Hello, I’m Mayumi, a member of the travel team living in a small village near Sasebo, Nagasaki.
Alongside my work in the travel industry, I also engage in farming, food processing, and bamboo grove management in this tranquil countryside.

The other day, we had the pleasure of welcoming seven guests from Denmark for a hands-on rural experience.

The day’s program included:

• Bamboo Shoot Harvesting & Bamboo Charcoal-Making Observation
• Traditional Rice Ball Workshop & Seasonal Vegetable Tempura Cooking
• Exploration of a Hidden Pottery Village

In the morning, we took our guests deep into the mountains, just as bamboo shoot season was reaching its peak.
After arriving at a grove 300 meters above sea level, we divided into two groups: one went off to dig for bamboo shoots, while the other observed the bamboo charcoal-making process.

We learned that Denmark doesn’t really have mountains—their highest natural elevation, Møllehøj, is only about 170 meters.
Perhaps that’s why our guests were so impressed by the mountain scenery and fully immersed themselves in the digging experience.

Even though digging up a single shoot is hard work, we were amazed to see them energetically moving on to the next one—one after another! Even we local farmers were surprised by their enthusiasm.

Meanwhile, the other group was thoroughly enjoying their observation of bamboo charcoal production. Bamboo charcoal is highly valued both domestically and internationally for its various benefits, including humidity control, deodorization, soil improvement, and river water purification. A friend of mine, a bamboo charcoal craftsman, unexpectedly offered to demonstrate the process right before their eyes. Amidst the crackling and popping of the burning bamboo, everyone listened intently to the craftsman’s explanations. As a small memento, we prepared small drawstring bags filled with fresh bamboo charcoal to give as gifts. It’s perfect for slipping into a suitcase for permanent dehumidifying and deodorizing effects.

Next up was the “Rice Ball Workshop & Seasonal Tempura” experience.
A local rice farmer who practices natural cultivation demonstrated how to light the firewood for the iron rice pot (hagama).

These traditional cookers are a rarity—not only for our international guests, but also for many Japanese. Everyone gathered around, fascinated by the tools and methods that are no longer part of everyday life.

Since it takes a while for the rice to cook, we used that time to explore a “hidden ceramic village.”

Mikawachi-yaki, once the official kiln of the Hirado Domain in Nagasaki, is known for its exceptional quality—produced with technical mastery, without regard for profitability.
The exquisite ceramics made exclusively for the domain were not for sale and their techniques were strictly kept secret.

While names like Arita and Imari often get the spotlight, Mikawachi remains a hidden gem known only to those in the know.
Nestled amid lush rice fields, the village seems almost tucked away from the world. Time moves slowly there, and the tranquility of the surroundings makes visitors feel as if they’ve discovered their own private retreat.

By the time we returned from our stroll through this peaceful village—guided by a local ceramic artist—the rice was perfectly cooked.

For the rice ball workshop, guests chose from fillings like pickled plum (a bold choice!), bonito flakes, cheese, and tuna mayo, and made two onigiri each.
Surprisingly, many reached for the pickled plum, but tuna mayo proved to be the most popular in the end.

Shaping the rice into neat triangles proved more difficult than expected. Grains kept falling apart or sticking to their hands, and while I was tempted to jump in and help, I held back—after all, the challenge is part of the experience.
With guidance from the farmer, everyone gave it their best, and the atmosphere was full of laughter and determination.

For the second main dish, we prepared seven types of seasonal vegetables for tempura.
Guests selected their favorite ingredients and tried battering them themselves—bamboo shoots were the standout favorite, of course!

By the time they finished their freshly fried tempura, everyone was so full that the rolled omelet we had prepared ended up untouched. “There’s no way we can eat more!” they laughed.

We wrapped up the meal with matcha tea and a traditional sweet, bringing the tour to a satisfying close.

It was a full day from morning to evening, but many guests said that the bamboo shoot digging left the strongest impression.

Hosting this tour reminded me of something important: the things we take for granted in our daily lives are often fresh, exciting, and extraordinary to visitors from abroad.
There are still so many untapped treasures in our everyday routines—hidden gems just waiting to be discovered.

First and foremost, we need to recognize the potential of our own land and its people.
And then, we must share that value with the world.

This realization reaffirmed what drives me every day at Heartland Japan.
Next, I’m setting my sights on developing experiences in Hirado.

This tour may have been just a small step, but it marks the beginning of a journey toward bringing more visitors to Western Kyushu.

Finally, to our Danish guests—thank you so much.
Your curiosity and joyful spirit throughout the day were truly delightful.
I have no doubt that this day left just as deep an impression on the locals as it did on you.