Today, I wish to share about my day trip from Tokyo to Hakone. During a difficult period where cross-border movement is severely restricted, I hope that this article will transport you to a different destination with me and perhaps inspire your future travels!

今日は、東京から箱根への日帰り旅行についてシェアしたいと思います。
国境を越えての移動が厳しく制限されている困難な時期に、
この記事が私と一緒にあなたを別の目的地に連れて行き、
おそらくあなたの将来の旅行を刺激してくれることを願っています！

***

In a face-to-face standoff on stage, I was struggling to balance. Whoever loses the next round of Janken (Scissors-Paper-Rock) will have to widen their stance and surely fall bottom-first on the wooden floor – unless either one of us can do the splits!

“Sei, no, Janken-poi!” (“scissors paper rock, go!”) …
A split-second moment of uncertainty, followed by shrieks of excitement and nervous laughter as we realized, paper beat stone! Sliding her feet outwards along to the rhythm of the game, my opponent went down gracefully in a flurry of pastel silk… but not a single hair out of place!

It was my first experience playing tea house party games with a geisha, and certainly a memorable one. Although Kyoto city first comes to mind when one thinks of geisha culture, did you know that there are about 30 Geisha houses and 150 expertly trained geishas still active in Hakone?

Follow my itinerary for a day trip to play traditional parlor games with Geisha (ever heard of “Konpira” or “Tora tora tora”? Try them at your next house party!), enjoy a specialty lunch of Tofu Katsuni, and explore the Hakone Open Air Museum!

ステージで離れて向かい合って立った時、
私はバランスを取るのが大変でした。
次のじゃんけんで負ける人は、足をさらに広げていき、
最後には木の床の上に立っていることができなくなります。
（私たちのどちらかが両足開きができなくなる限り！）

「せい、の、じゃんけんぽい！」 …

ほんの束の間の沈黙、
それに続いて興奮と緊張の笑い声：
紙は石を包む！

お座敷あそびのリズムに沿って芸者さんの足を外側に徐々に滑らせて、
私の対戦相手はパステルシルクの裾をはためかせて優雅に転びました…

しかも、彼女の髪型はまだ完璧なままでした！

芸者さんとのお座敷あそびは初めての体験で、とても印象に残りました。
芸者文化といえば京都市が最初に思い浮かびますが、
箱根には約30戸の芸者置屋と150人の芸者たちがまだ活動していることをご存知ですか？

日帰り旅行の日程に従って、歴史ある芸者劇場である湯本見番で芸者さんとお座敷遊びをし
(「コンピラ」や「トラトラトラ」を聞いたことがありますか？
次は自宅でのパーティーにぜひこれをお試しください~!) 、
「豆腐かつ煮」という名物ランチを楽しみ、
箱根彫刻の森美術館に遊びに行きましょう！

Hakone at the foot of Mt. Fuji has been one of Japan’s most famous hot spring resort towns for centuries. The very first hot spring opened in Hakone actually dates back to the year 757 and about 5000 tons of natural spring water is produced from the nearby mountains annually! Easily accessible within 1.5 hours from Tokyo, the town is a popular destination to enjoy Japanese culture and art.

For an example of a 1-day sightseeing tour, check out my previous post on the Mt. Fuji-Hakone Bus Tour!

富士山のふもと箱根町は、何世紀にもわたって日本で最も有名な温泉地の1つです。
箱根での最初の温泉は実際に西暦757年にさかのぼり、
毎年約5000トンの天然温泉水が近くの山から生産されています！
東京から1.5時間以内で簡単にアクセスできるこの街は、
日本の文化や芸術を楽しむのに人気の温泉地です。

日帰りの富士箱根バスツアーについては、ここをクリックしてご覧ください～。

*~*~*~*

Meet Geisha at Hakone Yumoto
箱根湯本で芸者さんに会いましょう

“Take a trip back in time to indulge in classic Japanese culture and entertainment with Geishas”

Just a 5-minute walk from the Hakone Yumoto station is the Yumoto Kenban Geisha theatre!

箱根湯本駅から徒歩わずか5分の場所に、
「湯本見番」という芸者の劇場があります！

Photo session with the Geisha in front of a curtain made from silk obi (kimono belts).
絹の帯で縫われたカーテンの前に芸者さんたちとの写真。

For about an hour, I had the rare opportunity to watch Geisha performing classical Japanese dances, play some old-fashioned parlor games, and get up close and personal with these beautiful women clad in enchanting silk kimonos. 

約1時間、芸者さん達が日本の古典舞踊を披露したり、
伝統的なゲームで遊んだり、
着物をまとったこれらの美しい女性に会うという、
まれな機会がありました。

The dance performances were mesmerizing. As traditional Japanese art forms, geisha songs have been passed down through the centuries. Some portrayed famous scenes from Japanese history, others weaved mystical stories of the legends of old, and yet others were poetic impressions of the seasons. One rare dance requiring a high level of skill was Yaakosan, telling the tale of a struggling lower-class samurai and his childhood sweetheart. I found this dance particularly striking, as the geisha had to impersonate the sturdy posture and strong behavior of a samurai. These masculine movements juxtaposed the porcelain face and floral silk kimono of the performing geisha.

芸者さんの踊りはとても魅惑的でした。
日本の伝統芸術として、
芸者の歌は何世紀にもわたって受け継がれてきました。
その歌の内容は、
日本の歴史から有名な話を表現したものもあり、
伝説の神秘的な物語を織り込んだものもあり、
四季折々のシーンを歌ったものもあり、
とても詩的な印象を持ちました。
高度なスキルを必要とする珍しい踊りの1つは、
下級の武士と彼の幼年期の恋人の闘争についての「奴さん」でした。
芸者が武士の頑強な姿勢と強い態度を真似しなければならなかったので、
この踊りは特に印象的でした。
これらの男性的な動きは、
花柄の着物を着て踊る芸者さんの磁器のような白い顔がとても際立っていました。

As part of the event, I tried my hand at parlor games often played at teahouses with the Geisha, referred to as “ozashiki asobi” in Japanese. There are many games, but Konpira is perhaps the most commonly known. It is a rhythm game that involves the players tapping a small bowl or cup placed between them to the rhythm of the “konpira fune fune” song. Players have to put out a fist or flat hand on the table depending on if the cup is there or not!

芸者劇場では芸者さんと一緒に置屋で良く行う「お座敷あそび」をしました。
多くのゲームがありますが、
おそらく「金毘羅」（コンピラ）は最も一般的に知られていると思います。
これは、「金毘羅ふねふね」の歌のリズムに合わせてプレイヤーが彼らの間に置かれた小さなボウルやカップを軽く叩くリズムゲームです。
プレーヤーは、カップがある時とない時に応じて、
テーブルに手の平また拳を出す必要がありますね！

All the setup required for the game is a table and a small bowl or cup to be placed between players!
ゲームに必要なセットアップは、プレーヤーとの間に置かれるテーブルと小さなボウルまたはカップだけです！

Although the game sounds simple, it can get confusing quickly, especially as the song tempo increases! Unfortunately, I lost to the Geisha, but had a lot of fun! In a traditional teahouse, the loser will have to drink their sake.

ゲームは簡単に見えますが、特に曲のテンポが上がると、
すぐに混乱する可能性があります！
残念ながら、芸者さんに負けてしまいましたが、とても楽しかったです！
普段の宴会やお座敷では敗者は酒を飲む必要がありますよ～。

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Outside of the Yumoto Kenban with Ms. Asami Oyama, organizer of the event who explained about the Geisha to us in English throughout the show.
 

Meet Geisha at the Yumoto Kenban Geisha Theatre! https://www.meetgeisha.jp/en Location: 694 Yumoto, Hakone, Ashigarashimo District, Kanagawa 250-0311, Japan

*~*~*~*

Tofu Katsu Lunch in Gora
強羅の豆腐カツランチ

I made my way up to Gora for lunch at Tamura Ginkatsutei, a Japanese restaurant founded in 1973 famous for its Tofu Katsu!

The restaurant is conveniently located near Gora station. You will be able to spot this popular restaurant quickly when you see the lines of people waiting outside! Luckily, we had a reservation and were able to skip the wait.

1973年に豆腐かつで有名な日本料理店、
田村銀閣亭で昼食のために強羅に向かいました！

レストランは強羅駅の近くという便利な場所にあります。
外で待っている人々の長蛇の列を見れば、
この人気のレストランをすぐに見ることができます！
幸いなことに、予約をしていたので、並べないで入ることができました。

The signature dish of Tamura Ginkatsutei is the Tofu Katsuni, an original simmered dish of soft tofu filled with ground meat then deep-fried. The shop owner created this dish for his elderly mother when she had trouble chewing.

田村銀閣亭の名物は、「豆腐カツ煮」という定食です。
柔らかな豆腐にひき肉を詰めてから揚げたオリジナル料理です。
店主は、高齢の母親が噛むのに苦労したときにこの料理を作りました。

I enjoyed the gentle flavor of this dish and can see why the Hakone specialty is a favorite with customers of all ages, from children to senior citizens. In addition to the set meal, they have a diverse menu including other Katsu and Tempura dishes!

私はこの料理の優しい風合を楽しんで、箱根の名物が子供から高齢者まで、
あらゆる年齢のお客様に人気がある理由が分かりました。
定食に加えて、メニューは他のカツや天ぷら料理を含む多様な種類があります！

Tamura Ginkatsutei is very particular about the tofu used in the recipe, and the restaurant staff tells me that they partnered with Gindofu, a local tofu shop, to come up with this custom-made dish.

田村銀閣亭は、レシピで使用されている豆腐に非常にこだわり、
レストランのスタッフは、地元の豆腐店である「銀豆風」と協力して、
このカスタムメイドの料理を考案したと言っています。

*~*~*~*

Afternoon at the Hakone Open Air Museum
箱根彫刻の森美術館

One stop (or about a 10-minute walk) away from Gora is Chokoku-no-Mori, home to Hakone’s Open-Air Museum.

強羅から1駅（または徒歩約10分）のところには、
箱根彫刻の森美術館があります。

This awe-inspiring museum exhibits various eclectic sculptures in combination with scenic views of the surrounding valley and mountains.

この素晴らしい博物館は、周囲の谷や山々の美しい景色に合うように、
多種多様な彫刻を展示しています。

After gaining admission, an escalator will take you to the central area of the park.

入場した後、エスカレーターで公園の中央エリアに入ります。

Outdoor sculptures and exhibits create a harmonic balance of nature and art.

屋外の彫刻と展示は、自然と芸術の調和の取れたバランスを作り出します。

The vast expanse of the museum makes you feel an unrestricted sense of creative liberty as you walk past and through exhibits that blend tradition and modernity.

博物館の広さの中、私達が伝統と現代性を融合させた展示物を通り過ぎるとき、
自由に創造的な無限の感覚を感じるようになります。

The main large open square that opens the museum features Man and Pegasus by Carl Milles, a tall column that reaches up to the sky topped with a black sculpture of a man seemingly leaping off a horse. As a Swedish artist who loved to create works that integrated themselves into their environment, the man leaping off Pegasus at the top of the column seems to fly forward into the clouds.

博物館に入ると目の前の大きな広場には、空にまで届く背の高い柱に、
男の人がペガサスの上を飛んでいるように見える黒い彫刻があります。
自分の環境に自分自身を統合する作品を制作するのが大好きなスウェーデンのアーティストの作品で、
コラムの一番上で紹介しました。
ペガサスから飛び降りる男は雲の中に飛んでいくように見えます。

Next to La Pleureuse, one of the iconic sculptures near the entrance of the museum.
A woman’s head rests on a bed of water with tears streaming down her face, framed by a crown of green plants. The legend goes she is a narcissist who has fallen in love with her own reflection.

Kid-Friendly: Many sculptures are built for the amusement of children.
Kids can have a great time climbing and running around sculptures like an outdoor jungle gym!

子供が楽しめる：多くの彫刻は子供の娯楽のために作られています。
子供たちは、屋外のジャングルジムのような彫刻を登ったり降りたりするのに
最高の時間を過ごすことができます！

One such installation is the Curved Space-Diamond Structure, a giant gemstone playground structure by Peter Pearce. Children are allowed to remove their shoes and climb inside!

While adults are not allowed to climb inside, you will experience streaks of childhood playfulness when exploring a giant kaleidoscope of colorful kids clothing reflected through different angles. The beauty of natural geometries is a winner in this installation, as the structure was based on the shape of a diamond molecule enlarged 8 billion times.

そのようなインスタレーションの1つが、
Peter Pearceによる巨大な宝石の遊び場であるCurved Space-Diamond Structureです。
子供は靴を脱いで中に登ることができます！

大人は中を登ることは許可されていませんが、
中で遊ぶ子供達が動くと様々な角度から反射されるカラフルな子供服で巨大な万華鏡のように感じます。
子供時代の遊び心がよみがえります。
構造がダイヤモンド分子の形状に基づいて80億倍に拡大されたため、
自然な幾何学の美しさがこのインスタレーションのアートの特徴です。

A Nest in the Woods: a fun wooden nest filled with colorful interwoven nets is specially designed and built without the use of bolts, making it safe and fun for kids to climb and explore! The Surrealist sculpture Personnage by Joan Miró can be found welcoming visitors to the Wood of Net.
Over 320 cubic meters and 500 different kinds of wood were used to create the pavilion, joined using thousand-year-old Japanese wooden temple architectural methods without the use of any metal.

森の巣：多様なネットで織り合わせた楽しい木製の巣は、
ボルトを使用せずに特別は設計で構築されているため、
子供が登って探索するには安全で楽しい場所です！
Joan Miróによるシュールレアリスムの彫刻の人物像は、
Wood of Netへの訪問者を歓迎しています。
パビリオンの制作には、320m³を超える500種類の木材が使用され、
金属を一切使用せずに、千年前の日本の木造寺院の建築方法を使用して作成しました。

Inside is the brightly colored Knitted Wonder Space 2, made with over 650kg of hand-knitted braided nylon crocheting into nets. Children are allowed to crawl through the entire net, which is meant to symbolize the cradle of the womb. Maybe one-day similar structures will be created for adults to enjoy too, as it would be a wonderful way for us to play like children again and rekindle our childhood innocence!

内側には、鮮やかな色のニットワンダースペース2があり、
650kg以上の手編みの編まれたナイロンのかぎ針編みでネットが作られています。
子供たちは、ネット全体をと通り抜けることができます。
これは、子宮のゆりかごを象徴するためのものです。
いつか似たような構造が大人も楽しめるようになるかもしれません。
子供のように遊び、
子供の頃の無邪気さを思い起こさせる素晴らしい方法だからです！

The Picasso collection is the key attraction of the Hakone open-air Museum. It is packed with more than 300 paintings, sculptures, ceramics, and art of the legendary Spanish artist.

ピカソコレクションは、箱根彫刻の森美術館の重要な魅力の一つです。
300以上の絵画、彫刻、陶器、
スペインの伝説になるくらいの有名な芸術家の芸術作品です。

Outside the Picasso building is Le Fleur qui Marche (Walking Flowers), a sculpture by Leger, active during the cubist period and renown for his inventive work. The theme of “Walking Flowers” explores how nature and humans can harmoniously co-exist and move towards a future together.

ピカソの建物の外には、キュービズム時代に活躍し、
独創的な作品で有名なレジェの彫刻、
ルフルールキマルシェ（Walking Flowers）があります。
「花を歩く」というテーマは、
自然と人間が共存する方法を探究しているように見えます。

Although most people travel to the Hakone region for the onsens and nature, I highly recommend a visit to the Hakone Open Air Museum for a beautiful art experience!

ほとんどの人は温泉と自然を求めて箱根に旅行しますが、
美しいアート体験のために箱根彫刻の森美術館を訪れることを強くお勧めします！

*~*~*~*

Recommended Photobook with Beautiful & Inspiring Images of Hakone

https://hakone-japan.com/

Thank you for reading. I would love to hear from you.
Please do send me an email or subscribe for emails from me right to your inbox!

本日も読んでいただきありがとうございます。

私からのメールを是非購読してくださいね～　
皆さんの声を聞かせてください！

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The post One Day in Hakone <br>ある日の箱根 appeared first on Rachel Leng.

皆様は日本酒についてご存知だと思います。熱心に飲んでいる人もいるかもしれないですよね。でも、日本酒を醸造するプロセス、あるいはおそらく自身の日本酒を直接手に入れようと試みることをしたことがありますか？

Last year, I visited the Aoki Sake Brewery to attend a brewery tour and learned a great deal about the sake-making process.

去年、青木酒造を訪ねて醸造所見学に参加し、日本酒の製法について多くのことを学びました。

Click here to read: https://rachelleng.com/aoki-sake-brewery-tour/

This past Spring, I visited the Tamagawa Sake Brewery in Uonoma city of Niigata prefecture together with my family for a special sake-making tour and experience! This special experience is organized once a year by Sake Lovers, Inc. Read on to check out the sake I made, and also follow my experience of tasting aged sake made in 1990 (29 years old)!

今春、新潟県魚沼市の玉川酒造を家族と一緒に訪れ、特別な酒造りツアーに参加しました！ この特別な経験は、サケ・ラバーズ株式会社によって年1回開催されています。私が造った日本酒と、1990年（私が生まれた年です）に造られた日本酒を試飲した経験について続けてご覧くださいね～

＊～＊～＊

Let’s Make Sake at Tamagawa Brewery!

玉川酒蔵で酒造りしましょう！

Tamagawa Sake Brewery is located in Niigata Prefecture’s Uonuma city, one of the heaviest snowfall areas in the world! Every year, they accumulate up to 3 meters of snow on the brewery grounds. The snow was still plentiful at Tamagawa Sake Brewery even when we visited at the end of Spring.

玉川酒造は、新潟県の魚沼市にあり、世界でも有数の降雪地帯でもあります。 毎年、彼らは醸造所の敷地に最大3メートルの雪を積んでいます。 玉川酒造では、春の終わりに訪れたときでも、まだ積雪は多かったですよ。

Established over 340 years ago, Tamagawa Sake Brewery is one of the oldest sake breweries in Japan. The traditional techniques and taste have been passed down and developed over generations of kurabito (蔵人), workers skilled in the art of brewing sake.

340年以上前に設立された玉川酒造は日本で最も古い酒蔵のひとつです。 伝統的な技法と味は受け継がれ、何世代もの蔵人、酒造りの技術に精通した人たちを通して発展してきました。

Images displayed on the wall capture the snowy scenery of the brewery throughout the year.

壁に表示された画像は、年間を通して醸造所の雪景色を示しています。

Overview of the sake production process at Tamagawa Brewing.

玉川酒造の酒造りの工程の概要。

While we had a tour of the whole brewery and learnt about the entire process from start to finish, it was fun to participate in some of the daily activities of the kurabito (蔵人), including rice washing and working in the koji room.

酒蔵所全体を見学し、最初から最後までの全過程について学びましたが、炊飯や麹室での仕事など、蔵人と一緒に活動し、参加するのは楽しいものでした。

Upon entering the building, we found ourselves in a large area where we experienced how sake rice is washed and steamed! Generally, sake is made from October to March every year. The key to brewing good sake is a cold climate, so the process is traditionally carried out during the winter months.

建物に入ると、私たちは広い場所で、酒米がどのように洗われ、蒸されているかを経験しました！ 一般的に、日本酒は毎年10月から3月にかけて造られます。 良い酒を醸造するための秘訣は寒い気候です。そのため、このプロセスは伝統的に冬の間に行われます。

Rice Washing

洗米をしましょう！

First, we tried out the senmai (洗米、literally “rice washing”), the process of rinsing the rice that will be used for sake brewing.

最初に、私たちは酒造りに使われる米をすすぐプロセス「洗米」をしました。

Getting ready to participate in the senmai process! Each of us took one bag of rice to wash.

「洗米」準備をしています！

一人つづ米を一袋持って洗いました。

The water used for washing rice is kept at extremely cold temperatures! I could not feel my fingers even though we only washed the rice for a few short minutes!

米を洗うために使用される水は非常に冷たいです！ ほんの少しの間米を洗っても、私は冷たくて指先がしびれました..!

After washing the rice, we leave it in clean water to soak for some time.

米を洗った後、しばらくの間水に浸すためにきれいな水の中に置いておきます。

The type and quantity of rice washed varies depending on the type and quantity of sake that needs to be brewed.

お米の種類と量は、醸造する酒の種類と量によって異なります。

Sake grades are determined by how polished the rice grains are (more polished = smoother and better quality sake). The highest grade of Daiginjo often uses rice that is over 60% polished (less than 40% of the original grain remaining).

清酒の等級は、米粒がどれだけ磨かれているかによって決まります（より磨かれているほど滑らかで質の高い酒が造られます）。 最高級の大吟醸は、精米が60％を超えている（元の穀物の40％以下）ことが多いです。

1 kg of rice makes approximate 1.8L of sake at the Junmai grade (using rice that is about 50% polished)!

純米1kgの米で、お酒は約1.8Lになります（精米約50％の米を使用）。

After washing and soaking the rice, we laid it out evenly to dry.

米を洗って水に浸した後、平らに広げて乾かします。

Eat a Local Lunch

地元の昼食を食べましょう！

While waiting for the rice to dry before our next activity, we had lunch of local Niigata soba noodles, called Hegisoba, and tempura! Hegisoba is soba that is served in a wooden dish called a “hegi.” This type of soba is famous for its smoother and firmer texture compared to common soba noodles. Moreover, it is separated into individual mouthfuls, making it easy to eat!

私たちは、米が乾くのを待っている間に、「へぎそば」と呼ばれる地元の新潟そば、および天ぷらのランチを食べました！ 「へぎそば」は、「へぎ」と呼ばれる木の皿を使うお料理です。そばは、一般的なそばに比べて、なめらかでしっかりした食感で有名です。 さらに、それは1口で食べられる量に分けられて、食べやすいです！

The Koji Room

麹の部屋

After the rice is dried, it is placed in a steaming basket and steamed for about 80 minutes. Each basket can contain about one ton of rice (around 20 bags of rice).

When the freshly steamed rice is cooled to a specific temperature, it is transferred to the Koji room, where the rice is spread out and a microorganism called koji-kin, a mold enzyme that starts the fermentation process, is spread over it.

お米が乾いたら、蒸し籠に入れて80分ほど蒸します。 各バスケットには約1トンの米（約20袋の米）を入れることができます。炊きたてのお米を特定の温度に冷やすと、麹の部屋に移され、そこで麹菌と呼ばれる発酵プロセスを開始するカビ酵素を加えます。

Demonstration of how to spread out the rice by kurabito.

米を広げる方法のデモンストレーション。

It is a big group effort to spread out and knead the rice, preparing it to effectively receive the koji-kin!

麹を効果的にするための準備として、グループで米を広げて練ることはとても大切な作業です。

The rice in front of us weighs about 200kg and is expected to make about 1 ton of sake!

目の前の米の重さは約200kgで、1トンの酒を作ることができます。

After the koji-kin is sprinkled over the rice, it is pushed back into a mound and covered with a futon. It is left to rest so that the koji-kin can penetrate the rice and start the fermentation process. At Tamagawa Sake Brewery, there are typically 3-4 people working in the Koji room from 10am to 3pm. Over three days, the temperature is strictly controlled as the rice malts to become koji.

麹が米の上にふりかけられた後、それは真中に塚のような押し戻され、布団で覆われます。 麹菌が米に浸透して発酵を開始できるように、休ませます。 玉川酒造では、午前10時から午後3時まで、通常3〜4人が麹の部屋にいます。 3日間かけて、米が麹になるように厳しく温度管理されています。

Making Raw Sake

生酒を造りましょう

After 3 days in the Koji room, the rice is then transferred to a tank and stirred to build the main mash or “moromi.” Stirring a tank filled with rice, water and koji is really hard work!

We did not get to try this part of the sake making process, but we did get some photo opportunities.

麹の部屋で3日後、米はタンクに移され、「もろみ」を作るためにかき混ぜられます。
私たちはこの部分の酒作りプロセスを経験することができませんでしたが、何枚かの写真を撮ることができました。

Next, the moromi is pressed and filtered to separate the liquid sake from rice to give raw sake. The leftover rice solids that come out of this step in the sake production process are called sake kasu (酒粕) or lees. The Japanese believe that sake lees have great health benefits and can be used for many things, such as a pickling agent, cooking paste, marinade, cakes, or amazake.

次に、もろみをろ過して米から液酒を分離させ、生酒を作ります。 酒の製造工程のこの段階で出来る残りの米は、「酒粕」と呼ばれます。 日本人は、酒粕はとても身体によく、お酢、練り物、マリネ、ケーキ、または驚くべき多くのものに利用できると信じています。

The Japanese often tout that the secret to delicious sake is always in good, pure water. The water used in sake brewing is called shikomi-mizu, literally “preparation water.” At Tamagawa Sake Brewery, natural spring water gushing from the nearby mountains is used, and you can try a taste of the water yourself just outside the brewery! If you bring a container you can even take some water home. If you visit Tamagawa Brewery in the warmer months from May to November, when there is no snow, you can see the stream on the brewery’s grounds.

日本人は、美味しい日本酒の秘決は、常に純粋な水にあるとよく言います。 酒造りに使われる水は、仕込み水と呼ばれ、文字通り「準備水」と呼ばれています。玉川酒造では、近くの山から湧き出る天然の湧き水を使っていますので、醸造所のすぐ外で味わうこともできます。 5月から11月までの暖かい季節の雪が降らないときに玉川醸造所を訪れると、醸造所の敷地内で小川を見ることができます。

A Snow-Capped Cellar

雪をかぶったセラー

At Tamagawa Sake Brewery, sake is stored in a natural refrigerator they call the “snow cellar.” This cellar is covered with snow and retains a constant temperature of 2-3°C throughout the year. When the weather gets warmer, the snow is covered with a sheet to keep it from melting.

玉川酒造では、酒を天然の冷蔵庫に入れて「スノーセラー」と呼んでいます。 この地下室は雪で覆われており、年間を通じて2〜3℃の一定の温度を保っています。 天気が暖かくなると、雪が溶けるので、それを防ぐために雪で覆われています。

Entering the cellar is almost like entering a secret basement hideout! In the winter, up to 500 tons of snow cover the cellar where sake is stored.

地下室に入ることは秘密の地下の隠れ家に入るようなものです！ 冬には、酒が貯蔵されている地下室に最大500トンの雪で覆います。

The constant cool temperatures make the cellar perfect for storing sake! Due to this natural refrigeration, Tamagawa Sake Brewery is one of the few breweries that can store aged sake. There was even sake from the 1990s! We had not tried aged sake before, and so ordered one bottle of the 1990 year to try.

涼しい気温のため、地下室は酒を保存するのに最適です。 この自然冷蔵のおかげで、多摩川酒造は熟成酒を貯蔵できる数少ない醸造所の1つです。 1990年代からの酒もありました！ 私たちはこれまで熟成酒を試したことがありませんでした。ですので、1990年のボトルを飲んでみたいと玉川酒造にお願いしました。

Protected by the snow, the aged sake from Tamagawa Sake Brewery develops an elegant, round, complex taste with a ripe tinge yet clean finish. A truly special sake from the land of heavy snow, matured with the aid of a white winterland.

雪に守られた玉川酒造のお酒は、熟した味わいながら清潔感のある優雅で丸みを帯びた深い味わいを生み出します。 白い大地の助けを借りて熟した、天使のような雪が舞い降りる雪深い地方からの特別な…　特別な日本酒。

Labelling Your Own Sake Bottle

自身の酒瓶にラベルを付ける

The next part of our trip involves writing sake labels for our very own bottle of sake!

This special bottle is a Rachel Limited Edition! Anyone wants to give it a try? Hahah.

この特別なボトルはレイチェル限定版です！ 誰か飲んでみたいですか 笑）

I decided to name my sake using a phrase from traditional poetry describing natural and seasonalscenery: Fu Butsu Shi (風物詩, ふうぶつし). In Japanese, this phrase is often used to refer to a feature that reminds one of a particular season, such as Spring flowers, or Autumn foliage or a pastime related to that season. To me, this bottle of sake represents the time that I spent with my parents, which is often a seasonal affair since we are separated by oceans living in different countries.

私は自然と季節の風景を描いた伝統的な詩からのフレーズを使って
酒に名前をつけることにしました：風物詩。
日本語では、この句は春は桜、秋は紅葉、またはその季節に関連する行事など、特定の季節の一つを思い出させるためによく使用されると思います。 私にとって、この酒は私が両親と過ごした時間を表しています。私たちは海によって隔てられた別々の国に離れてすんでいるので、これは私達にとっての「風物詩」と思います。

All of our individualized labels!

各人各様のラベル

Group Photos with all of our own handmade labels!

手作りのラベルを使ってグループ写真を撮ろう！

The lady on the right is Ms. Yuki Imanashi, Sake Sommelier and CEO of Sake Lovers, Inc.

右側の女性は、酒ソムリエとサケ・ラバーズ株式会社の社長である今西由紀さんです。

Last Thoughts

最後の一言

Although it was fun and a great experience to get a crash course on sake brewing over the weekend, the reality is that the process from washing the rice to having the sake pressed actually takes around 2 months (~70days). Customarily, breweries in Japan start the brewing process after the harvest season in Autumn, and fresh sake is generally released every Winter. While modern breweries with refrigeration can now operate year-round, many traditional family-owned sake breweries are still seasonal, operating only in the cold winter months.

週末に酒造りのクラッシュコースを受講するのは楽しかったですし、素晴らしい経験でしたが、実際には米を洗うところから酒を圧搾するところまでのプロセスは約2ヶ月（〜70日）かかります。 慣習的に、日本の醸造所は秋の収穫シーズンの後に醸造を開始し、新鮮な日本酒は一般的に毎年冬にリリースされます。 冷蔵付きの近代的な醸造所は一年中営業できるようになりましたが、多くの伝統的な家族経営の酒蔵はまだ季節限定で、寒い冬の間だけ営業しています。

Niigata, where Tamagawa Sake Brewery is situated, is a mountainous region on the central Honshu Island. The region has been long established as a center of Japan’s leading sake manufacturers thanks to the Shinano-gawa River leading into exceptionally fertile rice cultivation. There used to be over 30,000 breweries in Japan during the heyday of sake brewing, but now only fewer than 2,000 sake breweries exist. Nonetheless, the drink has steadily grown in popularity overseas, with breweries opening in North and South America, China, Southeast Asia, and Australia. However, at the same time, many small family-owned breweries in Japan that have been in operation for generations are dying out as they are unable to find successors or expand the business. Sake Lovers aims to help these breweries with their marketing and promotions overseas, and hopefully spread greater knowledge about delicious sake with people around the world.

玉川酒造のある新潟は、本州中部の山岳地帯です。 信濃川のおかげで非常に肥沃な稲作が行われ、この地域は日本の大手酒製造会社の中心地として古くから確立されてきました。 酒造の全盛期には、日本には3万を超える醸造所がありましたが、現在ではわずか2,000の醸造所しかありません。にもかかわらず、日本酒は着実に海外で人気が高まっており、醸造所は南北アメリカ、中国、東南アジア、そしてオーストラリアに広がっています。 しかし、同時に、後継者を見つけたり事業を拡大したりすることが難しいために、何世代にもわたって操業していた日本の多くの小さな家族経営の醸造所は無くなりかけています。サケ・ラバーズ株式会社は、これらの醸造所の海外でのマーケティングやプロモーションを手助けし、美味しい日本酒に関する知識を世界中に広めることを目指しています。

Stepping inside a sake brewery in Japan is certainly an eye-opening experience; not only do you get to try different varieties of sake, you also learn a lot about the process, the care and the tradition involved in creating rice wine. It truly is an educational experience to say “kanpai” to with a nice drink of Japanese sake!

日本の酒蔵を見学するのは確かに目を見張るような楽しい経験です。 さまざまな種類の日本酒を試すことができるだけでなく、日本酒の製造に関わるプロセス、手入れ、伝統についても多くのことを学びます。 日本酒を飲みながら「かんぱい」と言うのは本当にためになる経験です！

AccessTamagawa Sake Brewery, Inc. Echigo Yukikura-kan  玉川酒造株式会社 越後ゆきくら館 Address: 1643 Suhara, Uonuma-shi, Niigata-ken Hours: 9:00pm-4:00pm Closed on New Year’s Day Tamagawa Sake Brewery official website (Japanese-only): http://www.yukikura.com/ Tamagawa Sake Brewery Facebook page: https://www.facebook.com/tamagawa.sake/

サケ・ラバーズ株式会社 Sake Lovers, Inc. Website: https://sakelovers.co.jp/ Facebook Page: https://www.facebook.com/SakeLoversJapan/

Related Article:

The post Sake Making at Tamagawa Brewery <br> 玉川酒蔵で酒造り appeared first on Rachel Leng.

東京を訪れるほとんどの人は、銀座を高級なショッピング、レストラン、娯楽施設で有名な所だと思っています。 しかし、銀座は日本人にとって大切な歴史的、文化的な深いルーツでもありますね。 銀座には、世界で最大のユニクロ店があるほか、歌舞伎座、東京で最もユニークなテーマカフェ、懐かしい銀座ライオンビヤホールなどの歴史的建造物がたくさんありますよね。

To experience more of Ginza’s distinctive blend of the old and the new, I was invited to join the Ginza Theatrical Night Tour by Shochiku Co. Ltd., one of Japan’s oldest film studios and production companies famous for kabuki.

銀座の歴史をしるために、（株）松竹によって組織された「銀座劇場ナイトツアー」に行ってきました。

In my previous post, I shared the history of the Ginza district and architectural highlights.

In this post, follow me as I explore Ginza’s historical café culture and nightlife!

先日のブログは、銀座劇場ナイトツアーの始まりについて書きました。

今回は、銀座の歴史的なカフェ文化とナイトライフについて経験したことを続けて書きたいと思います。

*~*~*~*

Historical Experience #2: Café Culture

歴史的学習＃2：カフェカルチャー

As we continued our walking tour, we learned that Ginza is famous for its café (or kissaten 喫茶店) culture, well loved by the Japanese for over 100 years!

ウォーキングツアーを続けるうちに、100年以上もの間日本人に愛されてきた銀座のカフェ（または喫茶店）の文化について学びました。

Our guide leading the walking tour while introducing various landmarks in Ginza.

銀座のさまざまなランドマークを紹介しながら、ウォーキングツアーを案内するガイドさん。

We explored many back alleys and small streets with restaurants tucked away, such as the Mihara Alley (三原小路). The restaurants, cafes and signage along this alley are reminiscent of Japan’s Showa Period.

三原小路（みはらこうじ）のようなレストランが隠れている多くの裏通りや小さな通りを探索しました。 この路地沿いのレストラン、カフェ、看板は日本の昭和時代を彷彿とさせます。

周辺の再開発と共に町の姿が変わってしまいましたが、ここには「昭和の香り」がいまだに感じられます。

そこを入ると、趣のある道の左手に「治郎長（割烹・小料理）」が現れ、「ここ京都？」。
と思いながらさらに奥へと進むと、洋風のショップやレストランが現れる。

In front of a famous Xiao Long Bao restaurant in Mihara Alley! Although I have visited Ginza a number of times before, it was my first time discovering this alley, which was a delightful mix of both traditional Japanese shops and Western-style restaurants!

三原路地の有名な小籠包の店の前で！ 私は銀座を何度も訪れたことがありますが、この路地を初めて発見した時、伝統的な日本食店と現代的な洋食レストランとの両方のコントラストががあって楽しかったです。

After walking through the alley, we made a stop at Cafe Tricolore. Opened in 1936 with the aim of spreading coffee culture more widely among the public, Café Tricolore is the quintessence of Japanese traditional café culture.

路地を歩いた後、私たちはトリコロール本店に立ち寄りました。 1936年にオープンしたトリコロールは、コーヒー文化を広く世間に広めることを目的に、日本の伝統的なカフェ文化の真髄です。

Entering the nostalgia-packed place through the pivot door, we enjoyed coffee that had been carefully brewed using a flannel filter, along with homemade éclairs.

ピボットドアを通って郷愁を感じるの場所に入って、自家製のエクレアと共にフランネルフィルターを使用して丁寧に炒めたコーヒーを楽しみました。

Enjoying my café time~ After a long shopping day in Ginza, Café Tricolore’s red velvet armchairs are incredibly inviting.

カフェの時間をEnjoy〜
銀座で買い物をした後、トリコロールの赤いベルベットのアームチェアに座ることはとても魅力的ですね。
 

Located in a quiet alley in Ginza, this cafe managed to keep a fabulous retro style. It is an oasis of tranquility in this popular upmarket shopper’s district. Inside, every little detail counts, immersing you in a classy vintage atmosphere. Coffee is brewed in a copper kettle over open fire and served in exquisite porcelain cups.

銀座の静かな路地にあるこのカフェは、なんと素晴らしいレトロなスタイルを保っているのでしょうか！ この雰囲気が東京で人気の高級ショッピング街の静けさのオアシスです。 内側には、細部まで装飾がすべて揃っており、上品なヴィンテージの雰囲気に浸っています。 コーヒーは暖炉の上で銅のホットでつくられ、絶妙な磁器のカップで提供しています。

Photo of Cafe Tricolore when it opened in 1936.

1936年にオープンしたトリコロールの写真。

Many antiques are on display around the café. I very much enjoyed my coffee whilst admiring the eclectic decorations in this charming old café.

カフェ周辺には多くのアンティークが展示されています。 私はこの魅力的な古いカフェで「和」と「洋」が合わせった装飾を鑑賞しながら私のコーヒータイムをとても楽しみました。

Having fun with Mobo playing coffee barista!

モボと一緒にコーヒーバリスタを楽しんでいます！

By the way, the oldest Japanese kissaten still in operation is located in Ginza – Cafe Paulista opened in 1911. It is popular for its coffee, and is often regarded as the pioneer of Japan’s kissaten culture creating a friendly atmosphere for anyone to relax.

ちなみに、1911年にオープンしたカフェパウリスタは、銀座にあり、現在も営業している最古の日本の喫茶店です。コーヒーで人気があり、日本の喫茶店文化の先駆けとみなされ、この店に行くと誰もがリラックスできます。

*~*~*~*

Historical Experience #3: Nightlife

歴史的学習＃3：ナイトライフ

The next stop was, for some of us, the long-awaited highlight of the tour: experiencing nostalgic local drinking culture at Japan’s oldest beer hall!

次の目的地は、このツアーの待望のハイライトでした。日本最古のビアホールで懐かしい地元の飲み物文化を体験しましょう！

Entrance to the Lion Beer Hall.

ライオンビヤホールへの入り口。

In 1899, the Ebisu Beer Hall was established 116 years ago in Ginza 8-Chome as Japan’s first beer hall. The Beer Hall Lion Ginza on 7-Chome opened as its successor. It is often celebrated as Japan’s oldest beer hall.

1899年、銀座八丁目に116年前に設立された恵比寿ビール館は、日本初のビール館です。 7丁目にあるビアホールライオン銀座が後継店としてオープンしました。 日本最古のビアホールとして有名です。

Some photos on the wall of The Beer Hall Lion Ginza on 7-Chome when it was completed in 1934

1934年に完成した7丁目のビアホールライオン銀座の壁の写真

Located on the main upscale Ginza shopping district, Lion Beer Hall is perfectly situated for a break with beer accompanied with some German bierhall-esque food.

ライオンビヤホールは、高級な銀座のメインのショッピング地区に位置しています。ビールを飲みながら一休みするのに最適な、ドイツ風のbierhall料理をお楽しみください。

The moment we entered the beer hall, we were greeted with loud, boisterous shouts and a bustling crowd. Contrary to the stereotype that most Japanese tend to be quiet in public spaces, the beer hall was bursting with energy as everyone was in a happy mood drinking and having fun!

ビアホールに入った途端、大声で話すにぎやかな声と楽しそうな群衆に迎えられました。 ほとんどの日本人は公共の場で静かになりがちであるという固定観念に反して、みんなが飲んで楽しんで幸せな気分になっていたので、ビヤホールは活気にあふれていました！

We were served a glass of refreshing Sapporo Beer with some sausages and fried chicken.

ソーセージとフライドチキンを添えたさわやかな札幌ビールを1杯提供されました。

Although I have walked past this beer hall on several occasions while shopping in Ginza, I had never tried entering, as I thought that it would be a “tourist trap.” Looking around, however, I quickly realized that most of the Lion Beer Hall patrons were actually local Japanese!

銀座で買い物をしながら何度もこのビアホールを通り過ぎて歩いたことがありますが、「観光客を呼び込むだけの店」だと思ったので、入ることを試みたことは一度もありませんでした。 驚いたことに、ほとんどのライオンビヤホールの常連客は実際には地元の日本人でした！

The ambiance at Lion Beer Hall is super fun, with plenty of people throwing down big mugs of beer with gusto – even with complete strangers at different tables! Basically, this place is the Japanese version of an old-school beer hall. The minute you walk in you are bombarded with crazy, loud, exciting, and chaotic energies.

ライオンビヤホールの雰囲気はとてもにぎやかなものです。たくさんの人がガンガンと大きなマグカップでビールを飲んでいます。別のテーブルで見知らぬ人と一緒にも！ 基本的に、この場所は昔のビール醸造所の日本版と思います。 足を踏見込まれた途端に、クレイジーで、騒々しく、刺激的で、そして混沌としたエネルギーを強く感じます。

The beer hall had beautiful high ceilings and tables sprinkled all over the place at whim.

ビアホールには美しく高い天井があり、テーブルはいたるところに無造作に散らばっているみたいです。

The nostalgic atmosphere of the place made me feel almost like I was on a movie set of an iconic beer hall! It was perfect that our special guest actors were also around to put on a performance for us! All around were people laughing, talking and drinking in a great and lighthearted atmosphere.

その場所のノスタルジックな雰囲気は、私が象徴的なビアホールの映画セットにいるような気分にさせました！ 私たちの特別なゲスト俳優もパフォーマンスをするために私達の周りにいたことはさすがでした！ 周囲には、明るく心地よい雰囲気の中で笑ったり、話したり、飲んだりする人々がいました。

At the end of the tour, we were given tickets to PlusTokyo, the city’s newest and biggest music lounge! What a fantastic opportunity to check out both the historic drinking taverns as well as modern bars in the same night, and all within walking distance!

ツアーの終わりに、銀座にある最大のミュージックラウンジであるPlusTokyoへのチケットをもらいました！ 同じ夜に、そしてすべて徒歩圏内にある歴史的な飲酒店とモダンなバーの両方を訪れることができるなんて素晴らしい機会でしょう！

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Coincidentally, I was actually at the Opening Launch Reception Party for PlusTokyo in late 2018!

They have a nice rooftop bar and I look forward to visiting again for a drink in the warmer months.

ところで、私は2018年末にPlusTokyoの開会式レセプションパーティーに出席しました！

素敵な屋上バーを持っていて、私は暖かい季節にはドリンクを飲むためにまた訪れるのを楽しみにしています。

*~*~*~*

Final Thoughts

I had a very exciting evening at this innovative Ginza Theatrical Night Tour. It was my first time to experience a walking tour accompanied with actors and a theatrical performance in addition to sightseeing! Speaking to the guide, Mobo and Moga when they were in character the whole time was entertaining and certainly made the journey memorable! Even though the tour was sometimes quite hasty, I discovered many new places, including the Mihara Alley and Lion Beer Hall that I will likely visit again in my own time.

この革新的な銀座劇場ナイトツアーに参加してとても楽しい夜を過ごしました。 観光に加えて、俳優と劇場のパフォーマンスを伴うウォーキングツアーを体験するのは初めてでした！ ガイドといえば、MoboとMogaが彼らの特徴を常に把握していたときは面白かったし、旅が思い出深いものになりました！ ツアーは時々かなり時間が不足して急いだりしましたが、多くの新しい場所を発見できました。時間を作ってまた行きたいなあと思います。

However, I found that the explanations of the various places we visited were often quite superficial and not very comprehensive (likely because the people leading our excursion were Shochiku film actors, and not professional tour guides). For example, a lot of the above information written here is from my own research, and not explained by the tour guide or in the tour itself. Perhaps it is simply my own preference, but I appreciate it when tour guides are deeply knowledgeable and more detailed.

しかし、訪れたさまざまな場所についての説明は、表面的なもので、あまり詳しくはないことと思いました。 例えば、上記の情報の多くは自分で調べました。ツアーガイドやツアー自体では説明されていなかったことです。 たぶんそれは私自身の好みなのですが、ツアーガイドが深く知識を持ち、より詳細に説明してくれるときはありがたいです。

Ultimately, it was impressive that almost 10 Shochiku staff were escorting us the whole tour! I felt like a VIP as they made sure we crossed roads safely and moved together in a group, hahaha.

結局、10人近くの松竹のスタッフがツアー全体を護衛してくれたのは印象的でした！ 彼らは私たちが安全に道路を横断し、集団で一緒に動くことをエスコートしてくれたので、VIPのように感じました。笑）

Through this Theatrical Night Tour, I learned about Ginza as an intriguing enclave of bygone times and future dreams, signifying lived lives, hope, and whimsical romance. Next time I set foot to explore Ginza, I will be sure to view the area in a different light and appreciate the wealth of places to discover besides the department stores and lavish restaurants!

この劇場ナイトツアーを通して、過ぎ去った時代と将来の夢の魅力的な場所としての銀座は、ショッピングや飲食をする場所だけではなく、人の命、人の希望、そして気まぐれなロマンスなどを感じさせてくれる、私にとって新しい意味があります。次回銀座に行くときには、その地域を違った見方で眺めて、デパートや贅沢なレストラン以外にもたくさんの見どころを見つけたいと思います！

If the opportunity arises, I would like to try out different theatrical tours in various locations featuring unique acting performances and plots! Looking forward to the next story and adventure!

機会があれば、ユニークな演技やプロットをフィーチャーした様々な場所で色んな演劇ツアーに参加したいと思います！ 次の物語と冒険を楽しみにしています！

*~*~*~*

About Shochiku

Founded in 1895, Shochiku started off with Kabuki theaters and has now established itself as a leading motion picture/theater producer, distributor, and exhibitor.

Besides sustaining Kabuki for over 100 years, Shochiku has also been active in the Japanese film industry as an independent distributor from its pioneer days.

The Company, which has always been a pioneer, produced the first color motion picture in Japan and was the creator of the world’s longest-running feature film series. It has also become a symbol of enduring tradition as the exclusive promoter of the kabuki theater in Japan.

The Company is continuing to develop its business and is making all possible efforts in various fields, including multimedia and the creation of international co-productions. The Ginza Theatrical Night Tour is just one way demonstrating how Shochiku is aware of the importance of offering cutting-edge motion pictures and an innovative repertoire that can move and delight audiences.

Related Article:

The post Ginza Café Culture <br> 銀座の喫茶店 appeared first on Rachel Leng.

東京を訪れるほとんどの人は、銀座を高級なショッピング、レストラン、娯楽施設で有名な所だと思っています。 しかし、銀座は日本人にとって大切な歴史的、文化的な深いルーツでもありますね。 銀座には、世界で最大のユニクロ店があるほか、歌舞伎座、東京で最もユニークなテーマカフェ、懐かしい銀座ライオンビヤホールなどの歴史的建造物がたくさんありますよね。

To experience more of Ginza’s distinctive blend of the old and the new, I was invited to join the Ginza Theatrical Night Tour by Shochiku Co. Ltd., one of Japan’s oldest film studios and production companies famous for kabuki.

銀座の歴史をしるために、（株）松竹によって組織された「銀座劇場ナイトツアー」に行ってきました。

*~*~*~*

What is the Ginza Theatrical Night Tour??

銀座劇場ナイトツアーとは何ですか？？

The tour offers a new “moving” sightseeing experience of the dazzling, neon-lit night in Ginza.

It is a new way to sightsee and stroll the streets of a historical Ginza while spectating and even becoming part of a theatrical play at the same time!

Sounds fun? Read on to join me on this exclusive tour!

銀座のネオンに照らされた夜の観光体験を提供するツアーです。

歴史的な銀座の街を見ながら散歩し、同時に観劇を観たり、私達が劇の一部にもなったりする新しい観光ツアーです。

楽しそうでしょう？ この唯一のツアーについて読み続けてください！

*~*~*~*

Ginza’s Historical Beginnings

Ginza was actually built upon a former swamp that was filled in during the 16th century. The name Ginza (銀座) in Japanese means “silver mint,” aptly named after the establishment of a silver-coin mint in 1612, during the Edo period. After the huge fire in 1872, the Meiji government designated Ginza as a model of modernization and center of Westernization featuring brick buildings instead of wood and better-connected streets. Irish-born architect Thomas Waters was commissioned to rebuild the Ginza area, designing many 2 to 3 story Georgian-style brick buildings. At the time, the area was known as “Renga Gai” meaning “brick town”.   Ginza appeared in the late 1870s-1880s (Miniature model at the Edo-Tokyo Museum) It was only after the 1923 Great Kanto Earthquake that Ginza truly evolved as an upmarket shopping district. The area flourished as a Japanese symbol of “civilization and enlightenment” helped by the presence of newspapers and magazine companies spreading new of the latest trends. The area was also known for modern marketing techniques such as introducing the first window displays in Japan.   The photo was taken in 1955 (Showa 30) – The clock tower above the Wako department store was built in 1932 by Hattori Kintaro – the founder of Seiko watches and still can be seen today.

*~*~*~*

Historical Experience #1: Architecture

歴史的学習1：銀座の建築

The tour started at Togeki Cinema, a cinema operated by Shochiku that first opened in 1930. Togeki Cinema is renowned for its ‘Cinema Kabuki’ screenings of traditional Japanese theatre.

1930年にオープンした（株）松竹が運営する「東劇」でツアーが始まりました。「東劇」は日本の伝統的な「歌舞伎」を上映する劇場として有名です。

Togeki Cinema often features ‘Cinema Kabuki’ screenings of traditional Japanese theatre.
東劇は、しばしば伝統的な「歌舞伎」を「シネマ歌舞伎」として上映しています。

At the cinema, we were introduced to our guide and two special time travelling guests – Mobo (Modern Boy) and Moga (Modern Girl) from the 1930s! What a surprise that historical figures would be joining us on the tour!

映画館では、ガイドと1930年代の挌好として、2人の特別なゲスト、モボ（Modern Boy）とモガ（Modern Girl）が紹介されました！歴史上の人物がツアーに参加してくれたなんて驚きました！
 

Mobo and Moga would be sharing their memories of Ginza from the Edo period together with our guide as we embarked on our walking tour!

モボとモガは、江戸時代の思い出が残る銀座をガイドと一緒にウォーキングツアーに参加しました。

The first building pointed out was the Kabukiza Theater (歌舞伎座, Kabuki-za), the principal theater in Tokyo for the traditional kabuki drama form.

最初に示された建物は、歌舞伎座です。

This Theatre used to have 3 stories, but the top story was never fully reconstructed after being burned down by fire in the 1920s then bombings during World War. Nonetheless, it is still one of Tokyo’s more dramatic and traditional buildings.

歌舞伎座はかつて3階建てでしたが、最上階は1920年代に火事で焼失し、その後第二次世界大戦中に爆撃された後、完全に再建されることはありませんでした。 それにもかかわらず、その劇場はまだ東京の中では伝統の濃い建物の一つです。

Postcard depicting the pre-war reconstructed theatre (1924-1945)

戦前の再建された劇場を描いたポストカード

Incidentally, I had the chance to watch my first Kabuki performance recently!

ちなみに、私は最近初めて歌舞伎座で歌舞伎を観賞しました！

Outside of the Kabukiza Threatre. Although formal dress code is not mandatory when attending a play, often on the first day of a run, some ladies may attend the show dressed in traditional kimono, like my beautiful friend Yumi. ^^

歌舞伎座の外観で写真を撮りました。 公演の初日には、正式な服装規定は必須ではありませんが、友達の由美さんのように、何人かの女性が伝統的な着物姿で歌舞伎を見に行くことがあります。^^

Still vibrant and exciting to this day, Kabuki (歌舞伎) is a traditional Japanese form of theater with roots tracing back to the Edo Period. It is recognized as one of Japan’s three major classical theaters along with Noh and Bunraku, and has been named as a UNESCO Intangible Cultural Heritage.

ご存知と思いますが、歌舞伎は、今でも活気にあふれ、江戸時代にさかのぼることのできるルーツを持つ伝統的なお芝居です。 能楽や文楽とともに日本の三大古典劇のひとつとして認められ、ユネスコの無形文化遺産に指定されています。

The Kabukiza Theatre is known for being foreigner-friendly as they provide English support services and quite ingeniously sell single-act tickets on the day of the show. This option is best for those who are hesitant to spend too much time or money on a full performance, especially those who may be unfamiliar with the genre.

※If you plan to watch the full performance, be prepared to spend at least 4~5 hours in the theatre!

歌舞伎座は外国人に優しいことで知られています。英語のサポートサービスを提供し、ショーの当日には独創的なチケット（当日券）を販売しています。 このオプションは、フルパフォーマンスに多くの時間やお金を費やすことに躊躇している人、特にそのジャンルに不慣れな人に最適です。

皆様、歌舞伎座で歌舞伎を見に行ったことがありますか？歌舞伎についてどう思いますか？

Follow me as I continue the Ginza Theatrical Night Tour and explore Ginza’s historical café culture and nightlife!

次回は、銀座のシアターナイトツアーで銀座の歴史的なカフェカルチャーやナイトライフについて学んだことをシャアしたいと思います！
ぜひここをクリックしてくださいね～

*~*~*~*

About Shochiku

Founded in 1895, Shochiku started off with Kabuki theaters and has now established itself as a leading motion picture/theater producer, distributor, and exhibitor.

Besides sustaining Kabuki for over 100 years, Shochiku has also been active in the Japanese film industry as an independent distributor from its pioneer days.

The Company, which has always been a pioneer, produced the first color motion picture in Japan and was the creator of the world’s longest-running feature film series. It has also become a symbol of enduring tradition as the exclusive promoter of the kabuki theater in Japan.

The Company is continuing to develop its business and is making all possible efforts in various fields, including multimedia and the creation of international co-productions. The Ginza Theatrical Night Tour is just one way demonstrating how Shochiku is aware of the importance of offering cutting edge motion pictures and an innovative repertoire that can move and delight audiences.

Related Article:

The post Ginza Theatrical Night Tour <br> 銀座劇場ナイトツアー appeared first on Rachel Leng.

Went on a 1-Day bus tour last weekend!

The Spring weather was perfect~ =)

Check out photos, my itinerary, & recommendations!!

*~*~*~*

Oshino Hakkai Springs 忍野八海

A set of 8 ponds in Oshino Village in the Fuji Five Lake region fed by snow melt from the nearby Mt. Fuji that has filtered through porous layers of lava for over 80 years!

TIP: Have some salt grilled Ayu sweetfish (鮎) freshly caught from the crystal clear ponds!

Lake Ashi 芦ノ湖

“Ashinoko” in Japanese means “lake of reeds” as this lake is famous for its abundance of nature and the area is very popular for hiking. It was formed in the caldera of Mount Hakone after the volcano’s last eruption 3000 years ago.

TIP: Ride the novelty pirate ship cruise for stunning views of Mount Fuji!

Hakone Yumoto 箱根湯本

Famous for its hot springs, Hakone also has beautiful scenic views and delicious tofu and sake due to the abundance of pure spring water!

TIP: Have a yuba don (湯葉丼) at local restaurant Naokichi 「直吉」 – the wait is worth it!

*~*~*~*

My Thoughts on the Tour

It was great fun to be able to see so many places in one day that would otherwise have been difficult to access via public transport! & it was nice to have a private bus take you around so you don’t have to worry about navigation or getting lost.

I would’ve liked to spend more time at each location, however, and make full use of the day. Sometimes the itinerary was a bit rushed. Especially the visit to Hakone Yumoto – there was only time for the restaurant and I did not get to walk around to the nearby temples or waterfall! There are still so many places to explore, so I do hope to visit again on my own next time.

*~*~*~*

先週末、日帰りバスツアーに行ってきました～

この日は晴天で春らしく、最高の旅行日和でしたよ～！

朝に新宿から出発、そして忍野八海、芦ノ湖、箱根湯本と…　三ヶ所の人気のある観光スポットに行ってきました。

忍野八海の美しい風景を楽しんだり、芦ノ湖で海賊クルーズ船に乗ったり、箱根湯本の有名なレストランで湯葉丼を食べたり、素晴らしい１日でした！

初めてこのルートに行ったので、色んなところに行けるのは楽しかったです。

ちょっと時間が足りなかったですが…　たくさん写真を撮りましたよ！^^/

Check out the 1-day Mt. Fuji & Hakone bus tour by Hankyu Travel: http://traveltojapan.hankyu-travel.com/en/tour/detail_d.php?p_course_id=Y009Z&p_hei=99&p_baitai=8919&xmid=8919

Went on a 1-Day 🚌bus tour🚌 last weekend! The Spring weather was perfect ☀️ ⬇️ Check out photos, my itinerary, &…

Posted by Rachel Leng on Tuesday, April 23, 2019

Related Article:

The post Mt. Fuji-Hakone Bus Tour <br> 春のバスツアー appeared first on Rachel Leng.

Read the previous post on my tour of Wasabi Growing in Okutama and join me here for an exclusive Interview with Wasabi Cultivator David Hulme!

Let’s learn about wasabi growing together!

*~*~*

Interview with David Hulme

Rachel: You mentioned that you discovered a wasabi patch during one of your hikes in Okutama. What was the turning point or moment of inspiration for you to move to Okutama and grow your own wasabi patch?

David: At first we were not thinking seriously about growing wasabi, even though we had friends who were wasabi growers. Personally, I was ready to leave my city job and working remotely – writing and editing – in Okutama became a viable option.

Rachel: As a former journalist in downtown Tokyo turned now wasabi grower in Okutama, could you talk about your experience of the transition career-wise as well as personally? Was it difficult for you to adjust? What was the most challenging aspect?

David: Adjusting was easy. We had been here many times and preferred this area to the city. Also, we had friends in the area already. All our friends and neighbours have been very welcoming and generous.

The most challenging aspect for me is language. My Japanese is still weak.

Rachel: During the tour, you mentioned that most of the seedlings used in Okutama are from Shizuoka, but that many small Okutama wasabi growers encounter issues procuring enough seedlings as the larger farms tend to sell in large quantities, is that right? What is currently being done to address this?

David: That’s right. We have been talking about this with other growers for some time. In September we formed a new group called Okutama Shogun Wasabi Development in order to address the seedling problem. Some of us had collected seeds in the spring and we negotiated for space in a vinyl shed to sow them. More than a thousand little wasabi plants are thriving there now. It’s a start.

Rachel: How does Okutama’s wasabi industry compare to other regions in Japan?

David: I don’t have reliable comparative data. I do know that we don’t have the mass-production of other regions. Our biggest grower produces about 50,00 plants per year, compared to over 300,000 for Nagano-ken’s Daio farm alone.

Rachel: What is the most surprising thing you have learned or encountered since you started trying to grow your own wasabi?

David: One thing that surprised me is that growers overseas are so secretive and monopolistic. They are supplying a market in which demand is absolutely impossible to satisfy, so there is no need to exaggerate the difficulties of growing wasabi and talk the price up.

Rachel: What motivates you the most about living in Okutama and about wasabi farming? What is most meaningful to you?

David: It’s the sense of involvement, contributing to an activity that has deep meaning for the community. I should add that people here help each other in a very natural way, and exchange gifts as well. When crops are in surplus, we share. It turns out that everyone owes everyone else in the village more than they will ever be able to pay. It is a bond, not a burden.

Rachel: In your opinion, what is the biggest challenge facing wasabi growers in Japan?

David: Encouraging younger growers. At the moment, wasabi growing is like many traditional Japanese crafts, with elderly experts taking their knowledge to the grave. We need to streamline the market (online direct-to-consumer) so that working relatively small wasabi becomes financially viable for younger people. Right now, what growers get on the wholesale market is too low.

Rachel: What are some common misunderstandings about the wasabi plant and wasabi growing?

David: There are quite a few. First, wasabi and horseradish are totally different plants. Horseradish is a root, but the part of wasabi that we grind to eat is the stem. The plant is a brassica, like broccoli. Another elusive fact is that water is the most important factor in growing wasabi. The plant grows best in water that has spent weeks or months seeping through mountain rock strata, gathering dissolved minerals, then emerging as spring water at a temperature near 12 degrees Centigrade. In addition, this mineral-rich water should nourish the roots of the plant by flowing through rock and gravel to a depth of 15-20cm, providing a steady supply of oxygen as well as minerals. So, we should plow by hand to that depth. Oxygen keeps the plant vigorous and healthy, while minerals interact to impart flavor and pungency.

Rachel: What would be the biggest source of support that you would like to see more of?

David: Japanese citizens of urban Tokyo. This is not just about wasabi, but also about rural revitalization in general. We have no excuse because we are so close to one of the biggest and best markets in the world. The main themes are job migration (including telecommuting and new industries) and reforestation (replacing toxic sugi trees with native species of oak, cherry, maple, walnut, etc). The future of our region has to be a partnership between urban and rural.

Rachel: Related to the main themes for rural revitalization, what other local industries do you feel could have great potential for growth (besides agriculture) that would boost the local economy?

David: We see natural reforestation as the basis for the region’s future. There are many economic, environmental, and health reasons for eliminating most of the sugi trees, but we need a sustainable strategy. What we advocate is a new industry catering to DIY, cabinetmaking, woodcraft, and decorative timbers (regional natives include varieties of oak, cherry, maple, walnut, and keyaki). That means sustainably harvesting native trees and encouraging replacement strategies. Forest management science is missing. It is crucial to the sustainable management of future forest resources. I have had many conversations with Europeans who understand forestry as a respected profession. In Japan, forestry is regarded as labor. This must change. Identifying major business opportunities will change it. It’s a 300-year project, but to have such long legs it must be sustainable and profitable from the outset.

Rachel: 300 years is a long time to wait for change, but it has to start somewhere. Any advice or words of encouragement that you can share with others who might be thinking of following in your footsteps to move to Okutama?

David: Visit often. Get to know the locals. It’s worth it.

We can draw a contrast. Do you prefer an hour commute both ways to a location that is not actually specific for your work (especially if that work is mostly online)? Or; could you eliminate the commute and spend that time fishing or gardening, then work surrounded by beauty and be happier, more efficient, and more productive? For myself, I can say I am happier, healthier, and even wealthier by moving to a community in which I feel at home. 

Rachel: You have found an ideal setup! What has been the biggest change you have witnessed since you moved to Okutama about 5 years ago?

David: Several entrepreneurial enterprises (e.g. Mountscape, Jellyfish, and Sakura Hotels) have taken advantage of the region’s opportunities. Also, the Tokyo Metropolitan Government is showing more interest in promoting Okutama as the 2020 Olympics approaches.

Rachel: Personally, what has been your most memorable experience since your move to Okutama?

David: That’s a very hard question because something special happens on almost a daily basis. My work with mentally handicapped people at Tokyo Tamagakuen has provided many wonderful experiences. Overall, I think the feeling of being at home is the most rewarding.

Learn more about Tamagakuen: http://www.tama-gaku.com/tamagakuen/ 

Rachel: Let’s talk about your involvement with Tama Gakuen(多摩学園), a school that provides special needs education for the disabled. How did you start volunteering with this facility?

David: Tama Gakuen is more of a care institution than a school. I work there as a part-time employee, not as a volunteer. I became involved because I was curious. The model is based on Coco’s Farm and is quite unusual. The basic idea is that living close to nature and physical work is good for people with severe handicaps (adults with mental age averaging 3-4 years, very limited cognitive and social skills, plus associated physical problems). They can do basic tasks. The tasks relate mainly to agricultural production – shiitake, turmeric, and other vegetables. What Tama Gakuen accomplishes is a calming environment and routine that includes a sense of value and the continual building of relationships between residents (we call them students), carers, support staff, and part-timers such as myself.

Rachel: What do you see as the major opportunities in Japan? How about misperceptions?

David: My time in Japan is about half of the past four decades. The great advantage of Japan is social cohesion. Cooperation is always the first option, not second or third, or last. It’s not the only option, but it’s a very quiet first.

The one misperception that I encounter is that it must have been difficult for me to fit into a local village community. By contrast, the pull was irresistible.

Rachel: That is very interesting because I can imagine that most people would ask you about how being an Aussie has impacted your experience in a traditional Japanese industry and community. Would you say that your Australian background has affected your approach to wasabi farming and/or to propose innovative solutions?

David: As an Australian, I come from a multicultural background. In a mono-cultural society, I must be different to make a difference. As a journalist, I’m always the one with the questions. As a newcomer, everything is exciting for me. I see things in a different way from what local people are accustomed to. I question things that don’t make sense. Having said that, I have learned that nothing happens here just because it makes sense. Relationships are the key ingredient. Once relationships are formed, things that make sense can begin to happen.

Rachel: Speaking of relationships, who is your greatest inspiration and why?

David: My wife, without a doubt, and I’m bypassing some great inspirations in my life to say that. We very actively share most aspects of our lives; including wasabi-related projects, neighborhood responsibilities, our vegetable garden, and participating in local volunteer guide activities.

Rachel: It is a beautiful thing to have a partner to share life’s moments with. What is your next goal?

David: Priority one is my Japanese. Besides that, just about every night I share a toast with my wife. It goes: “Kampai! Another productive day! We gotta stop making things happen!” The next day the sun comes up and new things start to happen.

It’s the relationships.

Thank you, David!!

*~*~*~*

Final Thoughts

I learned a lot about wasabi growing and Okutama’s appeal from David’s unique and insightful perspective. However, there is a looming concern about the lack of interest in wasabi growing from younger generations. Existing wasabi growers are getting older, and modern Japan is faced with the reality that their expertise in cultivating this cherished plant will soon be lost. For example, one of Okutama’s wasabi growers with the largest production volume (over 50,000 plants per year) is already in his 80s and has no one to take over. Deeply knowledgeable about wasabi, this farmer ensures that every single bit of his plants is used somehow, but his fields may soon fall into disuse with his retirement, further exacerbating the shortage of wasabi. This problem of aging farmers is consistent with the current state of Japan’s agricultural industry as a whole, as I most recently experienced during my visit to Fukushima to learn about the prefecture’s food value chain (read about my visit to “Yoshinoya Farm Fukushima” and “Asahi Brewery Fukushima”).

Perhaps the biggest obstacle facing wasabi growers is marketing. At the moment, wasabi growing is very hard work, but the low wholesale prices that farmers get compensated for are nothing close to what consumers have to pay. Farmers are in financially vulnerable positions when they are unable to market directly to the end consumers. Unfortunately, there is not much information or public awareness about this matter. Perhaps applying “farm-to-table” and e-commerce business solutions would make the industry more lucrative by empowering wasabi growers with access to a bigger share of the market. Especially given that Okutama is so close to Tokyo, it might be the best place to start various initiatives that would boost the local industry. Making the wasabi industry more efficient would naturally also generate greater appeal and more opportunities for younger farmers to become wasabi growers. We can already see the beginning of the shift to online markets, as consumers take initiative to buy fresh wasabi at better prices by searching online and ordering directly from the farms. 

David’s passion to support the revitalization of Okutama is truly inspiring and opportune. His pursuit of new projects such as initiating a wasabi seedling program or starting an e-commerce website and ideas for boosting the region’s forestry industry reflects critical changes in a traditional community. We should all look forward to his future contributions!

*~*~*~*

Read more about David’s experiences at https://okutamaonline.com

Related Article:

The post Interview with Wasabi Cultivator David Hulme appeared first on Rachel Leng.