Taste and recreate local dishes
Japan's farmers were encouraged to use pesticides after the Second World War meaning that today less than 0.5 per cent of all farming in Japan is organic. Going against the grain, 40 years ago Naa restaurant founder Kisaku Onodera made the pioneering decision to return to organic farming - and is encouraging others to do so. Following collaborations with farmers and chefs, this family-run homestay was recently voted the best restaurant in Japan. Stroll among patches of chestnut and watermelon to learn more about the region's unique terrain before feasting on sweet aubergine with miso paste and copious bowls of sticky rice from the surrounding paddies. We also recommend Kurayashiki LUNA for local, traditional cuisine and a cooking workshop where you'll learn to perfect Tsuyahime rice.