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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.