Born in Zhuoxi, Hualien, the brand Hana’s Kitchen of Gratitude is rooted in deep affection for home and a commitment to cherishing local produce. Using imperfect or overlooked fruits, they slowly simmer each batch into jars of sweetness—capturing the essence of the land within every spoonful.

In this summer afternoon jam-making session, seasonal fruits take the spotlight. You’ll begin by learning about the local terroir and ingredients, then cook your own jar of jam filled with the scent and soul of eastern Taiwan.

A blind tasting at the event will put your palate to the test. Each spoonful is a flavor journey—can you detect the subtle notes of shell ginger blossom, mountain pepper, or prickly ash?

Friends—do you still remember how to start a fire? Mtahu means “to make fire” in Truku. Whether in homes, mountain hunting shelters, temporary work huts, or during pig-slaughtering rituals, fire was once essential to every aspect of life—cooking, warmth, and light. Knowing how to mtahu was a skill everyone carried.

Join Agai as he shares the stories of the rqda (three-stone stove) and the gigan (smoking rack). Relearn the ancient art of fire-making, and gather around the flames to enjoy the rich flavors of smoked meat—and the joy of sharing it together.

As you sit by the fire, laughing and talking, you just might discover: what’s the “telephone line” to the ancestors? And where’s the tribe’s very own natural refrigerator hiding in plain sight?

Used to pairing dumplings with hot and sour soup? Try the Puyuma tribe’s traditional version instead—it’s a whole new experience!

In early summer, wild greens, cherry tomatoes, and bamboo shoots begin to sprout in the fields and hills around the tribe. These foraged bamboo shoots are boiled, then left to ferment for 3–4 days. Once ready, they’re mixed with garlic, chili peppers, and cool boiled water to create a refreshing, appetite-whetting soup. Wild cherry tomatoes are often added too—making this one of the most beloved cooling treats in the tribe.

Just one tip: don’t rush to eat the ingredients! The longer they steep, the more sour and fragrant they become. When the soup runs low, just add more water. This spicy, tangy broth will keep you company all summer long!

Have you ever tasted prosciutto? Then how about Siraw? Ever heard of a “Siraw hand”? And did you know the Siraw made in the East Rift Valley differs from that by the coast?

Siraw (pronounced roughly “si-lau”) is a shared culinary memory across the Amis tribe. While many associate it with “raw meat” or “uncooked pork,” it’s actually a traditional preservation method where meat is cured and fermented, allowing it to be stored at room temperature. The result? Tender, slightly tangy slices reminiscent of fine European ham.

Join Sunrise Hezuo to uncover the secrets behind this iconic food. You’ll not only get to taste Siraw on site, but also prepare and seal your very own batch to take home—ready to enjoy once it’s beautifully fermented!