There is the sea, and there are the mountains. In Saga, people’s lives are closely connected to nature. One symbol of this is Mifuneyama Rakuen, a garden in Takeo City, which took three years to create in 1845 as a villa garden for Shigeyoshi Nabeshima, the 28th lord of Takeo in the Saga domain at the time.

Mifuneyama Rakuen is attractive both day and night

When most people think of Japanese gardens, they think of small ponds, artificial mountains, and manicured plants, but the scenery of this Mifuneyama Rakuen is much wilder. Towering before you is the 210-meter-high Mt. As if covering the rugged, undulating rock surface, cherry blossoms bloom in March, azaleas from April, and autumn leaves add color in the fall.
The grounds cover an area of about 150,000 tsubo. A leisurely stroll through the park in the daytime is fine, but at night, when the lights are turned on, the scenery becomes even more magical. The lights are not glittering. Rather, as you stand amid the subdued lights, you are enveloped by the smells of the plants and flowers, and your mood is relaxed and calm.

Mysterious world created by Team Lab

For an even more magical experience, visit the Mifuneyama Rakuen Hotel on the grounds. After passing through the automatic entrance door, you will find yourself in a magical world of countless colorful Venetian lamps shimmering and shining. Surrounded by mirrors, the space seems to spread out forever. What should have been a rich natural setting was instantly transformed into a space of art. The dramatic change is so dramatic that it is almost impossible to keep up with it, and it is easy to lose track of where you are.

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Many associate colorful designs with Arita-yaki, but most of the pieces by potter Inoue Manji are unadorned white porcelain, and yet they seem to leave a much stronger impression than the colorful pieces. The translucent porcelain pieces are twisted in such a way that one wonders how they were formed. The complex pieces are made by hand using a potter’s wheel. Inoue Manji is recognized as Living National Treasure of an important intangible cultural property for his skills in Arita-yaki white porcelain.

“For me, the shape itself is a pattern. `Kogei` must be both practical and beautiful. Although I make very complex pieces, the simple shapes are actually the most difficult to create. I’ve spent up to a year creating a simple tea bowl until I was fully satisfied with the results.” (Inoue Manji) Born in 1929, Manji trained under the twelfth Sakaida Kakiemon after returning from the war. In his seventh year of training, Manji was drawn to the first Okugawa Chuemon who was known as the potter’s wheel expert, and began training with him. Since then, Manji has continued to hone his skills on the potter’s wheel. “I travel abroad for exhibitions which can be stimulating, and this is then reflected in my pieces.” (Inoue Manji)

He currently has a kiln in Arita city in Saga with his grandson Yuki. Yuki graduated from the Art department at Tamagawa University and worked in the fashion industry before returning to his hometown. He has been studying white porcelain under his grandfather since 2012, while also expanding into new areas such as creating accessories in collaboration with fashion brands, earning him a lot of attention as an emerging artist. According to Manji, more than 500 have trained with him, including those from abroad. “It’s hard to teach others. You need to be a ten to create pieces on your own, but you need to be a twelve or even thirteen in order to teach others. Creating pieces for the present while carrying on the techniques from the past. That is how tradition is passed on. You can’t advance if you continue to do things as they were. You need to continue to challenge yourself and nurture new talent.” (Inoue Manji) “What kind of people are best suited for pottery?” (Nakata) “You need to be good with your hands, but you shouldn’t be too adept. If you’re too proficient, the forms come easily, and you don’t work at it. It applies to a lot of things, but those who are willing to work daily on their skills seem to do well.”

He continued “White porcelain is never complete. I continue to learn even at 90.” Speaking with him, it’s evident how much he truly loves white porcelain. For the 400th anniversary of Arita-yaki, he spent 20 years creating 400 “different” white porcelain pieces. His work is never ending.

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Organic wild rice

Mr. Takedomi was a teacher for 23 years, first as a biology teacher at a high school then as a landscaping teacher. He resigned after becoming ill, and took on farming in 1991. Initially, he started a farm in Chiba as a way to spread circular farming in Asia, but he ended up at his childhood home in Kouhouku where his family balanced two different trades. This is where he began organic farming. At about the same time, he was invited to lead a newly formed group to study organic farming, and launched a research group of 12 local farmers.

“At first it was really tough because we couldn’t sell anything we grew.” In 1995, he started a company to sell organic rice that he bought from other farmers, and as sales slowly grew, he expanded the business nationwide.

The rice, the vegetables and the miso all taste translucent. It’s something that hits you as soon as you taste Mr. Takedomi’s produce, even without knowing how it’s grown or it’s nutritional value.

“Is the rice a wild rice?” (Nakata) “It’s a blend of different rice and grains including wild red rice, black rice, brown rice, millet, and sawa millet. Each has a distinct presence, so it becomes more flavorful as you chew.” (Mr. Takedomi)

He was introduced to wild rice in 1998. He had an opportunity to taste wild black rice, and became curious about the various colored rice in black, green and red. Studying how they were grown, he introduced the concept of blending the wild rice with regular rice. The idea caught on among consumers, and orders grew quickly. By 2010, he was selling his blend even in New York.

Slow Food protecting food culture and the environment

On his farm, he uses compost made from hay mixed with rice malt to fertilize his vegetables, completely avoiding the use of chemical fertilizer or pesticides. He is actively promoting methods to protect the ecosystem in the Ariake Sea, and food culture that fits into the local environment. He appeared in a PR pamphlet issued by the Ministry of Agriculture、Forestry and Fisheries in 2002, which featured his successful cultivation of 6 acres of organic green rice. The article also appeared on the internet, earning him recognition as a leader in slow food.

He was the first Japanese to be recognized by the Italian organization Slow Food International (established 1980 with more than 160 countries and projects as members), receiving the Slow Food Award.

What he wants to convey through agriculture

“Why don’t you come watch us make miso?” (Mr. Takedomi)

He escorted us to a warehouse that didn’t look anything like the miso warehouses we’ve visited so far. It was a small barrel in a room the size of a bedroom. It was reminiscent of the homemade miso that all households used to make, and gave off the simple aroma of childhood memories.

“We make our own miso, salt and soy sauce here. I’m serious about wanting to provide food that is safe and trustworthy for my children.”

Food made with sensibilities is truly delicious and probably healthy as well. This was evident in the smiling faces of those who seem to naturally gather around Mr. Takedomi’s farm.

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Inoue Manji Kiln” of Arita porcelain white porcelain

When one thinks of Arita-yaki porcelain, one probably thinks of porcelain decorated with beautiful colors. However, most of porcelain artist Mr.Manji Inoue’s works are undecorated white porcelain. Even so, his vessels have a far greater presence than those that have been lavishly colored. The translucent white porcelain twists and turns and intertwines into intricate forms that are hard to imagine how they were made. He creates these forms, which would be impossible even with the latest 3D printers, using only a potter’s wheel and his hands. His advanced skills have earned him the title of Living National Treasure of Arita-yaki porcelain.
For me, the form itself is the pattern. Since it is a craft, it has to have both utility and beauty. I make complicated shapes, but in fact, the most difficult thing is to make an ordinary bowl. There have been times when it took me about a year to make a single bowl because I just couldn’t get it right,” said Mr.Manji.
Born in 1929, Mr.Manji was demobilized from the military and studied porcelain making under Kakiemon Sakaida XII. In his seventh year of training, he fell in love with the techniques of Okugawa Chuemon I, a renowned master potter, and became a student of his. Since then, he has devoted himself to the potter’s wheel. Whenever there is an exhibition, I go abroad. Traveling gives me inspiration, which is reflected in my work,” says Mr.Manji.

Carrying on the tradition of Arita-yaki porcelain

Currently, he and his grandson Yuki have a kiln and gallery in Arita-cho, Nishimatsuura-gun, Saga Prefecture. Yuki graduated from Tamagawa University’s Faculty of Art and Design and worked in the fashion apparel industry before returning to her hometown. He is an artist of note.

According to Mr.Manji, more than 500 people have studied under him, including many overseas.
Teaching others is hard,” he says. If you just want to make it yourself, you only need 10 skills, but if you want to teach others, you need 12 to 13 skills. While inheriting the techniques of the past, we are making the pottery of today. This is how tradition is passed on. Just doing things the way they were in the past will not lead to development. We need to constantly challenge ourselves and train new people,” says Mr.Manji.
What kind of person is suited to pottery? (Nakata)
(Nakata) “Clumsy is no good, but neither is too dexterous. If you are dexterous, you can quickly form a shape and stop trying. It will be the same with anything, but the person who can keep up the same effort day after day will eventually make it big.”

He said, “There is no perfection in white porcelain. Even when you are 90 years old, you are still learning. As I talked with him, who seemed to enjoy talking about white porcelain, I could tell that he loves white porcelain from the bottom of his heart. Mr.Manji spent 20 years creating 400 pieces of white porcelain, all “different” from each other, for the 400th anniversary of Arita-yaki porcelain. Manji’s pursuit of ceramics has no end in sight.

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Ryutagama, a Karatsu ware kiln

Surrounded by nature, a creek flows through the site, which is rich in ridges, and is lined with workshops and galleries that were built using part of a dismantled old private house. It is not as well-kept as a tourist garden. What you see are trees and weeds in their natural state. The wind blowing through the Ryutagama, a Karatsu pottery kiln in Karatsu City, Saga Prefecture, is a soothing experience in itself. A large climbing kiln can be seen on the premises. At present, gas and electric kilns are the mainstream in the pottery field.
Recently, we use gas kilns for most of our work. We use a climbing kiln five to six times a year. It’s not easy to get a good start, but it’s fun to create unexpected pieces by the movement of the flames,” says Nakazato Taki.

Ryutagama opened by a living national treasure

The Ryuta Kiln was opened by Takashi Nakazato, the fifth son of Muan Nakazato, the twelfth generation Nakazato Tarouemon, who became a living national treasure of Karatsu ware. On the day of our visit, Mr. Takashi was absent, but his son, Taikame, and grandson, Kenta, were in the workshop turning the potter’s wheel. The father and son were working together without exchanging words. The quiet space where only the sound of work could be heard and the air that flowed in the space was very comfortable.
It’s nice this time of year, but it’s hot in the summer and extremely cold in the winter (laughs). Sometimes we turn the wheel while snow is falling.

Mr. Nakazato says.
I believe that pottery should be used. I want to make pottery that can be used in daily life, not just displayed and looked at.
Her works are not expensive, and they are designed to be easy to use. Yet, they have a warmth and feel that enriches our lives, which makes us happy.

Karatsu-yaki, Saga’s pottery

Karatsu-yaki is a type of pottery produced mainly in Karatsu City, Saga Prefecture, and is said to have been produced since around 1580, although there are various theories. The clay used, glazes, and decorative techniques vary widely, and in the world of the tea ceremony, Karatsu-yaki has been called “Ichiraku (one), Ni-hagi (two), and Sankaratsu (three),” and has been used by tea masters. The Karatsu Yakimon Festival is still being held today, with the theme of “marriage of food and tableware.
The kiln firing was to take place just two days later, so I was allowed to observe the firing. The firing takes place in the evening. However, preparations begin in the morning. Molded vessels are packed into the climbing kiln on the site without gaps. This is done while taking into account the fact that the flames and temperature rise at different rates depending on where the vessels are placed. Once tightly packed, the entrance is sealed. When the time comes, the kiln staff and visitors are given sake cups and toast to the success of the kiln firing. Once the fire is started and the temperature rises to 1,200 degrees Celsius, the wood is kept burning to prevent the temperature from dropping. Someone stays by the kiln throughout the night and continues firing until all the wood, which is piled up like a small mountain, is reduced to ashes.
No matter how much I calculate the inside of the kiln, there is no way I can do it all. That’s why it’s so interesting and I can’t stop,” Mr. Nakazato says.

When the calculations are exceeded, the warmth and texture unique to Karatsu-yaki are born.

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Maruhide shoyu – Natural Brewing

Only soybeans, wheat, salt, and water. Maruhide shoyu, a long-established soy sauce brewery in Saga City, Saga Prefecture, established in 1901, insists on natural brewing and two-year aging, which is rare these days.
The soy sauce sold in general is fermented by artificially adding lactic acid bacteria or yeast, or by controlling the temperature of the mash to force fermentation. In this way, the soy sauce is ready in about three to five months, but we use only natural bacteria that live in the brewery, so it takes two years to ferment. It is an old-fashioned way of making soy sauce, but naturally brewed soy sauce made this way has a fruity aroma.

Mellow and refreshing Maruhide soy sauce

Put the soy sauce in a wine glass and enjoy its aroma. Indeed, the aroma of the soy sauce here is different from that of ordinary soy sauce; it is mellow and refreshing. The richness and umami that lies behind the aroma can also be felt. The aroma is better after three years of fermentation, but the umami flavor is lost. The ingredients are also carefully selected, and only whole soybeans are used. The wheat is locally grown in Saga.

Healthy Fermented Foods

It is true that sweet soy sauce is delicious, but when you want to enjoy the taste of the ingredients themselves, such as in protein-rich fish sashimi, naturally fermented soy sauce is the way to go. We also make sweet soy sauce for the local market, but we add amazake to it so that the flavor of the soy sauce itself is not compromised.
Increasingly, television programs and magazines are introducing the health benefits of consuming fermented foods. Fermenting food increases its shelf life, so it has been used as a preservative food since the days when there were no refrigerators. In addition, it also helps the intestines to digest food. In addition, the popularity of restaurants featuring fermented foods is increasing, especially among health-conscious people, as fermented foods help the intestines digest and boost the immune system.

Fermented foods familiar to us on a daily basis

When we think of fermented foods, we probably think of soy sauce, miso, natto, etc. Cheese, pickles, dried bonito flakes are also fermented foods. Cheese, pickles, dried bonito flakes are also fermented foods, as are sake, black tea, oolong tea, etc. In fact, Japanese people eat many fermented foods on a daily basis. In fact, Japanese people eat many fermented foods on a daily basis.
Marushu uses ten kinds of Japanese grains, including soybeans, barley, red rice, black rice, green rice, pigeon pea, millet, and Japanese millet, and each of these grains has its own koji mold attached to it, giving it a deep flavor.

Superb soy sauce that sticks to the old-fashioned way

The wood is cooked on the first floor of the five-story building, and the dried bonito is smoked one floor at a time, taking about a month to reach the desired level of dryness,” said Takeuchi.
A tour of the brewery, lined with large wooden barrels, revealed a rich aroma of fermenting malt. The bacteria that live in this well-worn warehouse and the craftsmanship of the artisans who carefully craft each ingredient and process make the finest soy sauce.

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Arita porcelain and white porcelain “Hakumyogi” produced at the Banshang Kiln

Arita-yaki, a specialty of Saga Prefecture, began in the early 1600s when a potter who accompanied Toyotomi Hideyoshi on his expedition to Korea found white porcelain ore in the Arita area. Even today, a visit to Arita Town reveals the many chimneys of the kilns, and the Arita Pottery Market held during Golden Week attracts more than one million tourists. Hisaki Shomura, the sixth generation of Arita-yaki potters , is pursuing a new era of white porcelain and Arita-yaki porcelain with his unique sensibility and techniques.

He says, “There are shades of white in white porcelain. I want to show white within white, and color within white.
Arita-yaki porcelain is generally characterized by white porcelain surface, dyeing painted with gozu (indigo pigment), and gorgeous red painting using glassy overglaze pigments. However, the original white porcelain “Haku-Myo-Gi” created by Mr. Shomura with his unique sensitivity and techniques is completely different from traditional Arita-yaki porcelain. It is not only functional, with mugs, plates, and cups, but also has a beautifully smooth silhouette and a silky hue with a gentle yet florid feel, achieved through the use of a unique glaze. The product has a modern feel that suits not only traditional Japanese-style rooms, but also contemporary Western-style interiors.

I want to create pieces that blend in with modern life while preserving the tradition of Arita-yaki porcelain.

This philosophy is reflected in his works. Born in his hometown, studied in his hometown, and kneaded clay in his hometown. He continues to create his works in his studio, which is located right next to his home. He has developed his own techniques, such as using masking tape. It must require a great deal of determination. However, Mr. Shomura’s works do not show such resolve. The birth of artists like Mr. Shomura, who do not rely on the Arita-yaki brand, will help preserve the tradition that has continued since the time of Hideyoshi.

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Kakiemon’s “red” standing out on the “white” of “nigoshite” K… Picturesque porcelain Kakiemon style porcelain is a type of Imari-yaki where the artists use red paint as a base on white porcelain called ”nigoshite”, and i…

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Mifuneyama Rakuen, a symbol of nature in Saga

There is the sea, and there are the mountains. In Saga, people’s lives are closely connected to nature. One symbol of this is Mifuneyama Rakuen, a garden in Takeo City, which took three years to create in 1845 as a villa garden for Shigeyoshi Nabeshima, the 28th lord of Takeo in the Saga domain at the time.

Mifuneyama Rakuen is attractive both day and night

When most people think of Japanese gardens, they think of small ponds, artificial mountains, and manicured plants, but the scenery of this Mifuneyama Rakuen is much wilder. Towering before you is the 210-meter-high Mt. As if covering the rugged, undulating rock surface, cherry blossoms bloom in March, azaleas from April, and autumn leaves add color in the fall.
The grounds cover an area of about 150,000 tsubo. A leisurely stroll through the park in the daytime is fine, but at night, when the lights are turned on, the scenery becomes even more magical. The lights are not glittering. Rather, as you stand amid the subdued lights, you are enveloped by the smells of the plants and flowers, and your mood is relaxed and calm.

Mysterious world created by Team Lab

For an even more magical experience, visit the Mifuneyama Rakuen Hotel on the grounds. After passing through the automatic entrance door, you will find yourself in a magical world of countless colorful Venetian lamps shimmering and shining. Surrounded by mirrors, the space seems to spread out forever. What should have been a rich natural setting was instantly transformed into a space of art. The dramatic change is so dramatic that it is almost impossible to keep up with it, and it is easy to lose track of where you are.

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One of the Largest Arita Pottery Fairs in Japan

Saga is famous for its ceramics. Arita-yaki, Imari-yaki, Nabeshima-yaki, Karatsu-yaki, Hasami-yaki, and other nationally known production areas are scattered throughout the prefecture. It is said that the production of ceramics in this region flourished because many Korean potters were brought here by Toyotomi Hideyoshi during his invasion of Korea. Many people gather from all over the country for pottery fairs, and the Arita Pottery Fair, said to be one of the largest in Japan, attracts a whopping one million visitors. The sight of so many people, including couples, families, children, and the elderly, happily shopping for pottery is a reminder of the richness of the culture of the land of Saga.

Okochiyama, known as the “home of hidden kilns

Okochiyama is known as the “home of hidden kilns” in Saga Prefecture. To get to this place, which is now maintained as the Nabeshima Clan Kiln Park and crowded with tourists, you must pass through a winding mountain road. Surrounded by mountains on all sides and with a river running through it, the hillside is rich in nature and was the site of domain kilns that produced “Iro-Nabeshima,” “Nabeshima Sometsuke,” and “Nabeshima Celadon” under the strict control of the Nabeshima domain from the 17th to 19th centuries. A large vase adorns the parapet of the bridge at the entrance, and the area around the bridge is decorated with a mosaic of Nabeshima ware. The town’s guide map, which includes a barrier that protected the secret methods of pottery production, the ruins of a climbing kiln, and other historical assets, is also made of pottery. Along the winding slope, brick chimneys and kilns stand side by side, and many pottery stores are located around them.

Arita-yaki, Imari-yaki, and Nabeshima-yaki pottery line Mt.

To the untrained eye, it is difficult to distinguish between Arita-yaki,Imari-yaki, and Nabeshima-yaki, but the works on display exude an unmistakable sense of luxury. It is said that Nabeshima-yaki is characterized by the lack of tea ceremony utensils, the fact that plates were mainly fired, and the underlying patterns painted on the bluish surface of the clay.

Okochiyama, a “hidden kiln village” where visitors can experience pottery in a relaxed atmosphere

Although there are many stores where visitors can try their hand at pottery spinning and painting, it is only the “village of hidden kilns” that attracts visitors to this area. The area is not as crowded as a pottery market, so visitors can experience the charm of pottery in a relaxed atmosphere. Mount Okawachi, with its mountains, rivers, and seasonal flowers. The rich nature of Saga must have given imagination to artisans in ancient times. It is worth a visit for those who want to experience the atmosphere of a kiln that is different from famous production centers.

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Blissful tea time in a “tea room without a roof

The specialty of Ureshino City in Saga Prefecture is Ureshino tea. It is said that tea cultivation techniques were introduced from China during the Muromachi period and began in this region. In early May, just as the harvest begins, visiting Ureshino reveals steam rising from many tea factories, and the fragrant aroma of tea fills the air throughout the town. Typically, tea is produced by farmers who grow the tea leaves, and wholesalers who process and sell the product. However, Soejimaen handles everything from cultivation to sales in-house.

“Ureshino is known for its steamed green tea, which has its roots in kamairicha (pan-fired tea). It is also called guri-cha, meaning ‘tea balls,’ because it looks like balls.”

The fourth-generation owner, Hitoshi Soejima, has been committed to pesticide-free and reduced-pesticide cultivation with an eye on the future of Ureshino tea. He handles everything from packaging design to sales, expanding distribution nationwide.

“Since my father’s generation, we have reduced our cultivation area to focus on pesticide-free and reduced-pesticide farming, and we sell directly to customers to ensure safe and secure tea. Our tea is now used in famous ryokan (traditional inns), and the number of fans is growing.”

Tea house without a roof

Walking through a tea field where harvesting has just begun. From the slopes of the hilltop field at Soejimaen, you can see the town of Ureshino. It was the 88th night of spring, a day when it is said that drinking tea picked on this day will bring good health. The Soejima family was busy picking tea leaves by hand.

“Here, we not only grow green tea but also experiment with black tea. We want to preserve tea culture by trying various things,”

Mr. Fukushima explained as he led me to a “roofless tea house” built in the center of the highest tea field. Under the clear blue sky, I enjoyed the new tea while being gently caressed by the refreshing breeze. The first tea served was warm tea poured into small cups. It was rich in umami and sweetness, with no bitterness or astringency. The second cup was cold tea steeped overnight. Served in a champagne flute, it had a refreshing sweetness. The flavor was deep, and the color was vibrant. It was completely different from the bottled tea sold at convenience stores.

“Tea is a drink whose delicate flavor varies depending on the variety, production method, and how it is brewed. But even though it is as familiar as sake, if not more so, most people don’t know much about it. I want to learn more about Japanese tea.”

The best tea time spent in a “roofless tea room.” Nakata also rediscovered the true power of Japanese tea.

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