In the private residence of Mr. Shirayama, who runs a traditional-style farm in Okuizumo, you can experience cooking directly over the fireplace. Mr. Shirayama grows "Isehikari," a special rice cultivar used as divine offerings with the approval of the Ise Shrine. Firstly, this rice is cooked in the traditional earthenware pot. It is important to adjust the flame based on the aroma of the rice from the earthenware pot. This also allows you to adjust the extent to which the cooked rice is charred. While the cooked rice is being steamed, pancake dough made using a native Okuizumo buckwheat flour is baked. The subtle aroma of buckwheat fills the air as the pancake is being baked. The elements of "taste" and "smell" are deeply intertwined, and together, they invigorate your mind and your appetite. The baked pancakes are cut into smaller pieces that are easier to eat before they are rolled with homemade pickles, dried plums, and natto. The cooked rice is made into rice balls and the miso soup packed with sake lees is also done. A sumptuous meal featuring rural dishes is now ready.

Rice and water are added to the earthenware pot which is hung over the fireplace. In adjusting the flame, the mantra of "let the rice absorb the water, turn on the heat, and never remove the lid" is still being used.