WAKA Ristorante, a creative Italian restaurant

Kuramoto-cho is known for the University of Tokushima’s medical school and hospital, and is a convenient 6-minute train ride from JR Tokushima Station. WAKA Ristorante is located in a building facing the main street. The restaurant was formerly known as “Casa Marino,” a trattoria where Kazunori Wakabayashi, who had worked at popular Italian restaurants in Tokyo and Kansai, moved to his wife’s hometown, Tokushima, about 25 years ago and boasted overwhelming popularity as the owner-chef. In 2017, the restaurant’s name and location were changed to “WAKA Ristorante” in order to make it a more upscale ristorante and to create a restaurant with a focus on quality. The restaurant’s omakase course, which is available only by reservation, is very popular, and its reputation is well known among food lovers outside of the prefecture. Many fans visit the restaurant every time they come to Tokushima. Nakata recommends Ristorante for its “unique and creative Italian cuisine.
The ingredients used in the courses are all fresh local ingredients from Tokushima and the best imported from all over the country.
For example, the star of the specialty “Tokushima Yuki Wild Lobster Tagliolini” is a wild lobster from Yuki, Tokushima Prefecture. The rich and aromatic sauce is made by stewing the freshly cut live lobsters with tomatoes, and the tagliolini is entwined with the flavor of the fresh pasta, giving it an irresistible, chewy texture. While Tokushima Prefecture is famous for its seafood, Chef Wakabayashi says that the vegetables are also superb. For example, the pointed fruit tomato “Renaissance” grown by AgriBest in Awa City is a gem with few seeds and high sugar content. The ‘koku shiitake’ mushrooms produced in Kamiyama are also delicious with a strong flavor,” says Wakabayashi.

Upscale yet homey Italian cuisine

The main staple, “Awa Beef Chateaubriand Steak,” also features the fine fat of an A5-rank female. Awa Beef is raised in Tokushima Prefecture, which is blessed with abundant water, which results in a fine texture of fat. Chef Wakabayashi places great importance on bringing out the freshness and flavor of these carefully selected ingredients when preparing his dishes. In his courses, he not only brings the ingredients to the forefront, but also sometimes uses them as a soup stock. It is precisely because Chef Wakabayashi knows Tokushima’s delicious food so well that he is able to fully utilize its potential in his own cuisine.
Chef Wakabayashi is particular about not only the food but also the space. He welcomes visitors with the warmth of high-quality wood, using zelkova and cherry trees he cut from his own mountain for the entrance door and tables. The restaurant also chooses Tokushima-made tableware and cutlery, and Otani-yaki plates further enhance the beauty of the cuisine. The cuisine has a luxurious feel, but the relaxed, homey atmosphere may be the secret to making you want to come back again. If you are ever in Tokushima, be sure to make a reservation and visit.

NIHONMONO – 「にほん」の「ほんも…

地産地食プロジェクトから誕生「かまパン＆ストア」／徳島県神山町 – NIHONMONO パンで地産地消の課題解決 徳島県神山町にある「かまパン」は、人口約5200人の小さな山間の町にあり、地域のパン

NIHONMONO – 「にほん」の「ほんも…

60年続く練り物専門店が作る徳島のソウルフード 谷ちくわ商店 谷泰志さん/徳島県小松島市 – NIHONMONO 源義経も絶賛した竹ちくわとは 徳島県小松島市にある谷ちくわ商店は、60年以上「竹ちくわ」をはじめとした練り物を

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“Resort Hotel Moana Coast” with an overseas resort atmosphere

In the city of Naruto, Tokushima Prefecture, which is rich in nature and abundant in foodstuffs, floats a small resort island called Ogejima. Located between Shikoku and Awaji Island, the island is the gateway to Shikoku, where the whirlpools of the Naruto Straits can be seen. There, surrounded by the sea and mountains, is the Moana Coast Resort Hotel, a secluded hideaway for adults. As the name of the hotel means “beautiful coast” in Hawaiian, the contrast between the blue ocean and the white sandy beach seen from the guest rooms and lounge creates an atmosphere as if one were visiting an exotic resort.
The hotel has only 14 guest rooms on its vast grounds of approximately 3,000 tsubo. All rooms are maisonette type with an open-air bath, a luxury that is rare in Japan and the world. The main building, “Moana Coast,” is a three-story structure with a jet bath on the rooftop overlooking the Seto Inland Sea. The rooftop bathtub has a view of the Seto Inland Sea, and the open-air rooftop is the perfect place to spend a special moment while feeling the ocean breeze and admiring the spectacular view. Villa Beltramonto” means ‘villa with a beautiful sunset’ in Italian. All rooms are suites, and from the open-air bath you can watch the beautiful sunset over the Naruto satoyama through the courtyard. The amber-colored light of the sunset and the view of the sky will give you a different experience from the one in the main building. The concepts of the main building and the detached house are different, so you can choose the one that best suits your mood and the season you visit.

Unusual feeling of relaxing and spending time together

The meals at Moana Coast are creative Italian courses that focus on locally produced, locally consumed food, with an emphasis on seasonal seafood and fresh vegetables from our own vegetable garden in Naruto, Tokushima, a treasure trove of culinary delights. This is exactly the restaurant’s concept of “once-in-a-lifetime Italian cuisine that can only be enjoyed here and now. In particular, the “Sauteed Tokushima Live Abalone with Bourguignon Sauce” and “Grilled Natural Naruto Sea Bream in Saltine Sauce” are must-try dishes.
A short distance from the hotel are the Otsuka Museum of Art, the German Pavilion, and the Naruto Straits, famous for Naruto’s whirlpools. However, we recommend that you do not make too many plans and spend your time relaxing in the hotel, away from the hustle and bustle of the city. Enjoy a cup of Moana’s original blend coffee in the free lounge, take a walk in the large lawn garden on the grounds, or go straight to the beach and walk along the sandy beach. You will be able to reset your mind and body, and enjoy an extraordinary experience of the highest quality.

NIHONMONO – 「にほん」の「ほんも…

贅沢な自然が奏でる至福の空間「HOTEL RIDGE」／徳島県鳴門市 – NIHONMONO 五感で感じる至福の体験「HOTEL RIDGE」 徳島県鳴門市、眼下には風光明媚な鳴門海峡を望む瀬戸内海国立公

NIHONMONO – 「にほん」の「ほんも…

滞在することで新しい視点をもてる「HOTEL WHY」／徳島県上勝町 – NIHONMONO ごみを「ゼロ」ではなく「出さない」という視点 2020年5月、人口1511人（2021年1月1日現在）と四

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The Yoshino River, one of the largest rivers in Shikoku, flows through Tokushima Prefecture from west to east. Mima City, located in the basin of the Yoshino River, is home to Hongakuji Temple, a temple founded in the early Heian period (794-1185). The temple has two unique gardens: a karesansui (dry landscape garden) with the majestic flow of the Yoshino River as a backdrop, and a kaiyushiki (circular garden) that makes use of the natural mountain surface.

Location overlooking the nature of western Tokushima

The Shikoku Mountains are a series of 1,000-meter-high mountains in the central part of Shikoku. Many of these mountains, including Tsurugisan (Mt. Tsurugi), one of Japan’s 100 most famous mountains, have long flourished as sacred peaks of mountain worship. Hongakuji Temple is a temple of the Mimuro school of Shingon Buddhism located in Anabuki Town, Mima City, Tokushima Prefecture, in the middle reaches of the Yoshino River, which crosses the Shikoku Mountains. The temple stands on a hill with a fine view overlooking the Yoshino River, which flows freely through the area.

A Shingon temple that served as a fortress during the Warring States Period

Hongaku-ji Temple was founded in 828 by the monk Eun as a Shingon dojo, and was later revived in 1131 by the monk Yujun. The temple is said to have been used as a fortress during the Warring States Period because of its location on a hill with a river in front and mountains in the background. After climbing a steep slope and passing through the temple gate, the beautifully landscaped grounds spread out before one’s eyes, reminding one of a “natural fortress. To the right is a view of the Karesansui (dry landscape garden) and the Yoshino River, to the left is the Kyakuden (guest hall), and beyond the stone pavement in front of the main hall is the main hall.

The main hall is built in the kake-zukuri style, taking advantage of the topography.

During the Azuchi-Momoyama period (1568-1600), the temple was burned down in a military fire by the Chosokabe clan, and was again destroyed by fire in 1863, only to be rebuilt the following year by the monk Yukiei. Currently, the temple grounds include the main hall, gomado, Tenjinsha, Kyakuden, and a tea ceremony room, all of which were rebuilt or repaired in the Heisei period or later. The main hall and gomado were built using a traditional construction method called kakezukuri. For a common example, think of the main hall of Kiyomizu-dera Temple in Kyoto. It is a spectacular sight, standing tall atop a latticework of long pillars and beams from the bottom of a cliff.

The statue of Amida Nyorai that survived the war

The temple was the family shrine of the Hachisuka clan, the feudal lord of Tokushima in the Edo period (1603-1868), and is dedicated to the wife of the clan’s founder, Masakatsu Hachisuka, and to the descendants of the Inada clan, the feudal lord’s retainers.

The main hall is a wooden structure made of Aomori cypress, and a statue of Amida Nyorai is enshrined as the principal image. The statue is 45 cm tall and has an impressive expression that is both soft and stern. There were many other treasures in the hall, but they were lost in a recent military fire. The hall also houses the Daisho Junkiten, a secret statue of Buddha said to have been handed down from Ienobu Tokugawa, the 6th Tokugawa Shogun, as well as Buddhist paintings.

Two gardens as the face of the temple

Although Hongaku-ji Temple has a long history, most visitors to the temple today probably come for its beautiful garden. Karesansui (dry landscape garden) and kaiyushiki (circular garden). These two distinctive gardens were created by Tadakazu Saito, an expert on ancient gardens and temple grounds. He has created, supervised, and restored gardens all over Japan, including the Ueda Sokyu School Iemoto’s open-air garden in Hiroshima, the Shoujuin garden in Shizuoka, and the “Tsukuhano Garden” at the Hirozawa Museum of Art in Ibaraki. The temple garden is said to have been created by Mr. Saito in the late Showa period or early Heisei period.

Originally, there was a dry landscape garden created by a gardener from a parishioner’s family, but my father, who was the former head priest, asked Mr. Saito to create the garden because he wanted to make the temple more inviting,” said Yugen Yoshida, the temple’s head priest.

The only one of its kind in Japan? Stone garden with the river in the background

Karesansui refers to a form of garden that expresses natural scenery without using any water. The dry landscape “Tsurukame-no-niwa” at Hongaku-ji Temple is a garden with the view of the Yoshino River running right in front of it and the Asan Mountains stretching behind it as its borrowed scenery. It would not be an exaggeration to say that this is the only garden in Japan that uses the river as a borrowed landscape rather than the mountains. Based on Chinese Taoist philosophy, the garden is composed mainly of white sand representing water and stone arrangements resembling cranes and turtles. The blue stones unique to Awa are used, and from the left toward the Yoshino River, the turtle masonry, the crane masonry, and the boat stone carrying the miracle medicine of immortality are arranged. The cranes and turtles are represented as heading toward the multiple pagodas representing Horai Island on the far left, which expresses the wish for longevity, prosperity, and celebration.

Selected as one of the 88 scenic spots in Shikoku

The “crane and turtle garden” was created to look most beautiful when viewed from the guest rooms. Looking around the garden from the corridor of the guest room. The dynamic stone formations contrast with the white sand with sand patterns representing ripples, running water, and whirlpools. The magnificent view of the Yoshino River overlaps with this, drawing you into a spacious and expansive worldview that is somewhat continental. The view from here has been selected as one of the 88 Views of Shikoku, a project to designate and promote the attractiveness of the unique landscapes and townscapes of Shikoku. The atmosphere is especially nice on rainy days,” says Yoshida.

The beauty of a garden with greenery and rock surfaces

Moving along the grounds toward the mountain side, there is another garden, the Kaiyushiki Garden. This garden makes full use of the terrain of the rugged mountain surface, with masonry, stone steps, and plantings, creating a landscape that looks like a miniature of the great outdoors. At the center of the garden is the Ryumonbaku Waterfall and Rigyoseki, a waterfall masonry structure that utilizes the original rock surface. Stone steps and small paths are built around the waterfall, which has a drop of about 6 meters, and a stone bridge at the top of the waterfall allows visitors to walk around the waterfall. Incidentally, “Longmen Fall” refers to the style of stonework associated with the Chinese legend “Xinglongmen,” in which a carp climbs up a waterfall on the Yellow River to become a dragon.

In the garden, the solemnity of the natural rocks and masonry is harmonized with the greenery of moss and trees covering the slopes, and visitors can immerse themselves in the beauty of the garden, which purifies the mind. The garden is also home to many maple trees, which create a gorgeous atmosphere during the fall foliage season.

Relax in a tea house built on a bedrock

Walking along a small path from the top of the waterfall, you will reach Hifumi An, a tea house in the sukiya style. Visitors enter the tea house through an atmospheric open space with the aforementioned blue stones as paving stones. The building is built on a large rock face, so the large windows offer a panoramic view of the powerful rock face, the main hall, the guest house, and the garden below.

The refreshingly decorated tearoom can be used for formal tea ceremonies or for a casual sip of green tea. With the colors of the season in the background, you can savor carefully prepared matcha green tea and tea cakes, and relax in the slow flow of time.

Enjoy vegetarian cuisine with all your senses.

What makes the cuisine even more appealing at Honrakuji is that it is deeply personal. Each Kaiseki vegetarian dish, carefully prepared to maximize the flavor of seasonal vegetables, is like a work of art. The elegant flavors reflect the seasons, and the dishes will leave you with a sense of peacefulness and richness.

I believe that a temple must have a charm that people love. I want to contribute to the improvement of the arts and the happiness of people through gardens and cuisine.” Mr. Yoshida, who puts these ideas into practice, continues to work tirelessly on his garden under the direction of Mr. Saito. He is also a chef himself.

A space where you can reflect on yourself and want to visit again and again

A garden tells many spiritual stories, and gardeners put many meanings into their gardens. （Therefore, it is important to see a garden over and over again. It is the same act as reading a good novel over and over again.

This is a passage in which Mr. Saito talks about how a garden should be. The Honrakuji Temple, a beautiful collaboration of seasonal nature and human creation, is a place where you will find something new no matter how many times you visit, and each time you visit, you will be able to look at yourself again.

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The Shikoku pilgrimage covers 88 sacred sites related to Kobo Daishi scattered throughout the four prefectures of Shikoku. In addition to faith, many people have started the pilgrimage for sightseeing, health improvement, or just to enjoy the outdoors. Ryozenji Temple in Naruto City, Tokushima Prefecture, is the first temple on the Shikoku pilgrimage. Many people visit the starting point of the pilgrimage with prayers and thoughts in their hearts.

Shikoku was a Mecca for ascetic practices.

In recent years, there has been a bit of a boom in pilgrimages to sacred sites. There are numerous pilgrimage routes throughout Japan, including the 33 sacred sites in the western part of the country, the 33 sacred sites in the Bando region, and the Kumano Kodo Ise Route, and many people, especially seniors, are visiting these sacred sites.

Among these, the 88 sacred sites of Shikoku are probably the most popular, with a history of more than 1,200 years and a total length of 1,460 km, making it a grand pilgrimage route, and is recognized as a Japanese Heritage site. The pilgrimage to the 88 sacred sites in Shikoku is also called “Ohenro” (pilgrimage). The origin of this term is that Shikoku, with its steep mountains, is far from the capitals of Nara and Kyoto, and was called “Hendo,” a place suitable for ascetic practices. It is thought that the name later changed to “henro.

Starting from Naruto City, the gateway to Shikoku

The Shikoku pilgrimage is basically made in the order of the number of the temples on the pilgrimage route: Awa (Tokushima Prefecture), Tosa (Kochi Prefecture), Iyo (Ehime Prefecture), and Sanuki (Kagawa Prefecture). Reizanji Temple is the starting point of the pilgrimage. Naruto City, where the temple is located, is the gateway to Shikoku from Osaka and Hyogo via Awaji Island, and Reizanji Temple is located in the southwestern part of the city.

Ancient temple that suffered two fires

Reizanji Temple was founded in the Tempyo period (710-794). It is said that the temple was founded by the priest Gyoki, who was trusted by Emperor Shomu, at the order of the Emperor. The temple was once lined with majestic buildings and prospered as one of the three great monasteries of Awa during the Muromachi period (1336-1573), but it was completely destroyed by fire in 1582 when Motochika Chosokabe, a feudal lord of the Awa domain, burned the temple down in a military fire. The temple was restored by Mitsutaka Hachisuka, the lord of the Awa domain, but in 1891, the buildings were again destroyed by fire, except for the main hall and the pagoda. The Reizan-ji we see today was reconstructed to its original state over a period of more than 100 years.

Who is Kobo Daishi, the creator of Shikoku Sacred Sites?

The person deeply associated with Reizan-ji Temple is Kobo-Daishi (Kukai), a monk of the early Heian period who was also known as a famous writer. He is still affectionately called “Kobo-san” or “Odaishi-san,” and is a superstar in the Buddhist world.

Born in 774 in Zentsuji City in present-day Kagawa Prefecture, Kobo-Daishi traveled to Tang China in 804 as an envoy to the Tang Dynasty and studied esoteric Buddhism for two years. After returning to Japan, he founded the Shingon sect of Buddhism and devoted himself to propagating Buddhism in Japan. He also engaged in educational and social projects, including the establishment of the Shugei Shuchi-in, an educational facility for the people, and the construction of a reservoir for agricultural use in Kagawa Prefecture.

A Culture of Hospitality Rooted in the Local Community

Initially, Shikoku pilgrims were mainly ascetic monks, but as the faith in Kobo-Daishi grew, people from all over Japan and the world began to visit. The appeal of the Shikoku pilgrimage lies in the fact that it is open to anyone, regardless of religion, nationality, gender, age, etc., who can start a pilgrimage at any time.

One of the reasons why the Shikoku pilgrimage has captured the hearts of people is the “hospitality culture. The entire community supports the Shikoku pilgrimage by offering free sweets, drinks, lodging, etc. to the pilgrims, and by giving them support such as, “Good luck,” “Thanks for your hard work,” etc. This is a very natural practice. This warm custom, which has continued throughout the long history of the pilgrimage, provides the energy for the pilgrims to continue their arduous journey.

Worship in the style of a pilgrimage

While it is fine to visit the temple in a normal way, those who wish to start a pilgrimage or feel like a pilgrim should wear the minimum pilgrimage attire, including a white robe, a vajra cane, a kesa (priest’s robe), and a sugegasa (bamboo hat).

The vajra staff is a 1.5-meter-long white wooden staff, a sacred tool that is believed to be an incarnation of Odaishi. When resting, wash the tip of the staff and hold it in the palm of your hand, and do not take it with you to the toilet or other unclean places. Sugegasa, a straw hat, is used as a shade from the sun or as an umbrella. The phrase “Dougyouninin” written on the hat means that you are always with Odaishi-san.
The beads, scripture book, sutra book, osamefuda, incense sticks, candles, lighters, and other personal belongings are carried in a zutabukuro (headabukuro), but a large, comfortable backpack can be used instead.

Pilgrimage goods can be purchased at the Information Desk next to the parking lot of Reizanji Temple.

Precincts of the temple warmly welcome visitors

The nearest station to Reizanji Temple is Bando Station on the JR Kotoku Line. As soon as you get off the train, you will see people here and there dressed in white and wearing hats.

A 10-minute walk from the station brings you to the temple grounds through the Niomon Gate, a gate with a stately irimoya roof. To the left is the Kannon (Goddess of Merriment), a water fountain, and a bell tower, and to the right is the Hosei Pond with Nishikigoi carp swimming in it. Six child statues praying on the surface of the water to a statue of Jizo Bosatsu near the pond are somehow adorable. The solemn yet relaxed atmosphere of the temple makes one feel the depth of “Ichiban-san’s” nostalgia.

The majestic main hall echoing with sutra chanting.

After purifying our hands and mouths at the water closet, we struck the bell once in the bell tower as a sign that we had visited the temple. We then entered the main hall at the far end of the temple grounds.

The main hall was remodeled in 1964 to coincide with the 1,150th anniversary of the founding of Shikoku, and was constructed by adding an inner sanctuary to the worship hall. The main statue of Shakyamuni Nyorai is a seated statue of 4 feet tall (about 120 cm) holding a jade in his left hand. The statue is said to have been carved by Kobo Daishi during his training. Other statues enshrined in the temple include a triad of Jizoson Bosatsu, a seated statue of Binzuru Gyoja, and a Nosatsu Daishi made of solidified votive tablets.

The ceiling of the main hall is filled with many hanging lanterns, and the soft light illuminates the hall in a fantastic manner. A dynamic dragon painting on the ceiling in the center of the hall of worship adds to the mystique of the space. As you join your hands together amid the smoldering incense and the echoes of sutras read by the pilgrims, your heart will naturally become tighter.

A hall dedicated to a jet-black Odaishi-san

If you follow the pilgrim’s procedure, you will want to visit the Daishi Hall after the main hall. In this neat square-shaped hall facing Houshoike Pond, you can see a jet-black statue of Kobo Daishi.

Thirteen Buddhas calmly watching over the deceased and their ancestors

To the left of the main hall is a hall dedicated to 13 life-size statues of Buddha. The thirteen Buddhas are said to be the thirteen Buddhas who watch over the deceased and guide them to paradise, and worshippers who come to make offerings to their ancestors and the deceased seem to worship them with particular devotion.

Among the thirteen Buddhas, only Fudo Myoo is in the adjacent Fudo Hall. His eyes are wide open and he has an angry expression on his face, which is an expression of his heart to strictly teach and guide sentient beings, and is said to be beneficial for dispelling troubles and warding off evil spirits.

The oldest pagoda in the temple. The stately Daboto Pagoda

Between the Thirteen Buddhas Hall and the bell tower rises the Dabotoho Pagoda, which still retains the appearance of the pagoda as it was about 600 years ago. It is a two-story wooden pagoda with the lower part square and the upper part circular like a bowl, and inside the pagoda is enshrined Gochi-no-Torai (five wisdom Buddhas). Although the interior of the pagoda cannot be seen, its stately appearance, which evokes a sense of history, attracts the attention of visitors even from the outside.

Kannon, the Goddess of Mercy, is popular for bringing various kinds of luck.

The Kannon (Goddess of Mercy) for marriage, which stands quietly on the left side of the Niomon gate by the water fountain, is a popular spot for visitors to visit. It is believed to bring not only a man and woman together, but also health, work, and various other types of relationships. The key is to pray sincerely while purifying yourself with water as well as offering money.

After visiting all the halls, ask for a red seal at the sutra office next to the information desk. This will encourage you to begin your Shikoku pilgrimage, and it will also be a memory to cherish after your journey is over.
Kobo-Daishi taught that each person should strive to live a life that makes full use of his or her abilities and talents. This is a teaching that transcends religious boundaries, is easy to understand, and can be understood by us today. Reizanji Temple is filled with such power that one can feel its teachings firsthand and step into a new self with a refreshed feeling.

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A perspective of “no” rather than “zero” waste

HOTEL WHY, a zero-waste action hotel, opened in May 2020 in Kamikatsu-cho, Tokushima Prefecture, which has the smallest population of any town in Shikoku at 1,511 (as of January 1, 2021). Zero-waste” means “zero waste. In 2003, Kamikatsu Town became the first municipality in Japan to declare “Zero-Waste,” aiming for a society that produces no waste, rather than zero waste, which is defined by how waste is disposed of. The town does not collect garbage by the municipality, and each household composts food scraps, etc., and each resident brings bottles, cans, and other “resource garbage” to the “garbage station” to sort into more than 45 types for recycling.

HOTEL WHY is located in a corner of the Kamikatsu Zero-Waste Center, which has a garbage station and a research and educational function for consumers, sellers, and producers, and is a lodging facility where visitors can actually experience the 45 types of sorting. The unique architecture of the building is shaped like a “? The “HOTEL WHY” is located at the “.” part of the unique architecture, which is shaped like a “?

The “HOTEL WHY” is located at the “.” of the unique building, which is shaped like a “? But Kamikatsu Town, which is also the source of water, decided that this was not the way to go, so this waste treatment facility was built,” says Momona Otsuka, owner of HOTEL WHY.

The facility is made of scrap wood, window frames, and other materials brought in by the townspeople. Kamikatsu Town does not have a garbage collection system, but by having everyone bring their garbage and unused items here, it has become a place for communication and learning,” says Otsuka.

About 80% of the garbage brought here is recycled. Generally, about 20% is recycled, which is a fairly high figure, but the town of Kamikatsu is making further efforts to achieve the goal of zero-waste.

Why? from daily life

The design was led by the hot young architect Takushi Nakamura. Why are you buying it?” The interior has a calm atmosphere in contrast to the unique exterior, which is based on the theme of questioning consumers and producers about whether to make, sell, or dispose of products. The room windows overlook the rich nature of Kamikatsu-cho and are very cozy.

At the hotel check-in, guests are given an explanation of Kamikatsu Town’s zero-waste efforts, and drinks and soap are weighed out for their needs during their stay. At check-out, guests actually sort garbage into 45 categories, giving them a chance to experience life in Kamikatsu Town and review their daily garbage The hotel also provides an opportunity for guests to experience the lifestyle of Kamikatsu Town and review their daily garbage by actually sorting garbage into 45 categories when checking out.

We hope that by creating this hotel, we can provide an opportunity for people outside of Kamikatsu to learn more about zero-waste and the SDGs,” said Otsuka.

The hotel does not have a starred restaurant, nor does it have a large outdoor bath. The lack of disposable amenities is also not surprising considering the hotel’s concept. After dusk, there are almost no cars on the road, and even the nearest convenience store is a 30-minute drive away. However, this inconvenience is refreshing and pleasant. This is by no means a luxurious hotel. It is just a place with beautiful nature and starry sky in a small town in the mountains, but I felt as if I could see the shape of a hotel for a new era.

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Located in the eastern part of Tokushima Prefecture, Kamikatsu Town is the smallest town in Shikoku with a population of about 1,500, consisting of 55 villages of various sizes, but it is also known as the first progressive town in Japan to declare “Zero Waste” by setting a goal of “zero waste by 2020” in 2003.

What is Awa Bancha in Kamikatsu?

The road to the house of Ms. Ayame Tonokawa, a producer of Awa Bancha (late-night tea), is narrow and winding, making it difficult for cars to pass each other.In the misty valley, terraced rice paddies can be seen.It is a beautiful town that resembles the original landscape of a Japanese farming village. Awa Bancha is a specialty tea that has been consumed in Tokushima Prefecture since ancient times.It is a “post-fermented tea” made by fermenting tea leaves with lactic acid bacteria, just like Pu’er tea in China and Goishi tea in Kochi Prefecture.

Upon arrival, Mr. Tonozawa, a master of Awa Bancha tea making, was picking tea leaves with local women wearing tea-picking baskets around their waists. “This isn’t a tea field. We’re picking tea leaves that grow wild in the mountains,” said Ms. Tonozawa Ayame. They made their way through the thickets, finding tea bushes and continuing to pick the leaves. The harvesting method is more like “plucking” the leaves from the branches rather than picking them.

“How much do you make?“ (Nakata)

“About 70 kilograms at our house. Most of it is for drinking at home and giving to friends, and we sell the rest at the market. It’s not a business. We’ve been doing this for generations, and I’m carrying on the tradition,” said Ms. Tonekawa.

Awa Bancha is rarely seen in markets, but it’s quite popular in Kamikatsu Town. It’s warm in winter and served chilled in summer. It’s even used for bathing infants.

How to make Awa Bancha, a tea produced by local communities helping each other

When I visited Mr. Tonokawa at his home at 9:00 a.m. the day after the harvest, he was spreading out the wild tea leaves that had been harvested over a five-day period on a large blue sheet in his garden.From there, he first removes branches and debris, then boils them in a large pot, twists them in a machine, and soaks them in a vat.The important thing is how the tea leaves are boiled. We don’t have a fixed temperature and time for boiling,” he says.I just check the leaves and when I think it’s time, that’s it.It’s like a hunch.I didn’t learn it from anyone, but I’ve been watching them since I was a child.That’s how I somehow learned it,” says Tonokawa.

The family-wide Awa Bancha production is a summer tradition in this area.During this time of year, vendors who rent out the tea twisters, pots, and boilers visit several houses a day to help with the Awa late-night tea production.The work is divided among everyone, and the tea making proceeds handily.

Neighbors also help with tea picking and tea production, but they are all volunteers.In this area, it has long been called “teama-nyaku” or “teama-kai,” meaning to help each other out when both parties are busy.We have always done it that way,” says Tonokawa.

After the tea leaves are boiled and twisted, they are transferred into a large bucket-like tub.A small pile of tea leaves is then placed into the bucket.When the last tea leaves were placed in the vat, and when they had been stepped on enough, the brownish boiled water was poured into the vat.The tea leaves soaked around the end of the rainy season are taken out at the end of the Bon Festival.During this time, the tea leaves are fermented, giving it a unique flavor.

“Shall we bring some stones?” At Mr. Tonekawa’s call, several large stones were carried from behind the house. These stones have been passed down through the Tonekawa family for generations and are used for pickling. This method is one of the reasons why Awa Bancha is called ‘pickled tea.’ The Tonekawa family uses heavier stones than other families, weighing 150 to 180 kg. The number of stones used also varies from family to family. Mr. Tonekawa is particular about how the stones are stacked. The direction and placement of the stones affect the pressure applied to the tea leaves.

“That’s it! After waiting about four weeks and drying them in the sun, the Awa Bancha is ready” (Mr. Tonozawa)

After finishing the work, everyone enjoyed drinking the chilled Awa Late Tea. It was memorable how Mr. Tonozawa and the local residents seemed to enjoy the process from tea picking to pickling. Awa Late Tea plays a significant role as a communication tool in the community. It felt like something far more valuable than simply selling the tea for income.

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The post Important Intangible Folk Cultural Asset “Awa Bancha” Ayame Tonokawa, spun by local people helping each other / Kamikatsu Town, Tokushima Prefecture first appeared on NIHONMONO.

Bread solves the problem of local production for local consumption

Located in the small mountain town of Kamiyama, Tokushima Prefecture, with a population of approximately 5200, “Kamapan” is a small bakery that aims to be a regional bakery, baking bread that is eaten like a meal every day by the people of Kamiyama. Kamapan” was born out of a working group held in 2015, in which the town office and residents came together to consider regional development in Kamiyama. The “Food Hub Project” was launched with the aim of solving the problems facing Kamiyama, such as the aging farming population, lack of successors, increase in abandoned farmland, and increasing damage from birds and animals.

Under the slogan of “local production for local consumption,” the “Food Hub Project” aims to connect local agriculture to the next generation through a cycle of “grow, produce, eat, and connect. As part of the project, “Kama Pan & Store” was started together with “Kama-ya,” a cafeteria, to sell bread and other food products as a place not only to grow crops but also to eat them in the community. All breads at Kama Bread & Store are made with home-brewed fermented yeast. Generally, this is called “natural yeast,” but since the “seeds” of Kama Bread are grown in the workshop, they can only be made here, where they are created by lactic acid bacteria and yeast living in the Kamiyama air.

Kama Pan’s Popularity Goes Nationwide

Kamapan offers two types of bread: “usual bread,” which has been popular since its opening and is slightly sour and glutinous, and “super soft and fluffy bread,” which is made with plenty of Jersey milk and is soft and fluffy all the way to the ears. The bread is firm because the dough is kneaded with boiling water, while the loaf is chunky because it has more dough than ordinary bread. The bread is sometimes a bit “sour” because it becomes acidic when the home-brewed fermented seeds, lactic acid bacteria, and acetic acid bacteria become active. The bakery also sells about 20 kinds of bread every day, including bread made with local vegetables. In addition, they sell vegetables grown by farmers from their own “Tsunagu Farm” and local agricultural production groups, as well as carefully selected additive-free foods from Tokushima Prefecture and extending as far as Shikoku.

In November 2020, Kamapan & Friends “Natural Products Exhibition” will open in Ginza, Tokyo, bringing together makers and eaters from all over Japan and featuring locally loved additive-free foods. Under the new concept of “Tomosan Tomoshoku” (friends-produce-friends-eat), local foods and seasonings, freshly produced vegetables and fruits, breads and baked goods from small bakeries around Japan, freshly produced combo sandwiches and delis, local additive-free soft serve ice cream, and other “as additive-free” foods as possible are gathered and sold.

The online store of “Kama Pan & Store” sells good products from all over Japan, including a set of two types of bread for comparison and an omakase bread set, as well as products handled by “Kama Pan & Store” and “Kama Pan & Friends”.

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What is the bamboo Chikuwa that Minamoto no Yoshitsune praised so highly?

Tani Chikuwa Shoten, located in Komatsushima City, Tokushima Prefecture, has specialized in “bamboo chikuwa” and other fish paste products for over 60 years.

Unlike chikuwa sold throughout Japan, which have a hole in the center, bamboo chikuwa is sold with the bamboo attached to the center. The most common way to eat chikuwa is to hold the bamboo and bite into it, or squeeze a little sudachi (Japanese citrus juice) on it.

Komatsushima, where Tani Chikuwa Shoten is located, is said to be the site of the famous “fan target” scene in “The Tale of the Heike,” where Minamoto no Yoshitsune’s army landed. There is even an anecdote that Yoshitsune himself ate the fish paste and praised it highly when he saw fishermen on the beach at that time wrapping it around a green bamboo stick and roasting it. Tani Chikuwa Shoten has inherited the traditional taste that Yoshitsune highly praised, and is committed to producing it in such a way that it will never go out of style.

Exquisite craftsmanship produces kneaded products

Tani Chikuwa Shoten has been preserving the traditional taste of its products since ancient times, but it is not only recreating the taste of the past, but also constantly refining it. The amount of water added is adjusted by skilled craftsmen, and the fish paste is carefully and thoroughly ground to give it its original elasticity. If too much water is added, the elasticity is lost. On the other hand, if the amount of water is too little, the meat becomes hard and the original flavor cannot be brought out. The craftsmen’s exquisite adjustments are what make the fish paste so well-loved even today.

They are also particular about the ingredients. The amount of starch is kept to a minimum in order to bring out the best of the fish meat. The fishy smell peculiar to seafood is therefore suppressed, making it easy for anyone to eat.

The ease with which the fish paste can be eaten raw and immediately is another intrinsic quality of the fish paste.

Soul food of Tokushima made by a long-established restaurant

In addition to bamboo chikuwa, Tani Chikuwa Shoten also offers other soul food from Tokushima.

One of them is “fish cutlet. Fish cutlets are made by seasoning fish surimi such as swordfish, sea bream, and walleye pollock caught in nearby waters with curry powder, seasonings, and spices, then dipping them in a breadcrumb batter and deep frying them. Tsukuji Kamaboko invented it in 1955, and later other stores in Komatsushima began to make it with their original recipes, and now it has spread to become a specialty throughout Tokushima Prefecture. Although different stores add different ingredients and change the shape, they all share the same flavor of curry powder and other spices. The curry seasoning makes the katsu tasty even when cold, and it is loved as a snack, side dish, or side dish. In Tokushima Prefecture, the word “katsu” is said to refer to fish cutlets, not pork cutlets. Tani Chikuwa Shoten also sells chikuwa with sea bream, jakoten (fish cake), prawn tempura, sesame tempura, and assorted sets sold online, so you can enjoy the different flavors at home.

Tani Chikuwa Shoten’s skills are alive and well in these soul foods that are familiar to everyone. Tani Chikuwa Shoten will continue to pursue delicious food while preserving local flavors.

The post Soul food of Tokushima made by a specialty fish paste store that has been in business for 60 years Tani Chikuwa Shoten Mr. Yasushi Tani first appeared on NIHONMONO.

HOTEL RIDGE, a blissful experience for all five senses

Located in Naruto City, Tokushima Prefecture, on a hilltop in Setonaikai National Park overlooking the scenic Naruto Straits below, HOTEL RIDGE is an exquisite lodging with only 10 guest rooms on a spacious site of approximately 70,000 tsubo (approximately 1.2 acres), catering to a limited number of guests.
Surrounded by rich nature, HOTEL RIDGEis a private oasis where guests can enjoy a relaxing and blissful time, feeling the great outdoors while gazing at the tranquil waters of the Seto Inland Sea, based on the concept of “experiencing bliss with all five senses.
All of the 10 carefully selected guest rooms, all with ocean views, will be renovated in April 2019. The 10 rooms in the five buildings consist of four Japanese-style rooms and six Western-style rooms, each with a different design. Each room is furnished with artwork based on the concept of the room and furnishings unique to the Awa region, allowing guests to feel the comfortable local climate. The view of the Seto Inland Sea from the room’s deck, where you can feel the sea breeze on your skin and enjoy the view of the Seto Inland Sea spread out before you, will stimulate all five senses in a pleasant way.

The indoor baths in the guest rooms are comfortable, but for a more relaxing experience, the spa and esthetic treatments are not to be missed. The 100% free-flowing simple spring water, pumped up from 1,500 meters below the ground, has a smooth and mild spring quality that blends well with the skin, and is said to be effective in treating skin diseases, neuralgia, sensitivity to cold, and fatigue. There is also a deck overlooking the straits, where you can relax and soak in the seasonal sea breezes.

Relax with an ocean view of the Seto Inland Sea

Within the hotel’s spacious grounds, visitors can enjoy the charm of the tasteful architecture of Banri-so, with its dry landscape garden and tea ceremony room, and Mitsui Suishoen (former Mitsui Takatatsu Villa) Annex, a wooden house designated as a Tangible Cultural Property.
The “Banri-so,” with its white walls surrounding a dry landscape-style Japanese garden reminiscent of the Great Wall of China, can be used by guests as a luxurious dining room. One cannot help but be impressed by the many kaiseki dishes served in this atmospheric space, which are decorated with seasonal and unique Awa ingredients. Breakfast, too, is a gorgeous way to start a perfect day, filling the body and soul with sumptuous dishes that will energize you for the day ahead.

The “Mitsui Suishoen (former Mitsui Takatatsu Villa) Annex,” with its exquisite shimmering sunrise through the window glass, is open for tours for guests. Visitors are invited to tour the annex, where rare architectural techniques can be seen everywhere, and fully immerse themselves in this fantastic world.

If you want to enjoy Western food as well, go to ” California Table”. The restaurant’s superb location, stretching from the Naruto Straits to the Seto Inland Sea, will impress you as if you were visiting a resort on the West Coast, and will further enhance the appeal of its creative French cuisine, which makes abundant use of seasonal, local ingredients.
The hotel’s name is also derived from the California wine “RIDGE, ” which is to be enjoyed together with such a sophisticated space. This historic brand won first prize at the 30th anniversary tasting of the Paris Showdown, and a wide variety of wines are available, all of which are deeply flavored gems. It is a good idea to find your favorite wine from the unique lineup.

The restaurant is an exquisite space that creates a calm and relaxing flow of time, as if you have entered a time warp from the hustle and bustle of everyday life into a different world. It will promise you an extraordinary trip with a pleasant sense of openness.

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Japanese indigo rooted in people’s lives

Japan Blue means the Japanese national soccer team. But it also means another thing known to the world. That is the deep and brilliant blue of Japanese ”ai-zome”. It is said that the British scientist who came to Japan in the early Meiji period, Robert William Atkinson saw Japanese indigo rooted in people’s lives, and called it ”Japan Blue”. Incidentally, familiar Indigo Blue indicates Indian indigo, which generates a deep blue and became popular as a dye all over the world.
Speaking of the production district of this Japan Blue, Awa-no-kuni (Awa Province) has been famous since olden days. It is said that in Awa, ”ai-zome” was already conducted by using Sukumo (fermented indigo leaves) in the late Muromachi period.

Overcoming era of prosperity followed by decline

Why did ”ai-zome” flourish in Tokushima? The reason was related with the floods which occurred in the Yoshino River basin.
The Yoshino river basin used to suffer from repeated floods. Farmers had to cope with the disasters, but as a matter of fact, the floods brought about a good environment for the cultivation of indigo. As each flood replaced the old sandy soil with new humid and fertile soil, suitable to cultivate the plant. Accordingly, cultivation developed, then after entering the Edo period, indigo production was strongly supported by the domain lord, the Hachisuka family, and came to enjoy great prosperity.

However, in the late Meiji period, it started declining in the face of good and inexpensive Indian indigo and chemical dyes. In 1966, even in Tokushima where the industry used to flourish, the cultivation area of indigo fell to only four hectares. But, subsequently, the natural texture has regained acclaim, and the demand has increased little by little. At present, most of ”sukumo” used in Japan is produced in Tokushima.

Producing the traditional “sukumo”

The factory of Osamu Nii is one of the production sites of ”sukumo”. As the number of indigo masters called ”ai-shi” who produce ”sukumo” has decreased, Nii, who possesses the Awa indigo production technology that is designated as a National Cultural Property, is one of five remaining indigo masters. Nii has fermented indigo to produce ”sukumo” while engaging in the production of indigo by his own company.
The ”sukumo” production requires skilled technique and a lot of labor.
Indigo’s faded color after washing in water many times is quite attractive, as well as its vivid color and soft texture when first used. The beauty of indigo has been loved in a timeless manner.

The post The other “Japan Blue” – “Nii-Seiaisho” has supported “ai-zome” indigo dyeing in Japan first appeared on NIHONMONO.