Hoshinoya Okinawa offers a ‘Ryukyu Fermentation Stay’ from September 1 to November 30.
This 2-night, 3-day program focuses on ‘Kurokoji’ originating from Okinawa, featuring unique Okinawan meals, activities, and spa menus. Participants can experience making their own ‘Andansu’ using Awamori sake lees and Kumejima miso, and enjoy a ‘Gettou Ball’ treatment that warms the body with steamed Gettou leaves and mochi rice flour.
Meals include ‘Ryukyu Fermented Shabu-Shabu’ enjoyed with fermented condiments, and ‘Tofu Yo Cheese Fondue’ using tofu yo that has been eaten since the Ryukyu Dynasty era, incorporating fermented ingredients and fiber-rich vegetables. The stay also offers Kurokoji balsamic vinegar and fermented drinks combined with Okinawan fruits.
The price for a 2-night, 3-day stay with five meals included is 120,000 yen per person, service charge and tax included, with an additional accommodation fee required.
