Kituru是排灣語「學習」之意。由一間咖啡廳開始，幾經搬遷，2018從台東市區搬遷回家鄉大溪部落，並成立工藝教室，提供族人更完善的部落工藝文化學習空間，同時打造pikak麵麴文化廚房，將山東人的麵食與原住民排灣族的酒麴分享給更多的人。來自金崙的aiku與土坂的pia，跟在耆老身邊學習開始，以自己的身體去記憶耆老重要的技藝，並且傳承給下一個世代。

代表料理│pikak酒麴饅頭堡
饅頭承襲自父親，是山東人最愛吃的大饅頭；再加入排灣族的母親依循傳統釀造的酵母，部落花了五年的時間，重新復育傳統的酒麴植物，才能產出具血液文化情感的酒麴饅頭。酒麴饅頭堡裡的刺蔥雞腿排，以西式醃漬法為基底，加入部落常用香料植物—「刺蔥」來增加風味，融合西式料理與部落食材。

「不斷向Vuvu（長輩）們學習排灣族傳統飲食文化，用自己所擅長的方式，將所學智慧與在地知識融入現代生活。當今面臨地球暖化、環境變遷等等問題，人類還是要回頭尋找過去原住民與大自然共生共存的法則，才能面對未來。」

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Kituru
Kituru started as a coffee shop but has grown into a cultural hub for sharing local aesthetics, food, and crafts. We established a craft classroom to provide better learning opportunities for our tribe members. In addition, we also created a pikak culture kitchen to share Shandong noodles and Paiwan wine culture with even more people. At Kituru, we honor our elders by preserving and passing down their important skills to the next generation. Whether you visit us as a coffee shop, cultural space, or simply a supporter, we strive to empower our partners to pursue culture and real-life together.

Pikak Brewer's Yeast Steamed Bun Burger
The buns are made with a traditional yeast culture from the indigenous Paiwan tribe and combined with the owner's father's recipe for Shandong-style steamed buns. It took the tribe five years to re-cultivate the traditional wine lees plant to produce the unique and culturally significant buns.

The Chicken Thigh Cutlet in the Brewer's Yeast Steamed Bun Burger is based on Western marinating techniques and incorporates the use of a commonly used tribal spice plant called "prickly ash" to enhance the flavor. It combines Western cuisine with indigenous ingredients.

"Kituru continuously learns about the traditional dietary culture of the Paiwan tribe from the elders (Vuvu) and incorporates the wisdom and local knowledge into modern life in their own way. It is believed that in the face of issues such as global warming and environmental changes, humans need to return to the principles of coexistence and harmony with nature that the indigenous people have practiced in the past to confront the future."

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女主人楊小貓因環島旅行而不小心嫁入臺東卑南族部落，致力研發各種廣納在地食材的鹹派。研發料理首重美味、並以環境永續為考量，不論是宅配或市集，包裝都堅持無塑，並採集自然花葉做搭配。近年在菜單中加入了臺東荖葉，希望能幫這項在地食材洗刷冤屈，讓荖葉與檳榔分手、不要繼續被汙名化--正如同小貓的個性正直爽朗，不願好食材受委屈一樣。

代表料理│荖藤套餐：荖藤燉肉鹹派+荖葉提拉米蘇
套餐為一甜一鹹的組合：
胡椒科的荖葉具有濃郁辛香精油，使用自家野生紅骨荖葉與枝藤這兩部位做成香料油，與台東溫體豬梅花一起油封，再加入黃金樹薯和荖葉青汁煮成荖葉燉肉，最後填入手擀派皮成為美味鹹派。
荖葉提拉米蘇以荖葉與大花咸豐草打成的青汁與馬斯卡邦乳酪交融，手指餅乾沾的咖啡也加入荖葉酒，最後灑上荖葉三味粉，充分展現荖葉胡椒科沁涼香氣又具濃郁奶香的甜點。

「研發料理首重美味、並以環境永續為考量，致力研發各種廣納在地食材的鹹派。」

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Cat's Kitchen
Kate Yang, the hostess of Cat's Kitchen, accidentally married into the Puyuma tribe in Taitung during her cycling trip around Taiwan. She has since been dedicated to developing savory pies using locally-sourced ingredients. Her culinary creations prioritize both taste and sustainability, with eco-friendly packaging adorned with natural flowers and leaves for both delivery and markets. In recent years, she has also incorporated Taitung's indigenous herb, laoye, into her menu, hoping to dispel its negative image and stigma. Her honest and straightforward personality aligns with her commitment to preserving and promoting quality local produce.

Betel Leaf Set Menu: Betel Leaf Stewed Meat Quiche + Betel Leaf Tiramisu
The set menu includes a sweet and savory combination:

For the savory dish, we utilize the aromatic essential oils from the Piperaceae family's Betel leaves. We make a spice oil using our own wild red Betel leaves and stems. This oil is used to seal in the flavors of Taitung's locally raised marbled pork belly, along with the addition of golden taro and Betel leaf green juice. The mixture is then slow-cooked to create a flavorful Betel Leaf Braised Pork, which is finally encased in hand-rolled pastry to form a delicious savory pie.

As for the sweet dish, we present the Betel Leaf Tiramisu. It combines Betel leaf and Salicornia bigelovii (a type of saltwort) green juice with mascarpone cheese. The ladyfinger biscuits are soaked in coffee infused with Betel leaf liqueur, and the dessert is topped with a sprinkle of Betel leaf three-flavor powder. This dessert perfectly showcases the refreshing aroma of Betel leaf from the Piperaceae family, along with the rich creaminess of the dessert.

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從以前開民宿讓客人搭伙、開始做甜點，至今在市集裡以米鹹派為主打，一路走來，Grace的初衷就是「想讓所有自己喜歡的食材，一起聚在嘴裡開Party」。沒有固定的店面，現在落腳在關山紅石部落開放私廚和蛋糕預訂，當然還有會出現在臺東慢食節！

代表料理│椒麻洛神豬肉丸子／荔枝蜂蜜巧克力燉飯丸子／糙米燉飯丸子
Grace曾住在山里部落五年，當時常騎機車沿著卑南溪和小黃山的產業道路一路往台東大橋。沿途的水稻綠意、大雨後的溪水潺潺，是遊客看不到的美景，卑南鄉山里部落以水稻為主要作物, 進入秋季有洛神和杭菊，冬季常常飄來榨苦茶油的香氣......洛神豬肉丸子以崁頂部落蓋亞那工作坊的洛神蜜餞為內餡、尾餘記椒麻醬調味，以鮮榨檸檬汁調整甜度，高溫油炸後蜜餞滋味在肉丸中釋放開來，像在肉丸裡開了一朵花！

「面對未來的衝擊，我選擇珍惜當下，珍惜當下也是對待未來的一種方式，珍惜所擁有食材，現在讓這些食材能夠聚在一起，在舌尖上開一場party！」

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GraceKitchen
GraceKitchen is hosted by Grace, Grace is a cat person as well as a night owl. She serves outdoor dinners reservation and homemade desserts with her seasons menu. Grace loves bringing joys with local ingridients to her guests. It's located at Hongshih, Guanshan Township, nearby the Guanshan biking trail and next to a hiking trail.

Peppered Roselle Pork Meatballs／Lychee Honey Chocolate Arancini／Brown Rice Masala Arancini
Grace used to live in the Shanli tribe for five years, often riding her motorcycle along the industrial roads of Beinan River and Xiaohuang Mountain towards Taitung Bridge. The lush green rice fields and the gentle flow of the river after heavy rain were picturesque scenes that tourists rarely witnessed. Shanli tribe in Beinan Township primarily cultivates rice as their main crop. In the autumn, you can find roselle and chrysanthemums, and during winter, the aroma of freshly pressed tea seed oil often fills the air.

The Roselle Pork Meatballs feature the use of roselle preserves from the Kaiana Workshop in Kamcing Tribal Village as the filling. Seasoned with leftover pepper sesame sauce and adjusted with freshly squeezed lemon juice, the meatballs are deep-fried at high temperature, allowing the flavors of the roselle preserves to burst within the meatballs, like a flower blooming inside each one!

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和父母親在都市成長的她，一直懷念兒時跟著外婆上山工作的時光，幾次回家幫忙整理房子，便決定重新回到部落深耕。嘗試各種工作之後，在烘焙中找到樂趣，以自己的族名為名，成立了少妮媱烘焙坊。這兒不僅是旅人停駐的地方，也是社區的客廳，大家常聚集在此開會、閒聊。以壢坵在地農作物製成蛋糕、點心，也提供部落農產代訂服務。

代表料理│樹豆檸檬塔／樹豆檸檬麵包
「樹豆是原住民的傳統食物，檸檬若不快點食用會壞掉。」將原住民傳統食材結合甜點工藝的少妮媱，研發樹豆檸檬塔的過程充滿隨性，卻成了店內招牌熱賣單品。經過高溫烘焙過的樹豆粉有著獨特豆香，酥脆的塔皮，搭配檸檬熬煮而成的清爽檸檬醬，是讓人想反覆品嚐的台東好滋味。

「在小小的檸檬塔中，我看到了如何與生態、環境共存之道。土地所孕育的食材都是值得感恩的。」

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Sauniyau Bakery
Xiao Xuan runs the dessert-only store at Lichiu. This bakery has not only become a tourist attraction, but also a community venue for local people to meet and chat with each other. With the hope of promoting tribal produce within her bakery, Xiao Xuan has insisted on making her deserts and cakes with local produce ever since she opened the bakery. Customers can also place orders for tribal produce at her store. Hand-made cookies made with millet and red quinoa are the most popular products in the store.

Pigeon Pea Lemon Bread／Pigeon Pea Lemon Tart
"Pigeon Peas" are a traditional food of the indigenous people, and lemons spoil quickly if not consumed promptly." Sonny Yeh, who combines indigenous traditional ingredients with dessert craftsmanship, developed the Pigeon Pea Lemon Tart in a process filled with spontaneity, which has become a signature bestseller in the shop. The pigeon pea flour, baked at high temperatures, exudes a unique bean aroma, while the crispy tart shell, paired with the refreshing lemon sauce made from simmered lemons, offers a delightful and addictive taste of Taitung that makes you want to savor it repeatedly.

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從台中移居至臺東鹿野，小蒨與丈夫孫良寅共同創辦「尾餘記」，招牌產品是用在地新鮮辣椒與多種香料研發「椒麻醬」的醬料，無論拌麵、水餃或入菜，都令人唇齒留香。他們跟著在地友善種植、關注環境永續的農友鄰居認識土地與真實的食物滋味，研發料理與手作加工品，支持自己在鹿野的永續生活，也為孩子留下自然美好的環境。

代表料理│山海戀米疙瘩
從台中移居台東的尾餘記，以「縱谷山林的香」與「太平洋的鮮」融入料理，在未來餐桌推出的紅烏龍米疙瘩十香小食中，有在地紅烏龍輕揉入米疙瘩、玉米筍醃芭樂佐以月桃醬、馬告白酒冷蝦還有鳳梨乾、刺蔥籽醃鹹豬肉加蜜洛神。尾餘記相信堅持不懈才能有頭有尾，心中富足更顯有盈有餘，希望貫徹慢食精神「尋傳統、續未來」。

「所有的明天，都是無數昨天跟今天的累積， 過好每一個今天才有值得期許的明天！」

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Wei Yu Ji
Xiao Qian and her husband, Sun Liangyin, co-founded "Weiyuji." Their signature product is a sauce called "Pepper Sesame Sauce," made with locally sourced fresh chili peppers and a variety of spices. Whether mixed with noodles, dumplings, or used as a seasoner, it leaves a lingering and delightful taste. They have embraced the land and the true flavors of food through their friendship with environmentally conscious local farmers, developing dishes and artisanal products that support their sustainable life in Luye and create a naturally beautiful environment for their children.

Romance of Mountain and Sea Rice Dumpling
Weiyuji, who relocated from Taichung to Taitung, incorporates the scents of the valley mountains and the freshness of the Pacific into their cuisine. Among the dishes they offer on the future dining table is the Red Oolong Rice Dumpling Ten-Spice Finger Food. It includes locally grown Red Oolong tea-infused rice gnocchi, pickled papaya with corn shoots and moon peach sauce, cold shrimp marinated in betel leaf and white wine, dried pineapple, pickled chive seeds with salted pork, and honeyed Roselle. Weiyuji believes that persistence is key to achieving success and true fulfillment. They embrace the spirit of slow food, seeking tradition while continuing to pave the way for the future.

"All tomorrows are the accumulation of countless yesterdays and today's efforts. Only by living each day to the fullest can we have expectations for a better tomorrow!"

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一整座山的愛玉樹，珮甄的爸爸照顧超過三十年。看見爸爸的痴，珮甄決定返鄉，在關山小鎮上開了一間「痴愛玉」，將自家的愛玉搓揉出香氣、凝結出Ｑ彈，搭配臺東的鳳梨、檸檬、蜜香紅茶，為關山的午後奉上一杯沁涼。 到訪的客人也能在店中看見愛玉果實的模樣，珮甄也走進校園進行食農教育、帶領旅人們體驗搓愛玉，這份對愛玉的痴，讓她凝聚起與家鄉的深入連結。

代表料理│愛玉燒酒雞／月桃愛玉
自家種植的東部原生種愛玉搭配紅標米酒搓出的愛玉凍，與燒酒雞搭配熬煮，是冬日進補的最佳湯品。珮甄用愛玉燒酒雞打破大眾對愛玉只是夏日消暑甜品的刻板印象，入口濃烈的雞湯驅趕了台北冬天的寒氣，性涼的愛玉平衡了身體的燥熱。想吃點甜的？也可嚐嚐珮甄準備的月桃愛玉凍，搭配手工熬煮蜜鳳梨，滋味很台東。

「在追求精緻飲食的環境下，愛玉手工搓洗技術只留在歲月裡，痴愛玉最天然的栽種方式，讓你簡單吃、吃出不簡單。」

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Aiyu Passion : Jelly Specialty Store
The owner Fiona Wu decided to return to her homeland Guanshan to open "Aiyu Passion" because she was deeply moved by her father's dedication to tending his Aiyu fig farm for over 30 years. The Aiyu specialty store offers different cold desserts made with fragrant, chewy Aiyu jelly, which is made by scrubbing seeds of Aiyu trees, as well as local agricultural produce like pineapples, lemons, and honey black tea. Fiona also provides agriculture courses at local elementary schools and demonstrates how to make Aiyu by scrubbing its seeds for people visiting Taitung.

Shaojiu Chicken Aiyu Jelly／Shell Ginger Aiyu Jelly
Using their own cultivated native variety of ai-yu (a type of jelly-like dessert), combined with red label rice wine, Pei Zhen creates ai-yu jelly. When paired with simmered alcohol-infused chicken, it becomes the perfect nourishing soup for the winter season. Pei Zhen breaks the stereotype that ai-yu is only a refreshing dessert for the summer. The rich chicken broth warms away the chill of Taipei's winter, while the cooling properties of ai-yu balance the body's heat. Craving something sweet? You can also try Pei Zhen's ai-yu jelly with hand-cooked honey pineapple, representing the distinct flavors of Taitung.

"In the pursuit of refined dining, the traditional handcrafted ai-yu washing technique has been preserved through time. Our devotion to the most natural cultivation methods allows you to enjoy a simple dish that carries extraordinary flavors."

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健祺與小悅池上以第二代蜂農的身份，學習從蜜蜂的角度感受環境、認識生活，將甜美收成分享給更多朋友。健祺從小就聽養蜂的爸爸說，「要好好讀書，將來去做別的行業」。在電子業打拼十多年，回家接手家業，發現：原來照顧蜜蜂、和蜂群一起勞動，有一種自然的療癒感，可以逐漸撫平內心積累的疲憊。

代表料理│鹽膚木蜂蜜紅烏龍奶蓋
花粉是植物繁殖之所需，而羅氏鹽膚木花粉有豐富的維生素及礦物質，天然又健康。蜜蜂是生態的指標，一隻小蜜蜂的消失，所帶來的影響，可不只是擔心再也喝不到香甜的蜂蜜這麼簡單，更是悠關大自然生態平衡與人類生存的重要課題。

「希望透過純淨的蜂蜜，提醒大家關注生態；也經由調配各種蜂蜜飲品提醒大家關心自身健康。畢竟，健康才是屬於每一個人的未來！」

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Chihshang Happy Honey Bee Farm
As a second-generation beekeeper in Chishang, Jianqi grew up hearing his beekeeping father say, "Study hard and pursue a different career in the future." After working in the electronics industry for over a decade, he discovered a natural sense of healing when taking care of bees and working alongside the bee colony, gradually soothing the accumulated fatigue within his heart. Jianqi decided to return to his hometown and take over the family business, learning to perceive the environment and understand life from the perspective of bees, sharing the sweet harvest with more friends.

Cream-Capped Sumac Honey Red Oolong
Pollen is crucial for plant reproduction, and the pollen of Chinese Sumac trees is rich in vitamins and minerals, making it a natural and healthy option. Bees serve as ecological indicators, and the disappearance of even a single bee can have far-reaching consequences. It's not just about the concern of losing the opportunity to enjoy the sweetness of honey; it's a vital issue concerning the ecological balance of nature and human survival.

"Through pure honey, we hope to raise awareness about the environment. By creating various honey-based beverages, we aim to remind people to prioritize their own health. After all, good health is the future for every individual!"

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來自台南的女王與夫婿老王居住於縱谷多年，善於運用在地當季友善食材，研發料理與各種加工品，也不定期在臺東各市集擺攤。女王復刻的臺南味是許多人的心頭好。

代表料理│紅烏龍腿庫飯／萊姆紅烏龍茶／香蘭酸梅湯
彰化出生、家中經營碾米廠的女王，對稻米有特殊情感，也是爌肉飯的愛好者。移居台東在鹿野喝到香氣撲鼻、久泡不澀的紅烏龍茶後，與兒時常吃的彰化爌肉飯產生連結，研發出紅烏龍滷肉飯料理。紅烏龍茶加上秘傳香料、豬腳、腿庫一起滷製，透著清香的滷汁，搭配肉香及Q彈的豬皮，和高雄139米的黏加上具有芋頭香的香米飯，讓人想一口接著一口。

「疫情之後，深刻覺得乾淨的在地食材很重要，希望未來餐桌能帶我們回顧傳統，為自己與下一代留下美好的飲食文化。」

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Queen's Private Kitchen
Queen and her husband Old Wang have been living in the East Rift Valley for many years. They are experts in using local seasonal and friendly ingredients to develop various dishes and processed products, and they also set up stalls at various markets in Taitung from time to time. Queen's revival of Tainan flavor is a favorite of many: hand-cut pork belly into small strips, slowly stir-fried over low heat to extract the fat, then add spices, soy sauce, and fried shallots.

Red Oolong Tea Braised Pork Hock Rice／Lime Red Oolong Tea／Pandan Leaf Fragrant Plum Soup
Queen, born in Changhua and raised in a rice mill family, holds a special connection to rice. She is also a fan of braised pork rice. After moving to Taitung and tasting the fragrant and smooth Red Oolong tea in Luye, she felt a connection to the braised pork rice she often ate in her childhood. This led her to develop the Red Oolong stewed pork dishes. The Red Oolong tea, combined with secret spices, pork trotters, and leg meat, is braised to create a fragrant sauce. It is served with flavorful and chewy pork skin and sticky rice from Kaohsiung's 139 brand, which has a delightful taro aroma. It's a dish that makes you want to take one bite after another. "After the pandemic, I realized the importance of clean local ingredients. I hope that the future dining table can help us revisit traditions and leave behind a wonderful culinary culture for ourselves and the next generation."

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Good Vibes Only by Wanheda https://soundcloud.com/user-724527508
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親山農園以風味十足的水果冰淇淋深受遊客喜愛，從種植水果、熬製果醬、製作冰淇淋、烤甜筒，到打造獨一無二的冰淇淋攤車，主理人賴善能全部捲起袖子自己來、動手做。每週五至週日，戴上草帽、穿上帥氣圍裙，在鐵花市集挖起一球又一球的含果肉30%的冰淇淋，滿足大人與小孩的內心渴望。

代表料理│臺東紅烏龍手工冰淇淋
台東紅烏龍是台東茶改場為突破中低海拔台東茶區困境，用鹿野紅烏龍台茶12號金萱品種，以重發酵製作慢火烘焙而成。賴大哥突破技術難關，研發紅烏龍茶手工冰淇淋，入口可嚐到重發酵產生的花果香與細膩奶香。使用米穀糙米手工製作的甜筒與玉蘭花葉製成甜筒套，是對環境友善的另一大亮點。

「未來稍縱即逝，我將紅烏龍製成冰，讓你品嚐過去工藝、體驗現在沁涼，紅烏龍茶冰將成爲未來的回憶。」

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Chin Shan Farm
At the "Slow Food Festival," don't miss out on the flavorful fruit ice cream from Chin Shan Farm. From planting the fruit, cooking the jam, making the ice cream, and baking the cones, owner Lai Shan-Neng rolls up his sleeves and does it all himself. Every Friday to Sunday, he wears a straw hat and a handsome apron, scooping up ice cream with 30% fruit pulp to satisfy the cravings of both adults and children.

Handmade Taitung Red Oolong Ice Cream
Taitung Red Oolong tea was developed as a breakthrough for the challenges faced by the mid-to-low altitude tea-growing areas in Taitung. Using the Jin Xuan cultivar, also known as TTES #12, the tea undergoes a heavy fermentation process and is slow-roasted to create Taitung Red Oolong. Big Borther Lai overcame technical difficulties and developed handcrafted Red Oolong tea ice cream, which allows you to taste the floral and fruity aromas produced by the heavy fermentation, along with the delicate creaminess of milk. The ice cream is served in a cone made from handcrafted brown rice, and the cone holder is made from magnolia leaves, highlighting its environmentally friendly aspect.

"In the fleeting future, I turn Red Oolong into ice, allowing you to taste the craftsmanship of the past and experience the refreshing sensation of the present. Red Oolong tea ice cream will become a memory of the future."

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Music credit:
Good Vibes Only by Wanheda https://soundcloud.com/user-724527508
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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位於成功的「旗遇海味」，不只讓你品嚐最新鮮的海味，更帶你深入認識成功特殊的漁港文化、支持海洋永續。店主人昱濱是成功漁家第三代，阿公捕魚、父親選魚、經營定置網，昱濱繼承了漁商父親的好眼力以及誠信精神，強調「友善海洋、全食物利用、海岸採集文化」。

代表料理│手鏢白肉旗魚生魚片／全臺獨有的手鏢白旗魚排佐羅氏鹽膚木
白肉旗魚是成功鎮的代表，近20年來因過度捕撈，使得漁獲量驟減，鏢旗船也從全台一千多艘驟減成十餘艘。旗遇海味採購符合永續漁法的手鏢旗魚，以及使用延繩釣捕獲的黃鰭鮪魚、鬼頭刀、黑鮪魚，做成厚切生魚片與搭配山葵味的野菜，以及全台獨有的手鏢白旗魚魚排佐羅氏鹽膚木，帶領你嚐到友善漁法的黑潮鮮味。

「當漁業越來越進步，漁獲量越來越少時，支持友善漁法的船家，才能讓漁業資源被永續利用。」

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Meet Marlin
Meet Marlin is a seaside seafood restaurant at Chenggong Fishing Harbor run by Yu Pin, an experienced fish trader and chef of the restaurant. It is a great destination restaurant that serves fresh, eco-friendly seafood of different seasons! Yu Pin’s grandfather was a fisherman and his father is a successful fish trader, who picks fish from local fishermen’s catch for sale and catches fish with fixed shore nets.

Taiwan's Unique Harpooned White Marlin Sashimi／Harpooned White Marlin with Chinese Sumac
White marlin meat: The representative dish of Chenggong Town, which has seen a drastic decline in catches over the past 20 years due to excessive fishing. From over a thousand boats, the number of swordfish boats has decreased to just over ten. Sustainably caught marlin are sourced, as well as yellowfin tuna, swordfish, and blackfin tuna caught using pole and line fishing methods. These high-quality fish are served as thick-cut sashimi, accompanied by wild vegetables with a hint of wasabi flavor. Another unique dish we offer is the Marlin Cutlet, made from locally sourced marlin and seasoned with Chinese Sumac, allowing urban dwellers to savor the freshness of the Kuroshio Current with peace of mind.
"In an era where fishing industries face increasing challenges and diminishing yields, supporting responsible fishing practices is crucial for the sustainable utilization of marine resources."

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Music credit:
Good Vibes Only by Wanheda https://soundcloud.com/user-724527508
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://bit.ly/47gKkhR
Music promoted by Audio Library https://bit.ly/3MqlAeY

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