Suruga bamboo stripe work made with a unique technique

It is said that there are about 600 species of bamboo living in Japan. Because bamboo grows faster than other plants and can be used after only three years, and because of its superior strength and elasticity, it has supported Japanese life since ancient times, taking many forms, from daily necessities such as baskets, colanders, and chopsticks to farming tools and interior decorations. Bamboo crafts can be found in all regions of Japan, with flower baskets, tea bowl baskets, colanders, etc. as their origins, but the origin of Suruga bamboo sen-suji-zaiku in Shizuoka is said to be that Ieyasu Tokugawa had feeding boxes made for hawk hunting. Later, the number of shops selling insect baskets, paintbrushes, flower baskets, and other items increased. The characteristic of Suruga Bamboo Sen-suji-zaiku is that it is very detailed. While in other places, flat bamboo strips of 1.2 to 1.6 mm in diameter are generally made and woven, Suruga Bamboo Suji-zaiku uses round strips of bamboo split lengthwise and made into sticks of a specific width and thickness. The thickness of the bamboo is 0.3 to 0.4 mm, which is quite thin. The technique of bending bamboo by applying heat and the unique jointing technique are also different from bamboo crafts in other regions. In the Meiji period (1868-1912), bamboo crafts were exhibited as Japanese specialties at an international exposition held in Vienna, and the delicate atmosphere created by the bamboo strips and the unique techniques of Oriental bamboos were more popular than those of Western countries, leading to the export of many products overseas.
Suruga Bamboo Sen-suji-zaiku is said to have “a thousand bamboo stripes within a three-foot span. While other production centers “weave” bamboo, here we “assemble” it. Unlike other bamboo crafts that developed from farming tools, this style of bamboo crafting is said to have started with insect cages to hold bellbugs.

Bamboo crafts are popular as bags for enjoying the seasons

Mr. Sugiyama is the third son of a Suruga bamboo Sen-suji-zaiku craftsman. After graduating from high school, he worked at a doll store in Osaka before studying under Tetsuo Watanabe, a traditional craftsman of “Suruga Bamboo Sen-suji-zaiku” and inheriting the traditional techniques. Sugiyama’s work has been used in high-class hotels and inns, and his collaboration with a lighting artist won the Minister of Economy, Trade, and Industry Award at the National Traditional Crafts Competition. The workshop is lined with a variety of bamboo works, including insect cages, wind chimes, and the company’s namesake andon lanterns. The most eye-catching among them are bags that look like they are about twice the size of an insect cage.

Bags have been popular for the past few years. It seems that many of the younger generation are buying them. Some people say that bamboo bags can only be used in summer, but I think that’s fine. I think it is fine to have bags that can be enjoyed in any season. Bamboo crafts peak after 10 or 20 years. It will change to a very nice color. Classic cars are more fun than the latest cars, aren’t they? It is also chic to enjoy the inconvenience of bamboo crafts that can only be used in summer,” says Sugiyama. It is also a good idea to enjoy the way the texture changes over time. While preserving traditional techniques, they evolve with the times. In this way, the tradition of Suruga Bamboo Sen-suji-zaiku will be handed down to the next generation.

NIHONMONO – 「にほん」の「ほんも…

優雅で繊細な伝統工芸 「駿河竹千筋細工 黒田英一」／静岡県静岡市 – NIHONMONO 江戸時代から伝わる駿河の竹細工 伝統工芸士 黒田英一さんの指導を受けながら、中田が真剣な顔で作業している。繊維

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A world-class art museum in Atami

The large 4-meter-high door that greets visitors at the main entrance is already a work of art. The work was done by Kazumi Murose, a lacquer artist well known to Nakada and a living national treasure in the makie lacquer technique. The work was created using the Negoro technique, in which red lacquer is applied on top of a black lacquer undercoat, and the unique colors and luster of the lacquer work can be seen on a giant scale, reminding us of the beauty and potential of this representative Japanese material.

The MOA Museum of Art, located on a hill in Atami City, is a popular spot for its panoramic view of the Pacific Ocean. The museum opened in 1982, following the wishes of Mokichi Okada, founder of the Hakone Art Museum and the man who laid the foundation for the MOA Art Museum, who wished to build another world-class art museum in Atami and introduce Japan’s outstanding traditional culture to people around the world. The museum was renovated in 2017 by the New Materials Research Institute, led by contemporary artist Hiroshi Sugimoto and architect Michiyuki Sakakida. Despite its name, Shinsozai Kenkyusho is an architectural firm that works on modern reinterpretations and revivals of materials and techniques used in ancient, medieval, and early modern times. The new MOA Museum of Art also uses traditional Japanese materials and techniques such as Yaku cedar, gyosha cedar, black plaster, and tatami mats.

“The MOA Museum of Art” exhibition

Of course, the main attraction of the exhibition is the wealth of works on display. The collection of approximately 3,500 Japanese and Chinese works collected by Mokichi Okada ranges from national treasures such as Korin Ogata’s “Red and White Plum Blossoms,” “Hanbokjo” by Tegami, and Ninsei Nonomura’s “Tea Jar with Iroe and Fuji Flower Design,” to Buddhist statues, pottery, ancient documents, ancient Chinese and Korean ceramics, and paintings. The museum also houses many works designated as Important Cultural Properties and Important Art Objects for the purpose of protecting valuable Japanese cultural assets. The “Golden Tea Room” is based on the historical fact that Toyotomi Hideyoshi brought an assembled golden tea room to the Kyoto Imperial Palace to offer tea to Emperor Shojincho, and the restored house where Ogata Korin is said to have spent his last years and painted the “Red and White Plum Folding Screen.

The attention to detail in the display of the works is also excellent. The large exhibition space is divided by black plaster walls to prevent the works from being reflected in other exhibits, and the lighting is a little dimmer than in other museums, based on the concept of “viewing artworks in the light of the Muromachi period. The display cases are made of low-reflective, high-transparency glass, which prevents light and one’s own face from being reflected in the glass, giving the illusion that the works are right in front of you. It is said that many visitors often hit their heads against the glass as they become immersed in the work. Enjoying hot springs and gourmet food in Atami is fine, but it is also a good idea to sharpen your senses by experiencing the many works of art at the MOA Art Museum.

NIHONMONO – 「にほん」の「ほんも…

色彩と文様の天才·芹沢銈介に触れられる「静岡市立芹沢銈介美術館」／静岡県静岡市 – NIHONMONO 「静岡市立芹沢銈介美術館」 静岡市の登呂公園にある「静岡市立芹沢銈介美術館」は、染色工芸家で人間国宝の芹沢銈介

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“Tenshion Muskmelon” that focuses on taste, not size.

Shizuoka Prefecture began growing greenhouse melons at the end of the Taisho period (1912-1926) and is now the largest producer in Japan. The muskmelon, a representative luxury fruit, is sold at a high price of over 10,000 yen per piece, and has been highly popular as a standard dessert in high-end restaurants. One such melon that has been gaining popularity in Shizuoka in recent years is the “Amane muskmelon” produced by Hinon Agriculture Corporation of Hamamatsu City.
In fact, recent melon cultivation techniques have focused more on producing large fruit than on taste and quality. To achieve this, they use growth stimulants and other methods, but they have not become more popular, and the number of growers is decreasing rapidly. Thinking about the future of agriculture, I wanted to go back to basics and focus on safety and taste, even if it is small, and developed the ‘Tenshion Muskmelon.

The basis for the development was the existence of the muskmelon, which was called the “cream melon. The “Hero of Lockinge” was a white-fleshed melon of English origin whose mother was the “Hero of Lockinge,” and its taste and aroma were outstanding, but it was difficult to cultivate and the fruit was small, so it was forgotten. According to a document, the “Hero of Lockinge” was a seed that Her Imperial Highness Princess Chichibu, who was visiting England to attend the coronation of Queen Elizabeth II, ordered her attendants to bring it back. Using this information, we were able to locate the preserved “Hero of Rockingji” seed and develop it. This seed was combined with a green-fleshed seed (ars fabolit) and improved repeatedly, and the result was the modern cream melon “Tenshion Muskmelon.

Muskmelon ordered by fine restaurants

Seeing is believing. President Kageyama inserts a knife into a Tenshion melon. Despite being outdoors, the melon’s sweet aroma spreads, stimulating one’s appetite. It is true that the melon is a bit small, but when you try it, the gentle sweetness fills your mouth and brings a smile to your face. It is easy to understand why many of the nation’s finest restaurants order them.

The melon has a rich flavor that is different from the melons we usually eat,” said Nakata.
That’s because Hinon Agricultural Co., Ltd. uses a “double ripening” method in its greenhouses, in which the melons are ripened on the tree, as is usually done in Japan. The company has obtained a patent for its “Double Ripening Harvest Technology. This technique stresses the fruit with moisture and condenses the rich flavor and aroma into the pulp. This technique increases the sugar content by more than 1 degree higher than the normal harvesting method, and the aroma content is dozens of times higher than that of greenhouse melons. As we toured the greenhouse and listened to explanations of the different stages of growth, we understood the amount of time, effort, and technology that goes into these melons, from watering to temperature control, and even how to determine ripeness. The ultimate melon, which not only has sweetness, but also “flavor,” “richness,” and “aroma,” is a gem created by Japanese craftsmanship.

NIHONMONO – 「にほん」の「ほんも…

果実の王様クラウンメロン「生産者 井口克彦」／静岡県袋井市 – NIHONMONO ガラスの温室から生まれる果実の王様 静岡県の中西部にある袋井市は、クラウンメロンの一大産地。ここでのメロン栽培

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Horai Bridge, the world’s longest wooden pedestrian bridge

In the Edo period (1603-1867), the Oigawa River was said to be one of the most difficult sections of the Tokaido Highway, and the poem “Hakone 8 ri can be crossed by horse, but not by the Oigawa River” was written about it. It is a first-class river that flows through the center of Shizuoka Prefecture and eventually empties into Suruga Bay. The river has long been flooded by heavy rains, and is often stopped by the river.

In addition to the fact that bridges could not be built using the technology of the time due to the river’s width, slope, and other topographical problems, the river also served as the western defensive position for Sunpu Castle, where Ieyasu Tokugawa lived in seclusion, and therefore it was prohibited to build bridges or even ferry boats across the river. The only way to cross the Oigawa River was to be carried across on the shoulders of a kawago-ninshoku, or in a portable shrine-like vehicle called a palanquin. Toll booths for crossing the river, called kawakai-sho, were established in Shimada and Kanaya on both sides of the river, and each developed as a hub for crossing the Oi River. At its peak, there were as many as about 1,000 Kawakoshi trespassers, creating enormous concessions for the Kawakaijosho and the inn towns.

Horai Bridge, a popular tourist attraction as a power spot

In the Meiji era (1868-1912), bridges were permitted to be built across the Oi River, and the Horai Bridge was built in 1872. Since its construction, the Horai Bridge has suffered from flood damage many times, but in 1997, it was recognized by the Guinness Book of Records as “the world’s longest wooden pedestrian bridge,” and has been used for filming movies and TV dramas, attracting many tourists. The bridge is also popular as a power spot for good luck due to the word “yaku-nashi” (no bad luck).

Originally a farm road connecting Shimada-juku and the Makinohara Plateau, the bridge has become a tourist attraction with cafes and souvenir stores in the neighborhood. When viewed from the Shimada-juku side, the 2.4-meter-wide bridge stretches straight out toward the mountain greenery on the other side of the river, with the goal point completely hidden from view. Many tourists pay a toll of 100 yen (for adults) to cross this bridge. When I asked Nakata, who rarely visits tourist spots that appear in guidebooks, why he wanted to come here, he replied, “I thought the scenery was kind of nice. When we started walking, we found it quite enjoyable. The railing is low and there is nothing to block the view. The view was indeed spectacular. The bridge, which only pedestrians and cyclists are allowed to cross, is almost flat and has a low visibility. The water is flowing right under your eyes and you can hear the sound of it. It is as if we are standing in the middle of the Oi River. The sun is strong, but the breeze coming across the river is pleasant. I simply walk back and forth across the bridge with no particular goal in mind. It was a refreshing experience to take a walk on the river, which takes about 30 minutes round trip even if you walk slowly. Don’t underestimate a tourist spot. More to the point, I admired Nakata’s wise eyes in selecting “this is the place to go” from among the numerous tourist spots.

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World-renowned service “Asaba”.

Shuzenji is known as the most historic hot spring resort on the Izu Peninsula. Founded more than 500 years ago in the Muromachi period (1336-1573), the Asaba Ryokan has been loved by many famous people throughout its history and is one of the most prestigious ryokan in Japan.
Asaba was the first ryokan in Japan to join the French association “Relais & Chateaux,” which only the most prestigious inns and restaurants in the world are allowed to join.
The hotel’s history dates back to the time when the ancestor of the Asaba family, Yakuro Yukitada Asaba, visited the area to establish the Soto sect of Buddhism at Shuzenji Temple, and the natural healing features such as bamboo groves and waterfalls in the grounds of approximately 10,000 tsubo (approximately 1.2 acres) and the elegance of the Japanese architecture that seems to blend with the landscape make visitors feel relaxed and enjoy themselves. The first thing that catches the eye upon entering the museum is the “Gekkeiden” Noh stage, which floats on a vast pond of 600 tsubo. Although it was moved to the inn in the late Meiji period (1868-1912), it is still in use as a Noh stage, and together with the regular performances of Noh, Kyogen, and other leading figures in the classical performing arts, it has become a symbol of the inn. Each room has a view of the Noh stage, making the inn a place to “enjoy the Japanese miyabi” where one can savor not only the history of the inn itself, but also the history of Japanese art.

The well-maintained interior of the inn is refreshing, and the quality of the furnishings is evident at a glance. In addition to historical Japanese artifacts, masterpieces by world-renowned artists and contemporary art are casually placed throughout the inn. The luxury of being able to appreciate them to your heart’s content is another of the museum’s attractions.

Seafood from Izu, a treasure trove of ingredients

In addition to the 15 guest rooms, there is a special “Tenko” room located in a separate building. Tenko” has an indoor bath and an open-air bath with free-flowing hot-spring water, and is a whopping 220 square meters in size. The terrace, veranda, and open-air bath offer a view of the entire garden, and the special space is both elegant and relaxing. Each of the other guest rooms also has its own view of the garden, and by choosing a different room each time you visit, you will be able to admire nature as it is at any given moment. There is a salon by the pond in the hotel, where you can relax with a cup of coffee and a good book, and enjoy a different aspect of the garden from that of your room.
The best part of the trip, the food, is also top-notch. Izu is a treasure trove of ingredients, blessed with Suruga Bay and a rich variety of traditional vegetables from the foothills of Mount Amagi. Asaba, which has an established reputation for its cuisine, assembles its menu based on the day’s catch, using mainly local ingredients. The kitchen is located near each room, and all meals are brought to the room. Hot food is served while it is still warm, and ingredients whose aroma is important are served at the most delicious time, according to the tempo of the meal. This kind of attention to detail ensures that the quality of the meal is of the highest order.

“Asaba” has been loved by customers for more than 500 years. There is a sense of beauty and hospitality that has been passed down from generation to generation.

NIHONMONO – 「にほん」の「ほんも…

名匠の技 歴史を感じる趣深い宿「沼津倶楽部」／静岡県沼津市 – NIHONMONO 伊豆半島の自然に囲まれたお宿 静岡県の東部に位置する沼津市は、伊豆半島のちょうど付け根の部分にあたる。日本一高

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Shizuoka Sengen Shrine is the most famous shrine in Shizuoka.

Aoi-ku, which together with Suruga-ku forms the central urban area of Shizuoka City, has been the center of the Suruga area since the Imagawa period of the Warring States period, and Suruga Castle was not only Ieyasu’s childhood residence, but also served as the de facto sub-capital of the Tokugawa regime, including his later rule as Grand Gosho. The layout of the town, which is laid out in a grid pattern, has changed little from the days of Ieyasu’s beloved Suruga Castle. For this reason, when a referendum was held in 2005 on the transition to an ordinance-designated city, the name of the ward was chosen after the Tokugawa family crest, “Aoi” (hollyhock).

Located at the southern foot of Mt. Doki, which juts out into Aoi Ward, the site covers an area of approximately 13,000 tsubo. In 2014, the shrine underwent a large-scale repainting project called “20-year renovation. The 26 buildings of the shrine, which were built at the end of the Edo period and are designated as national important cultural properties, are being repainted one by one.

Shizuoka Sengen Shrine is actually the collective name for three shrines: Kanbe Shrine, Sengen Shrine, and Otoshi Miya Shrine. The Kambe Shrine was built about 2,100 years ago, the Otoshi Ancestral Shrine about 1,700 years ago, and the Sengen Shrine about 1,100 years ago, each with a long history. All three shrines are deeply revered by the Imperial Court, the local priests, and warlords, and are widely worshipped as the head shrines of Suruga Province, the general deities of Shizuoka, and the great shrines of Suruga. There are a total of seven shrines on the grounds, including these three, and visiting them all is called “shichi-sha mairi,” or visiting all seven is said to bring “all one’s wishes to pass.

Shrine visited by Tokugawa Ieyasu

The gate, decorated in vermilion lacquer, was built in 1816 and is designated as a national important cultural property. The magnificent Okumeden, also designated as a National Important Cultural Property, is 25 meters high in the sakurakaku-zukuri style and has a 132-tatami-mat area inside. The beams and ceiling are decorated with gorgeous dragons, kylin, and phoenixes. The ceiling paintings by Eishin Kano, Kannobu Kano, and others are decorated, indicating that the temple has been loved by the powerful. It is said that a considerable number of craftsmen were gathered from all over Japan for the construction of the temple. Looking at the colorful decorations, Nakata murmured, “It looks like Nikko Toshogu. It looks like Nikko Toshogu Shrine,” Nakata said. When the shrine was destroyed in a major fire, it was rebuilt at the expense of the Edo shogunate.

As we climbed to higher ground while touring the richly natural grounds, we could see Mt. Unlike ordinary shrines, the worship hall here faces the direction of Mt. Fuji is beautiful from any angle. Fuji is beautiful from any angle. It is easy to understand why people in ancient times worshipped this mountain as a god. We did not have time to visit all seven shrines, but we felt as if we were receiving good vibes just by being here.

NIHONMONO – 「にほん」の「ほんも…

眼病平癒の力で信仰を集める「医王山薬王院油山寺」／静岡県袋井市 – NIHONMONO 医王山薬王院油山寺とは いわゆる観光地的な寺ではない。ガイドブックにもあまり乗ることはない寺だ。だが、静岡県袋

NIHONMONO – 「にほん」の「ほんも…

世界一長い木造歩道橋「蓬莱橋」／静岡県島田市 – NIHONMONO 世界一長い木造歩道橋「蓬莱橋」 江戸時代、東海道屈指の難所といわれ「箱根八里は馬でも越すが、越すに越されぬ大井

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Japan’s best fishmonger in one of the nation’s leading fishing ports

Yaizu City in Shizuoka Prefecture is home to the Oigawa Fishing Port, where shirasu (baby sardines) and sakura shrimp, which can only be caught in Suruga Bay, are landed; Yaizu Port, a base for pelagic fishing, where bonito and tuna are mainly landed; and Ogawa Port, where coastal horse mackerel and mackerel are landed, which collectively boast some of the largest catches in Japan. Sasue Maeda Fish Store, a fish shop located a two-minute drive from the Yaizu Fish Port, is constantly crowded with local customers from the moment the store opens. The store has a wide selection of products and inexpensive prices, as one would expect from a port town. The fifth-generation owner, Naoki Maeda, is “the best fishmonger in Japan” and has earned the trust of top chefs.
His customers include Naruse (Shizuoka City), a famous tempura restaurant that attracts gourmets from all over Japan, Sushi Yoshitake, a three-star Michelin restaurant, as well as NARISAWA, Den, Kiyama, Sushi Shikon (Hong Kong), and many other famous restaurants in Japan and abroad.
My mother carried me on her back and gave me fish fillets whenever I was hungry, even before I can remember. Whenever I was hungry, my mother would give me fish fillets on her back. Of course, I never put soy sauce on them. Perhaps it was because of this that I learned the true taste of fish. To this day, the most delicious fish I ever tasted was the octopus sashimi I had in kindergarten. Even now, I only eat fish. I want to sell only what I think tastes good,” says Maeda.

Facing fish with your life

In the spacious backyard, Maeda-san spends all day long processing fish and shipping them domestically and internationally. The fishmonger’s job is not only to buy fish and then sell them. We look at weather maps to predict where and what kind of fish will be caught, and we figure out how the fishermen caught the fish and the best way to handle and preserve them. For example, the stress on the fish can vary depending on the way the reel is wound. How to deliver the fish to the restaurant or to the customer’s table without stressing the fish. I think it is my job to think about that,” says Maeda.

I also calculate what happens after the fish arrives at the restaurant. “How and when will the fish be prepared and served? I try to assess the condition of the store’s refrigerators and the skill of the chefs. I don’t just want to sell fish; I want to provide delicious fish by looking at the other side,” says Maeda.
Mr. Maeda is called “the best in Japan” because of his superb technique. He quickly places a large flatfish, which is still jumping around, on the cutting board, and in no time at all, he has the fish live-tightened, drained of blood, and cleanly filleted. After sprinkling a little salt on the fillets on the cutting board, the fillets began to move jerkily, as if they were sweating, and began to drain water. This process removes the smell of the fish and allows us to enjoy the fresh taste. Not only is it tasty, but it has a long aftertaste. How to handle the fish, how much salt to sprinkle on it, and how much moisture to retain are all things I have to judge with my five senses. If I take a day off, my senses become dull and it takes me three days to get them back. That’s why I can’t take a day off. I am working with nature, so I can’t give 100 points every day, but I always want to be that way. Such words do not seem exaggerated. People in Yaizu who have such a fish shop in their neighborhood make me very envious.

NIHONMONO – 「にほん」の「ほんも…

幻の豚“中ヨークシャー”を育てる「桑原康」／静岡県富士宮市 – NIHONMONO 最高品質の豚肉をつくるために世界を奔走 「ほら、あそこの豚。しっぽ太いじゃないですか。しっぽが太い豚は、ロース

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Inn surrounded by the nature of Izu Peninsula

Numazu City, located in the eastern part of Shizuoka Prefecture, is just at the base of the Izu Peninsula. Surrounded by Mount Fuji, the highest mountain in Japan, and Suruga Bay, the deepest bay in Japan, Numazu is truly a treasure trove of nature. With a mild climate and sunny weather for more than half of the year, Numazu is also a famous tourist spot. A 10-minute drive from Numazu Station brings you to a quiet and peaceful place that makes it hard to believe that it was once an urban area. This is the Numazu Club, the best inn in Numazu.

It is said that in 1907, Zenbe Miwa, the second president of Mitsuwa Soap, leased about 3,000 tsubo of land from Numazu City and designed a beautiful building to hold tea ceremonies for a thousand people. In the fall of 2006, the aging building was renovated and a new wing designed by architect Akira Watanabe was added to the guesthouse to create the “Senbonmatsu Numazu Club The club was rebuilt as the “Senbonmatsu Numazu Club,” a members-only guesthouse.

The Japanese-style wing of Numazu Club, which has a long history, is registered as a Tangible Cultural Property of Japan, and is a fantastic space that fascinates with the skills of master craftsmen. The interior of the building is a showroom of master craftsmen’s techniques, with a variety of wood species, including Yakusugi cedar, combined to create beautiful patterns with unique carving marks, as well as traditional handcrafted finishes such as the “Naguri finish” and the “Ajiro ceiling” and “Korimen ceiling,” which are made of thin planks of wood woven together. It is currently used as a restaurant and library.

Luxurious time to enjoy Numazu to the fullest

The building facing the Japanese-style building is famous as Akira Watanabe’s last work. The exterior walls are constructed using a technique called “HANZUKURI,” which consists of piling up sand and soil from the Fuji River, and the design incorporates the expression of nature. The roofs are lined with Yoshino cedar, and the grainy cross sections visible from the eaves of the guest rooms are unforgettable. The craftsmanship found throughout the rooms is also not to be missed. Each of the eight guest rooms offers a rich variety, including a maisonette-type room with a bedroom on the second floor, a calm Japanese-style room with a small room on the first floor overlooking the water table, and a Western-style suite with a living room space and separate bed space and a private open-air bath. All of them are comfortable spaces where traditional Japanese tradition and modernity are fused together.

The meals, one of the pleasures of traveling, are modern courses based on Japanese cuisine, such as wagyu beef from Tochigi and fresh seafood directly shipped from Numazu Port, with an emphasis on the awareness of “Hashiri, Shun, and Mezore” (running, seasonal, and lasting). In the historical sukiya-style building, guests are invited to indulge in a variety of carefully selected seasonal dishes. Near the inn, you will find Senbonmatsu Park with its many black pines, a monument to Wakayama Makisui, and a literary monument to Inoue Yasushi. With the course map in hand, it is recommended to take a stroll in the sea breeze while taking a walk in the forest, and to touch the footsteps of the literary figures who loved Numazu so much. We hope you will return to Numazu, where you will find an exquisite inn that will heal both your body and soul.

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Shizuoka tea has a different aroma and taste depending on its region of origin.Kawane tea is considered well-balanced with moderate bitterness and astringency, Kakegawa tea is characterized by its mild sweetness, and Tenryu tea is considered a high-class tea with its rich flavor.Among such Shizuoka teas, the oldest tea, which has been in existence for more than 800 years and is said to have been a favorite of Ieyasu Tokugawa, is Motoyama-cha, produced in the mountainous area upstream from the Abe and Warashina Rivers in Shizuoka City.The characteristic features of Motoyama-cha are its bright color, pleasant flavor, and depth of flavor.In Shizuoka, it is generally believed that tea leaves grown in coastal areas with a mild climate have a fresh aroma and a clean taste, while tea leaves grown in mountainous areas have a temperature difference, so leaves that photosynthesize during the day rest in the cool air at night, storing nutrients and bringing out their richness and sweetness.When you taste tea in various regions, you cannot hide your surprise at the many different types and flavors.

Kojima Tea Shop, where the traditional taste and aroma are passed down from generation to generation

Since its establishment in 1868, Kojima Chaten in Shizuoka City has been focusing on local teas, especially Motoyama tea, and has continued to introduce their charms to the rest of Japan.Kojima Kohei, the representative of Kojima Chaten, is well known in the prefecture as he was deeply involved in the establishment of the Japanese tea instructor system, and Yoshio Suzuki, a tea master who has obtained the highest tea appraisal skill level, Jyu-dan (tea master 10th dan), of which there are only a dozen in Japan, selects, blends, and commercializes the tea products.

The tea master’s job is to buy tea leaves produced by farmers (rough tea = tea leaves that have been picked, steamed, rubbed, and dried by tea farmers), blend tea leaves that have their own characteristics, and process them into the final product through a variety of processes.He must be well versed in the characteristics of each production area and the differences between tea leaves, as he is the so-called producer who thinks about what kind of tea to make and selects the tea leaves.In 2007, Mr. Suzuki won the first prize at the 54th Tea Judging Contest, in which tea masters from all over Japan gather to identify the quality and production area of tea based on taste, aroma, appearance, and other factors.In addition to thorough selection and quality control of tea leaves, he uses a combination of shelf-type hot-air drying and direct flame burning, as well as far-infrared heating, to bring out the wonderful taste and aroma from the core of the tea leaves.Binchotan charcoal, which quickly rises in temperature and maintains stable combustion, is another of their specialties.

Tensui, the tea of the 10-step master and the profound world of tea

The “Tensui” created by Mr. Suzuki is a gem that was born from President Kojima’s request to blend the best tea.The tea is made mainly from Motoyama-cha, a tea loved by Lord Ieyasu, and other good tea leaves selected from tea leaves made using the deep steaming technique that originated in Makinohara, to create a perfect balance of water color, depth of aroma, and umami and astringent tastes.

During the tour, Nakata also had the opportunity to sample various stages of tea production. The tea leaves are first in their raw state, known as “rough tea,” and then undergo different levels of “firing” to achieve varying strengths. The final products include powdered tea, stem tea, and bud tea (made from the tips of leaves and buds collected during the production of sencha and gyokuro). Each stage offers distinct flavors and aromas. Sencha is characterized by its balanced umami, sweetness, and bitterness, as well as its refreshing aroma. However, the taste can also vary depending on the water temperature and steeping time. Mr. Kojima’s recommended brewing method is to preheat a teapot, add 5–6 grams of tea leaves, pour in 180–200 ml of water at around 70°C, and let it steep for about one minute. Of course, the tea cups should also be preheated. This results in a well-balanced tea. To bring out the umami, it is recommended to lower the water temperature to around 60°C.

After experiencing the differences in tea, we also tried “gougumi,” a technique where teas of different varieties and steaming methods are blended to create a high-quality, beautiful tea.

“The aroma, taste, and mouthfeel… even small differences in quantity can make a significant difference, which is fascinating. I’d like to try blending my own tea someday, but since there’s no right answer, it’s challenging. I need to study more” (Nakata).）

I would like to continue to provide tea that people can say is delicious, and I would like to keep the trust of those who have been drinking our tea.We also want to work hard every day so that more and more people can learn about the appeal of tea through our teas,” said Mr. Suzuki.Mr. Suzuki said.The combinations of Shizuoka tea alone are endless.The world of tea is still very deep.

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The post Kojima Tea Shop in Shizuoka, Shizuoka Prefecture, Japan, where tea master Yoshio Suzuki, a 10th Dan tea master, produces authentic tea. first appeared on NIHONMONO.

About Iouzan Yakuoin Yuzanji Temple

It is not a so-called touristy temple.It is not a temple that is often mentioned in guidebooks.However, since its construction in 701 by Gyoki (a founder of Buddhism active from the Asuka to Nara periods), Aburayama Temple in Fukuroi City, Shizuoka Prefecture, has been revered by successive emperors, the Tokugawa family, and other feudal lords, and is beloved by local people.The name “Aburayama” comes from the fact that oil used to gush out from this place, and it is also called “sacred mountain for the eyes.
The temple was so named because Emperor Kohken (the sixth female emperor in history), who once suffered from an eye disease, visited the temple and washed her eyes with the sacred water from the “Ruri no Taki” waterfall that flowed through the temple grounds, and her eye disease was cured.Since then, many people have visited the temple to pray for the cure of eye diseases, and there are still many structures on the temple grounds that were donated in gratitude for the recovery of their eyes.Although not fancy, they are all valuable, including the Yakushi Main Hall and the three-story pagoda (Important Cultural Property), which were built by Minamoto no Yoritomo in gratitude for his recovery from an eye disease, and the Yakushi Nyorai kitchen in the main hall, which was donated by the famous historical figure Imagawa Yoshimoto.The main gate was originally located under the entrance to the palace of Kakegawa Castle, which was called the “Great Castle of the Tokai Region.” When the castle was closed during the Meiji period (1868-1912), the gate was donated by the feudal lord and relocated to the present location.

Because of its remoteness from other tourist attractions, there were not many worshippers when we visited.Other than us, there were only a couple of people on the temple grounds in the morning, who appeared to be locals.But perhaps it was because of this that there was a pleasant atmosphere in the temple grounds.

Not only for eyes, but also for legs and back.

I took a walk around the temple grounds with Nakata.The forest is said to have remained unchanged for 10,000 years in its natural state, with waterfalls and streams of clear water, and the only sounds in my ears are the rustling of the trees and the chirping of birds.Walking in the cool, clean morning air, you feel as if your body is naturally awakening.The vast temple grounds, covered with cedars and maple trees, are mysterious, and in the fall, visitors can surely enjoy the beautiful autumn colors of the leaves.

In fact, Aburazan-ji Temple is said to be “protected by the god of healthy feet” in addition to the blessings for eyes.The entire mountain is within the temple’s precincts, and it takes a lot of stamina to get from the lowest gate to the main Yakushi hall on the top of the mountain, but Nakata was able to keep up his light footing. It was also the first time for Hidetoshi Nakata to visit here.Why did he want to visit this shrine?　I asked him when he left the gate after praying.He replied, “Somehow, I got the impression from reading the materials that it looked good.
Perhaps it was because he had been to shrines and temples all over the country.Perhaps it was because he had been to shrines and temples all over the country, but he had a good intuition.I recommend visiting this place in the morning.It is definitely worth the trip.

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