure area:October 2025 - February 2026 (it is recommended to contact the organizer for the desired date)
Assembly Location:Meet at Noto Satoyama Airport around 10:00am.
Patterns:1 berth 2 daysunitaryitary(Private tours only)
Minimum into line:2
Price reference:From ¥209,000 per person for 2 persons / from ¥135,300 per person for 4 persons / from ¥110,000 per person for 6 persons (2 persons, 1 room basis, single person rate increase)
Official Page (Enrollment):Japanese Page｜English Page
Assembly Transportation Reference:Nitoriyama Airport(Haneda ~ Noto about 60 points).

Highlight 1｜FERMENTED×SEA Staff Tour: Eating Noto in the Land and the Time

Matsubo Candies (Yokoi Shoten) - 500 Years of Gently Sweet Taste

Matsubo Rice Candies, made from fermented rice and barley, are available in Noto.Matsubo (name)The region has been passed down for hundreds of years and is now owned byYokai StoreFamily Guardianship. The tour will include an introduction to the history and principles of enzymes by the owner of the store, as well as a demonstration of some of the processes involved, to understand why this "natural sweetness" has survived for so long in the seaside community.

■ YOKOI SHOP
Address: Matsunami, Noto-machi, Hosu-gun, Ishikawa Prefecture (based in the Matsunami Shopping Street area)
Official Website:Matsubo Rice Candies Special Station／Yokai Shoten Official

Takada Shoyu Store - The best fish flavor in one bite!

The company was founded in the Edo period and has been brewing local flavors for the 9th generation. Although the factory was damaged by the Noto Peninsula Earthquake in 1968, it was restarted with the support of the community, and the local soy sauce flavor "suitable for sea fish" continues to be produced. Visitors can learn how Noto's climatic conditions affect maturation and flavor.

■ Takada Shoyu Store
Address: 〒927-0432 99 Udezu-shin, Noto-cho, Hosu-gun, Ishikawa Prefecture
Tel: 0768-62-0124 Official:https://www.ushitu.com/

Ishiri (Kaneishi) - Noto's representative fish sauce

Ishiri (also known as "Ishiru"), a fish sauce made by fermenting the offal of squid with salt, is a symbol of Noto's seasoning. VisitingCaneyAt the Fish Sauce Collection, you will learn about the key to the long-term maturation of raw materials and how to achieve the concentrated flavor of seafood in a single drop.

■ Kaneishi Co.
Address: Noto-cho, Hosu-gun, Ishikawa Prefecture (around Ogiki-ko)
Official:Corporate Website／Ishiri Product Page

SHINODA SHOP - Natural Miso for Fishermen

originate inlogjamThe demand for "Miso that can be eaten on board" was met with a demand forMade of natural quartzHandmade miso that is matured in one year is very compatible with seafood. When you enter the miso store, you can smell the four seasons and the time of Noto, from the steamed beans to the koji to the finished product.

■ Shindei Shoten (Okunoden Miso)
Official:https://www.okunotomiso.com/

Highlight 2｜Ninety-nine Bays×Sea Fishing Experience：Bring the sea breeze and the sound of the tide into your trip.

僅Paradiso ResidentsThe exclusive fishing pier can be used by both novice and experienced anglers to relax and fish in the calm bay. When there is a great view, the clear blue color of the inlet and the stacked headlands form the outline of the bay like a lake, and this is Noto's daily scenery.

■ Noto Ninety-nine Bay Pak Lok Chong (Pak Lok Soong)
Address: 〒927-0552 11-34 Koshizaka, Noto-cho, Hosu-gun, Ishikawa Prefecture
Tel: 0768-74-1115
Official:Museum Official Page／Group Website

Highlight 3｜Udezu Fishing Port's "Auction" - A scene where the sea meets life

Noto yellowtail, one of Noto's representative flavors in winter, is available atUdezu Fishing HarborDisembarkation. If there is a suitable time in the trip, you can observe the auction process, understand the practice of trap fishing and resource sustainability, and feel the tension of the fish market where the smell of salt and the sea breeze are intertwined.

■ Udezu Fishing Harbor (Noto-cho)
Sightseeing information:Noto Town Sightseeing Special, "No To Hanburi

Table Finale｜Fermentation

After recognizing the stories of the staff to"Fermentation and Enjoyment"A day's study is turned into a memory of taste: nabe (hot pot) flavored with isiri, desserts made with centuries-old rice candies, sashimi with Noto soy sauce, and miso soup with a deep aroma - the link between "sea and fermentation" is eaten into the heart.

Fees and Reservations

Trip Fee:From ¥209,000 per person for 2 people / from ¥135,300 per person for 4 people / from ¥110,000 per person for 6 people (2 people per room.) Single rooms are subject to an increase in price)
Minimum into line:2Implementation period:October 2025 - February 2026
Enrollment Page:Japanese (language)／English (language)
Consultation:電話03-6230-9855　電郵：exp@miraidukuri.co.jp（未來づくりエクスペリエンス）

Pre-trip Tips｜Season, Clothing, Weather

・Seasonal Highlights:From October to February, from the end of fall to the end of winter.outer rim of a riverStormy,NaepoIt is relatively stable, so a cold and windy jacket is recommended.
・Interact with staff on etiquette:Please follow the hygiene and movement instructions when entering the workshop, and ask for permission before filming.
・The weather backup case:In the event of inclement weather or disaster, some outdoor trips (e.g., fishing, auction tours) may be adjusted or canceled, depending on the organizer and safety as a priority.

Why Noto? -The Trio of the Sea, Satoyama and Fermentation

Noto also ownsThe Hillyness of Waipo與Tranquility in NaepoThe soil for fermented foods is shaped by the history of offshore fishing, Satoyama farming, and the salt flats:鹽與米Allowing the yeast and koji to be sensitized.fishukeTime is the best seasoning when it comes to transforming fish sauce and dry goods. This journey takes you on aReciprocity between man and natureIn this article, you will see the value chain behind the food.

Official Links & Locations

• Itinerary master page:Futureづくりエクスペリエンス(day)/EN
• No-Toriyama Airport:Official Website
• Yokai Store (Matsubo Candies)Specialized Stations／official (relating a government office)
• Takada Shoyu Store:official (relating a government office)(Address: 99 Udezu-shin, Noto-cho, Hosu-gun, Ishikawa Prefecture/0768-62-0124)
• Carnegie (Ishiri):Product Page／official (relating a government office)
• New out of the store (Onnenden Miso):official (relating a government office)
• Neng Teng, Kowloon Bay, Pak Lok Chong:Museum Officials／Group Website
• Udezu Fishing Harbor (のと寒ぶり特集)Noto Town Sightseeing

Conclusion｜Bringing home the "time of fermentation" and the "smell of the sea".

The daily intertwining of the skills of the staff and the sea makes Noto's food culture more than just a taste, but also a set of wisdom for living in symbiosis with nature. This trip1 berth 2 daysThis in-depth small group tour packs in the "sights to see" and "time to taste" - next time, add a drop of isiri or a spoonful of miso to the table, and think back to the sea breezes of Kujukwan.