{"id":30910,"date":"2018-01-21T08:00:20","date_gmt":"2018-01-20T23:00:20","guid":{"rendered":"https:\/\/voyapon.com\/fr\/?p=28818"},"modified":"2021-10-04T02:59:01","modified_gmt":"2021-10-03T17:59:01","slug":"noka-minshuku-sejour-ferme-kitsuku-oita-2","status":"publish","type":"post","link":"https:\/\/voyapon.com\/fr\/noka-minshuku-sejour-ferme-kitsuku-oita-2\/","title":{"rendered":"S\u00e9journer \u00e0 la ferme en noka minshuku pr\u00e8s de Kitsuki"},"content":{"rendered":"<p><a href=\"https:\/\/voyapon.com\/fr\/p1260347\/\" rel=\"attachment wp-att-29305\"><img decoding=\"async\" class=\"aligncenter wp-image-29305 size-medium\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180225\/P1260347-500x281.jpg\" alt=\"Noka minshuku, s\u00e9jour \u00e0 la ferme, Kitsuki, Oita, Shiitake\" width=\"500\" height=\"281\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180225\/P1260347-500x281.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180225\/P1260347.jpg 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p style=\"text-align: justify\">Yamaga est une r\u00e9gion montagneuse au nord-ouest de la ville de Kitsuki (\u6775\u7bc9), dans la p\u00e9ninsule de Kunisaki, sur l&rsquo;\u00eele de Kyushu.\u00a0Elle promeut\u00a0un\u00a0\u00ab\u00a0tourisme vert\u00a0\u00bb ou \u00e9cotourisme, qui permet \u00e0 tous d&rsquo;<strong>exp\u00e9rimenter la vie \u00e0 la campagne au Japon en s\u00e9journant en <em>noka minshuku<\/em><\/strong> (\u8fb2\u5bb6\u6c11\u5bbf), des chambre d&rsquo;h\u00f4tes chez des agriculteurs.<\/p>\n<p style=\"text-align: justify\">Lors de mon voyage dans le p\u00e9ninsule de Kunisaki, un couple\u00a0de septuag\u00e9naires tr\u00e8s chaleureux m&rsquo;a ainsi fait partager son quotidien rythm\u00e9 par la\u00a0culture de champignons <em>shiitake<\/em>, du riz et d&rsquo;oignons. Ils font \u00e9galement pousser quelques l\u00e9gumes et fruits, uniquement\u00a0destin\u00e9s \u00e0 leur consommation personnelle, leur objectif \u00e9tant d&rsquo;\u00eatre quasiment autosuffisants.<\/p>\n<p style=\"text-align: justify\"><a href=\"https:\/\/voyapon.com\/fr\/p1260336\/\" rel=\"attachment wp-att-29291\"><img decoding=\"async\" class=\"aligncenter wp-image-29291 size-medium\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180324\/P1260336-500x281.jpg\" alt=\"Noka minshuku, s\u00e9jour \u00e0 la ferme, Kitsuki, Oita, Shiitake\" width=\"500\" height=\"281\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180324\/P1260336-500x281.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180324\/P1260336-1024x576.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180324\/P1260336-1920x1080.jpg 1920w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180324\/P1260336.jpg 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<h2 style=\"text-align: justify\">Cueillette de champignons <em>shiitake<\/em><\/h2>\n<p style=\"text-align: justify\">La pr\u00e9fecture d&rsquo;Oita concentre \u00e0 elle seule\u00a0 <strong>48 % de la production japonaise de <em>shiitake<\/em>.<\/strong> Les champignons sont cultiv\u00e9s sur des souches de ch\u00eane. Gr\u00e2ce aux nutriments contenus dans les souches, ils\u00a0peuvent pousser sans traitement chimique. Les agriculteurs (plus pr\u00e9cis\u00e9ment les mycoculteurs) \u00e9rigent des sortes de barri\u00e8res en bois form\u00e9es de b\u00fbches dispos\u00e9es en chevrons qui\u00a0constituent des bandes\u00a0 de champignonni\u00e8res.<\/p>\n<p style=\"text-align: justify\"><a href=\"https:\/\/voyapon.com\/fr\/p1260335\/\" rel=\"attachment wp-att-29289\"><img decoding=\"async\" class=\"aligncenter wp-image-29289 size-medium\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180333\/P1260335-500x281.jpg\" alt=\"Noka minshuku, s\u00e9jour \u00e0 la ferme, Kitsuki, Oita, Shiitake\" width=\"500\" height=\"281\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180333\/P1260335-500x281.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180333\/P1260335-1024x576.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180333\/P1260335-1920x1080.jpg 1920w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180333\/P1260335.jpg 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p style=\"text-align: justify\"><a href=\"https:\/\/voyapon.com\/fr\/p1260333\/\" rel=\"attachment wp-att-29315\"><img decoding=\"async\" class=\"aligncenter wp-image-29315 size-medium\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180151\/P1260333-500x281.jpg\" alt=\"Noka minshuku, s\u00e9jour \u00e0 la ferme, Kitsuki, Oita, Shiitake\" width=\"500\" height=\"281\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180151\/P1260333-500x281.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180151\/P1260333-1024x576.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180151\/P1260333-1920x1080.jpg 1920w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180151\/P1260333.jpg 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/voyapon.com\/fr\/p1260338\/\" rel=\"attachment wp-att-29317\"><img decoding=\"async\" class=\"aligncenter wp-image-29317 size-medium\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180142\/P1260338-281x500.jpg\" alt=\"Noka minshuku, s\u00e9jour \u00e0 la ferme, Kitsuki, Oita, Shiitake\" width=\"281\" height=\"500\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180142\/P1260338-281x500.jpg 281w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180142\/P1260338-576x1024.jpg 576w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180142\/P1260338.jpg 720w\" sizes=\"(max-width: 281px) 100vw, 281px\" \/><\/a><\/p>\n<div id=\"attachment_29299\" style=\"width: 291px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/voyapon.com\/fr\/p1260330\/\" rel=\"attachment wp-att-29299\"><img decoding=\"async\" aria-describedby=\"caption-attachment-29299\" class=\"wp-image-29299 size-medium\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180254\/P1260330-281x500.jpg\" alt=\"Noka minshuku, s\u00e9jour \u00e0 la ferme, Kitsuki, Oita, Shiitake\" width=\"281\" height=\"500\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180254\/P1260330-281x500.jpg 281w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180254\/P1260330-576x1024.jpg 576w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180254\/P1260330.jpg 720w\" sizes=\"(max-width: 281px) 100vw, 281px\" \/><\/a><p id=\"caption-attachment-29299\" class=\"wp-caption-text\">La r\u00e9colte du jour.<\/p><\/div>\n<p style=\"text-align: justify\"><strong>Les phases d&rsquo;une culture de champignon\u00a0sont les suivantes\u00a0:<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify\">La semence de champignon (mat\u00e9riau de propagation,\u00a0 d\u00e9sign\u00e9e sous le nom de \u00ab\u00a0blanc\u00a0\u00bb en fran\u00e7ais);<\/li>\n<li style=\"text-align: justify\">La pr\u00e9paration des b\u00fbches, supports de la culture;<\/li>\n<li style=\"text-align: justify\">L&rsquo;ensemencement des b\u00fbches par le myc\u00e9lium;<\/li>\n<li style=\"text-align: justify\">Le contr\u00f4le du d\u00e9veloppement du myc\u00e9lium;<\/li>\n<li style=\"text-align: justify\">Enfin la r\u00e9colte et le conditionnement. Les <em>shiitake<\/em> sont vendus frais, mais on les s\u00e8che quand la production est trop abondante, notamment au printemps, la meilleure p\u00e9riode de r\u00e9colte.<\/li>\n<\/ul>\n<p style=\"text-align: justify\"><a href=\"https:\/\/voyapon.com\/fr\/p1260339\/\" rel=\"attachment wp-att-29293\"><img decoding=\"async\" class=\"aligncenter wp-image-29293 size-medium\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180314\/P1260339-281x500.jpg\" alt=\"Noka minshuku, s\u00e9jour \u00e0 la ferme, Kitsuki, Oita, Shiitake\" width=\"281\" height=\"500\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180314\/P1260339-281x500.jpg 281w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180314\/P1260339-576x1024.jpg 576w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180314\/P1260339.jpg 720w\" sizes=\"(max-width: 281px) 100vw, 281px\" \/><\/a><\/p>\n<p style=\"text-align: justify\">J&rsquo;ai pu <strong>participer \u00e0 la cueillette des <em>shiitake<\/em><\/strong>, en suivant les indications de mes h\u00f4tes pour savoir s&rsquo;ils \u00e9taient pr\u00eats \u00e0 \u00eatre ramass\u00e9s. Nous avons ensuite tri\u00e9 et emball\u00e9 la r\u00e9colte du jour.\u00a0 Nous avons mis de c\u00f4t\u00e9 les sp\u00e9cimens qui pr\u00e9sentaient un d\u00e9faut pour les cuisiner plus tard.<\/p>\n<h2 style=\"text-align: justify\">Recettes automnales et familiales<\/h2>\n<p style=\"text-align: justify\">Pendant ce s\u00e9jour en <em>noka minshuku<\/em>, j&rsquo;ai \u00e9galement appris \u00e0 <strong>cuisiner une sorte de flan pr\u00e9par\u00e9 \u00e0 partir des cacahu\u00e8tes\u00a0cultiv\u00e9es localement<\/strong>. Nous avons fait l\u00e9g\u00e8rement griller les arachides puis retir\u00e9 la fine peau qui entoure les graines. Apr\u00e8s un trempage\u00a0dans de l&rsquo;eau durant quelques heures, nous les avons les mix\u00e9es avec de l&rsquo;eau et pass\u00e9 le liquide \u00e9pais obtenu \u00e0 travers un sac \u00e0 mailles fines. Ce lait v\u00e9g\u00e9tal est ensuite m\u00e9lang\u00e9 \u00e0 du <em>kudzu<\/em>, une f\u00e9cule obtenue \u00e0 base de racine de foug\u00e8re, et lentement chauff\u00e9 jusqu&rsquo;\u00e0 ce qu&rsquo;il \u00e9paississe.<\/p>\n<p style=\"text-align: justify\">Derni\u00e8re \u00e9tape, on le verse dans un moule et on\u00a0r\u00e9serve au frais durant au moins douze heures. Nous avons d\u00e9gust\u00e9 ce tofu qui n&rsquo;en est pas un (puisqu&rsquo;il ne contient pas de soja !) au petit-d\u00e9jeuner, accompagn\u00e9 d&rsquo;un peu de miso parfum\u00e9 aux \u00e9corces de yuzu, \u00e9galement fait maison. Rien ne se perd dans cette recette puisque l&rsquo;<em>okara<\/em>, la pulpe solide qui reste apr\u00e8s avoir confectionn\u00e9 le lait v\u00e9g\u00e9tal, peut \u00eatre utilis\u00e9e\u00a0pour pr\u00e9parer des biscuits.<\/p>\n<p style=\"text-align: justify\"><a href=\"https:\/\/voyapon.com\/fr\/p1260348\/\" rel=\"attachment wp-att-29307\"><img decoding=\"async\" class=\"aligncenter wp-image-29307 size-medium\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180214\/P1260348-281x500.jpg\" alt=\"Noka minshuku, s\u00e9jour \u00e0 la ferme, Kitsuki, Oita, kaki\" width=\"281\" height=\"500\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180214\/P1260348-281x500.jpg 281w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180214\/P1260348-576x1024.jpg 576w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180214\/P1260348.jpg 720w\" sizes=\"(max-width: 281px) 100vw, 281px\" \/><\/a><\/p>\n<p style=\"text-align: justify\">Autre exp\u00e9rience culinaire, la confection de <em>hoshigaki (<\/em>\u5e72\u3057\u67ff), ou kakis s\u00e9ch\u00e9s. L&rsquo;image des\u00a0\u00ab\u00a0rideaux\u00a0\u00bb de kakis s\u00e9chant\u00a0\u00e0 l&rsquo;air libre vient imm\u00e9diatement \u00e0 l&rsquo;esprit de quiconque s&rsquo;est rendu \u00e0 la campagne au Japon en automne. Le plaqueminier situ\u00e9 juste\u00a0en face de la maison produit des fruits extr\u00eamement astringents si on s&rsquo;avise de les go\u00fbter tels quels.<\/p>\n<p style=\"text-align: justify\">Pourtant, apr\u00e8s avoir \u00e9t\u00e9 pel\u00e9s, pass\u00e9s quelques secondes dans de l&rsquo;eau bouillante et finalement s\u00e9ch\u00e9s durant une quinzaine de jours \u00e0 l&rsquo;air libre, ils expriment tous leur parfum et leur douceur est comparable \u00e0 celle de dattes fra\u00eeches moelleuses. J&rsquo;ai patiemment \u00e9pluch\u00e9 les fruits tout en conservant en partie leur tige et et un bout de branche. Nous les avons ensuite\u00a0attach\u00e9s \u00e0 une corde pour\u00a0former une sorte de guirlande destin\u00e9e \u00e0 \u00eatre suspendue \u00e0 la verticale dans un hangar \u00e0 l&rsquo;abri de l&rsquo;humidit\u00e9, \u00e0 l&rsquo;arri\u00e8re de la maison.<\/p>\n<div id=\"attachment_29303\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/voyapon.com\/fr\/p1260350\/\" rel=\"attachment wp-att-29303\"><img decoding=\"async\" aria-describedby=\"caption-attachment-29303\" class=\"wp-image-29303 size-medium\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180235\/P1260350-500x281.jpg\" alt=\"Noka minshuku, s\u00e9jour \u00e0 la ferme, Kitsuki, Oita, Kaki\" width=\"500\" height=\"281\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180235\/P1260350-500x281.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180235\/P1260350-1024x576.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180235\/P1260350-1920x1080.jpg 1920w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180235\/P1260350.jpg 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><p id=\"caption-attachment-29303\" class=\"wp-caption-text\">L&rsquo;\u00e9pluchage des kakis.<\/p><\/div>\n<div id=\"attachment_29319\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/voyapon.com\/fr\/p1260322\/\" rel=\"attachment wp-att-29319\"><img decoding=\"async\" aria-describedby=\"caption-attachment-29319\" class=\"wp-image-29319 size-medium\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180130\/P1260322-500x281.jpg\" alt=\"Noka minshuku, s\u00e9jour \u00e0 la ferme, Kitsuki, Oita, Kaki\" width=\"500\" height=\"281\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180130\/P1260322-500x281.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180130\/P1260322-1024x576.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180130\/P1260322-1920x1080.jpg 1920w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180130\/P1260322.jpg 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><p id=\"caption-attachment-29319\" class=\"wp-caption-text\"><em>Hoshigakis<\/em> obtenus lors d&rsquo;une cueillette pr\u00e9c\u00e9dente.<\/p><\/div>\n<h2 style=\"text-align: justify\">Un \u00e9change enrichissant<\/h2>\n<p style=\"text-align: justify\">Outre ces exp\u00e9riences relatives \u00e0 la mycoculture et \u00e0 la vie\u00a0rurale au Japon,\u00a0\u00a0nous avons abord\u00e9 des sujets vari\u00e9s, depuis leur travail quotidien, nos cultures respectives, nos familles, les voyages,\u00a0jusqu&rsquo;\u00e0 la politique ou encore les probl\u00e8mes environnementaux actuels. En effet, le r\u00e9chauffement climatique les affecte directement : comme l&rsquo;attestent des photographies\u00a0prises\u00a0il y a une quinzaine d&rsquo;ann\u00e9es, les r\u00e9coltes de champignons\u00a0ont tendance\u00a0\u00e0 diminuer derni\u00e8rement.<\/p>\n<div id=\"attachment_29313\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/voyapon.com\/fr\/p1260368\/\" rel=\"attachment wp-att-29313\"><img decoding=\"async\" aria-describedby=\"caption-attachment-29313\" class=\"wp-image-29313 size-medium\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180200\/P1260368-e1512552708661-500x301.jpg\" alt=\"Noka minshuku, s\u00e9jour \u00e0 la ferme, Kitsuki, Oita\" width=\"500\" height=\"301\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180200\/P1260368-e1512552708661-500x301.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180200\/P1260368-e1512552708661-1024x616.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180200\/P1260368-e1512552708661.jpg 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><p id=\"caption-attachment-29313\" class=\"wp-caption-text\">Le d\u00eener.<\/p><\/div>\n<p style=\"text-align: justify\">La famille de Sato-san communique uniquement en japonais, mais ils ont par le pass\u00e9 accueilli des familles anglophones et une jeune indon\u00e9sienne a m\u00eame s\u00e9journ\u00e9 chez eux durant toute une ann\u00e9e. Ils re\u00e7oivent tr\u00e8s r\u00e9guli\u00e8rement de jeunes coll\u00e9giens et lyc\u00e9ens japonais pour leur faire d\u00e9couvrir la vie \u00e0 la campagne.<\/p>\n<p style=\"text-align: justify\">H\u00f4tes attentifs et d\u00e9sireux de partager tout ce qu&rsquo;ils pouvaient, ils m&rsquo;ont conduit \u00e0 l&rsquo;<em>onsen<\/em>\u00a0local et apr\u00e8s le d\u00eener, nous avons admir\u00e9 les champs illumin\u00e9s d&rsquo;un agriculteur voisin.<\/p>\n<p style=\"text-align: justify\">Le riz, qu&rsquo;ils cultivent eux-m\u00eames, est pr\u00e9cieux et au centre des repas. Il sert \u00e9galement \u00e0 confectionner du miso, et la premi\u00e8re part de tout riz fra\u00eechement cuit fait l&rsquo;objet d&rsquo;une offrande aux anc\u00eatres.<\/p>\n<div id=\"attachment_29301\" style=\"width: 291px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/voyapon.com\/fr\/p1260357\/\" rel=\"attachment wp-att-29301\"><img decoding=\"async\" aria-describedby=\"caption-attachment-29301\" class=\"wp-image-29301 size-medium\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180244\/P1260357-281x500.jpg\" alt=\"Noka minshuku, s\u00e9jour \u00e0 la ferme, Kitsuki, Oita\" width=\"281\" height=\"500\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180244\/P1260357-281x500.jpg 281w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180244\/P1260357-576x1024.jpg 576w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180244\/P1260357.jpg 720w\" sizes=\"(max-width: 281px) 100vw, 281px\" \/><\/a><p id=\"caption-attachment-29301\" class=\"wp-caption-text\">Le futon dans la chambre r\u00e9serv\u00e9e aux h\u00f4tes.<\/p><\/div>\n<div id=\"attachment_29297\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/voyapon.com\/fr\/p1260381\/\" rel=\"attachment wp-att-29297\"><img decoding=\"async\" aria-describedby=\"caption-attachment-29297\" class=\"wp-image-29297 size-medium\" src=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180305\/P1260381-500x281.jpg\" alt=\"Noka minshuku, s\u00e9jour \u00e0 la ferme, Kitsuki, Oita\" width=\"500\" height=\"281\" srcset=\"https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180305\/P1260381-500x281.jpg 500w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180305\/P1260381-1024x576.jpg 1024w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180305\/P1260381-1920x1080.jpg 1920w, https:\/\/s3.voyapon.com\/wp-content\/uploads\/sites\/2\/2017\/12\/28180305\/P1260381.jpg 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><p id=\"caption-attachment-29297\" class=\"wp-caption-text\">Le petit-d\u00e9jeuner<\/p><\/div>\n<p style=\"text-align: justify\">J&rsquo;ai m\u00eame re\u00e7u en cadeau souvenir de la <em>noka minshuku<\/em> des <em>shiitake<\/em> que nous avions r\u00e9colt\u00e9 ensemble la veille, des petites courges<em> kabocha<\/em> et des kakis s\u00e9ch\u00e9s.<\/p>\n<h5>Pour en savoir plus :<\/h5>\n<p style=\"text-align: justify\">Le site internet de Yamaga Green Tourism &#8211; \u5c71\u9999\u30b0\u30ea\u30fc\u30f3\u30c4\u30fc\u30ea\u30ba\u30e0, uniquement en japonais, offre plus d&rsquo;information sur le s\u00e9jour en <em>noka minshuku<\/em> et permet de r\u00e9server <em>via<\/em>\u00a0l&rsquo;adresse mail des h\u00f4tes.<strong><br \/><\/strong><\/p>\n<p>Jusqu&rsquo;\u00e0 six personnes peuvent loger dans la maison.<\/p>\n\n\n<iframe src=\"https:\/\/www.google.com\/maps\/embed?pb=!1m18!1m12!1m3!1d3329.1310940522194!2d131.5220970153787!3d33.4458909568858!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3544198b2ef243b9%3A0x682781c8b1059570!2z5pel5pys44CB44CSODc5LTEzMDQg5aSn5YiG55yM5p2156-J5biC5bGx6aaZ55S65aSn5a2X5bCP5q2m77yU77yT77yV4oiS77yT!5e0!3m2!1sja!2sus!4v1633283894053!5m2!1sja!2sus\" width=\"600\" height=\"450\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<p><sup><em>D\u00e9couverte de Kitsuki et s\u00e9jour en <\/em>noka minshuku<em> en partenariat avec Tourism Oita.<\/em><\/sup><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yamaga est une r\u00e9gion montagneuse au nord-ouest de la ville de Kitsuki (\u6775\u7bc9), dans la p\u00e9ninsule de Kunisaki, sur l&rsquo;\u00eele&#8230;<\/p>\n","protected":false},"author":99,"featured_media":29291,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_editorskit_title_hidden":false,"_editorskit_reading_time":3,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[1,8,14],"tags":[522,110,495,169,484,150,46,38,202],"class_list":{"0":"post-30910","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-article-partenaire","8":"category-hebergement","9":"category-kyushu","10":"tag-campagne","11":"tag-cuisine","12":"tag-hebergement-habitant","13":"tag-japon","14":"tag-peninsule-kunisaki","15":"tag-oita","16":"tag-tochigi","17":"tag-recette","18":"tag-sejour-a-la-ferme"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ 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