Japan[Shizuoka] Beyond ordinary itineraries
Vol.8 The Izu Peninsula (South and West Coast) in Shizuoka Prefecture ②
Unwind Your Mind in 20 Million-Year-Old Water
Journal / Japan (English)Mar. 22, 2018
text by Rei Saionji / photographs by Hide Urabe
The Izu Peninsula is an exchequer of hot springs, one of the gifts provided by volcanoes. In its area of 1,430km² there are more than 60 hot springs (not the number of facilities, but the number of ‘springs’!) It is also conspicuous by the varieties of water quality. Normally, the nature of spring varies depending on the region. But for the Izu Peninsula, this is not that case, as the timing of formation of the land differs depending on the ‘area’. Hence, it would be a great idea to go around the peninsula, if you are the lover of natural hot springs, to seek out various types of hot springs. You should leave no corner unsearched!
One of the natural hot springs in the southern coast that we would love to recommend you is Shimogamo Onsen (Shimogamo Hot Spring), whose beginning is also charming. It was opened during the era from the 14th to the 16th century called the Muromachi period. Someone found a wounded black kite bathing itself in a pond and he noticed that the water had a healing effect! If you have been to Kyoto, its name may sound familiar to you. Shimogamo is a town in Kyoto where there is an important shrine called Shimogamo Shrine. It is said that court nobles who transferred to this area escaping from Kyoto named this hot spring after their hometown. Taking some historical facts into consideration, it may be easy to imagine that some court nobles who were regarded with hostility traveled a long distance until they found a good place to live in this area at the edge of the peninsula.
Kagiya Annex of Senoumi (Senoumi Bettei Kagiya)
Kagiya is a luxurious and Japanese ryokan styled hotel which was reopened after renovation in July 2017. Here you can savor Japanese beauty and a relaxing moment in a fusion of modern and traditional Japanese circumstances.
The dinner course is another charm of Kagiya, full of freshly caught fish.
Its spa is marvelous, needless to say. The water of Shimogamo Springs is naturally salty, saltier than sea water. This is because the water has been contained in the benthic zone for more than 20 millions of years, which naturally discharges dissolving the minerals. The salt in the water adheres to your skin and warms up your body, a sensation that lingers for a long time.
Mr. Sadai Yasuo, the president of Kikuta Group which manages five ryokans including Kagiya in the Izu Peninsula.
◎ Senoumi Bettei Kagiya (Kagiya Annex of Senoumi)
http://shimogamo-kagiya.jp
508 Kano, Minami-Izu-cho, Kamo-gun, Shizuoka Prefecture
☎ 0558-62-0080
Check In: from 3:00 p.m. to 6:00 p.m.
Check Out: 10:00 a.m.
Free transportation service from Izukyu Shimoda station is available.
(An advance reservation is required.)
Kiichi-ji (Kiichi Temple)
The Temple of a Zen Priest Who Was Not Blown Away by Kamikaze
Many people may know the word kamikaze, but less may know its origin. The word dates back to the 13th century, when Mongol attempted to invade Japan two times. Both attempts failed because of kamikaze (literally meaning divine wind), which were actually the typhoons whose timing were perfect for Japan. On the other hand, less people including the Japanese know that a third attempt was ready to be made by Mongol. Before attacking by the military force, Mongol sent an important zen priest as an emissary for the negotiation. The Kamakura Shogunate was not that idiot to fall for the trick even though zen priests were highly respected at that time. The Shogunate arrested him and sent him to the Shuzen-ji (Shuzen Temple) in the central part of the Izu Peninsula to confine him. If this priest had been mediocre, the story would have ended here. But he was not. He spent his days in the temple doing ascetic training of zen, which made his fame spread all over Japan. Priests started to come to the Shuzen-ji to see him, and many of them asked for his remission. The Shogun at that time pardoned him and sent him to the Kencho-ji (Kencho Temple) in Kamakura which was in decline because of damage from an earthquake. This priest is Issan Kokushi, who established this Kiichi-ji in Matsuzaki-cho on the west coast of the Izu Peninsula in 1301.
Mr. Dogen Tanaka, a priest of Kiichi-ji.
A long path with stone steps after the gate. The higher you go, the more solemnized you will feel. Trees are high and thick. The ground is covered with moss. All you see evokes the time that has passed. You also cannot miss the beautiful garden at the back of the hall.
Kiichi-ji holds zazen sessions on request. Sutra drawing courses are also available with an advance reservation. Through the zazen session you will receive a reward, as well as the feeling of refreshment post-meditation. The priest will give you a name, even though you are not Buddhist or Japanese, taking your place of birth and your character into consideration.
◎ Kiichi-ji (Kiichi Temple of Rinzai Sect.)
http://kiitiji.com/
39 Funata, Matsuzaki-cho, Kamo-gun, Shizuoka Prefecture
☎ 0558-43-0213
About 50 minutes from Kagiya Annex by car.
Kanesa Katsuobushi Shop (Kanesa Dried Bonito Shop)
Fundamental Principles Never Get Outdated
The town where Kanesa is located is well known as one of the three biggest producing areas of dried bonitoes. Bonitoes here are also preserved with salt called shiogatsuo, which is the local specialty.
“Today’s youth is the worst generation ever!” -- This complaint has repeatedly stated for two thousand years, even uttered by Greek philosophers like Plato and Socrates. If it is true, the evolution of human beings stopped more than two thousand years ago even though technology has developed. The development of the technology after the Industrial Revolution is astonishing. After the Digital Revolution, the leaps and bounds in technological advancement is even more impressive. Today’s new invention will be outdated by tomorrow.
Kanesa is a maker and seller of dried bonito, which is already becoming a long forgotten tradition. Remarkably the method of production adopted is a very traditional one which has been continued since its establishment in 1882. It is the most inefficient and the most dangerous way to produce dried bonito. Today, when efficiency and safety are prioritized, Kanesa ignores these golden rules because the president and all the staff know that this is the best way to confine and to condense the deliciousness of bonitos. Freshly caught bonitos are cut horizontally into four pieces, and then are dried and fumigated over an open fire, which is the important and dangerous part. A man takes the fire’s temperature by hand to keep the best temperature for bonitos. To make the best dried bonitoes the best temperature is as high as possible, just before the bonitoes start to scorch. The temperature goes higher than 130 degree Celsius! This process is done repeatedly 10 to 15 times, and takes one month to be completed. Next, bones are removed, the minced bonito is rubbed so that the small holes are completely covered, and then is sun dried. A piece of dried bonito in Kanesa is made through over thirty processes, mostly done by hand.
The dashi soup made from this dried bonito, containing the very best of the umami that bonito has, is perfectly transparent and full of savor. “It is your own choice whether you eat the best food taking time and labor or you eat ordinary food saving time and labor,” says the president of Kanesa.
Mr. Yasuhisa Serizawa, the 5th-generation president of Kanesa.
A production tour and a short course on how to scrape a dried bonito is available in Kanesa but you have to take an interpreter or guide with you.
Udon noodles (or even spaghetti!) seasoned with bonito flakes and shiogatsuo is divine!
*Reservation and information of Kanesa Dried Bonito Shop is available at:
◎ NPO Izu Shizen Gakko (Izu Nature School)
Ms. Junko Suzuki
2097-1 Nishina, Nishiizu-cho, Kamo-gun, Shizuoka Prefecturea
Dogashima Visitors’ Center
☎ 0558-52-0080
Mail to: yoyaku@npo-izu.org
Kogane-zaki (The Golden Cape)
When the Sky and Ocean Are Red, the Cape Glitters in Gold
If you visit the west coast of the Izu Peninsula, you should aim to be there at the time of sunset. Here you can see the sun set over the ocean. Especially at Kogane-zaki (literally meaning the Golden Cape) as true to its name, the surface of the rocky walls glitters like gold in the sunset. This is caused by the volcanic components of the rocks.
At the Cape Koganezaki, all the cape is designated as a park. You can relish the magnificent view from the observation deck and also stroll along the promenade.
If you are lucky enough and the sky is clear, you will see Mt. Fuji over the ocean.
◎ Koganezaki Koen (Cape Koganezaki Park)
https://www.nishiizu-kankou.com/
3566-7 Ugusu, Nishi-izu-cho, Kamo-gun, Shizuoka Prefecture
☎ 0558-52-1114
10 minutes by car from Kanesa Dried Bonito Shop
If you are lucky enough and the sky is clear, you will see Mt. Fuji over the ocean.
Vol.8 The Izu Peninsula (South and West Coast) in Shizuoka Prefecture
The Peninsula That Encapsulates All the Best Features of Japan
Unwind Your Mind in 20 Million-Year-Old Water
(The Izu Peninsula(South and West Coast) in Shizuoka prefecture Booklet PDF)
(The Izu Peninsula(South and West Coast) in Shizuoka prefecture Booklet PDF [for printing])
This project is supported by the Kanto Bureau of Economy, Trade and Industry.
メルマガ登録はこちらから
GET OUR NEWSLETTER
JOURNAL / JAPAN
日本[神奈川] 日本の魅力 発見プロジェクト ~vol.11 小田原 ①~
歴史の余韻をなぞる町 小田原の歩き方
~小田原城から徒歩15分圏内~
Journal / Japan Feb. 14, 2019
日本[神奈川] 日本の魅力 発見プロジェクト ~vol.11 小田原 ②~
歴史の余韻をなぞる町 小田原の歩き方
~もう少し足を延ばせば更なる魅力が~
Journal / Japan Feb. 14, 2019
日本[新潟] 日本の魅力 発見プロジェクト ~vol.10 糸魚川(いといがわ)~
世界最古のヒスイ文化発祥の地 糸魚川
Journal / Japan Dec. 25, 2018
日本[長野] 日本の魅力 発見プロジェクト ~vol.9 白馬~
アウトドア派も、インドア派も。グリーンシーズンの白馬へ!
Journal / Japan Dec. 20, 2018
日本[長野]
心と体にワンランク上のパーソナルケアを。
軽井沢プリンスホテル イーストのヘルスケアステイ
Journal / Japan Dec. 12, 2018
日本[島根]
若い力が伝統を受け継ぐ。石見の隠れた名食材を求めて――2
Journal / Japan Dec. 6, 2018
日本[島根]
小さくとも志高き生産者たち。 石見の隠れた名食材を求めて――1
Journal / Japan Dec. 6, 2018
JOURNAL / EUROPE
France [Paris]
アラン・デュカスのクルーズ船でパリを楽しむ
Journal / Europe Feb. 14, 2019
Italy [Firenze]
“日本酒文化の普及を目指すイタリア人利き酒師
Journal / Europe Feb. 12, 2019
Sweden[stockholm]
森とレストランを駆け巡る“野草摘み人”
Journal / Europe Feb. 6, 2019
Germany [Berlin]
カクテルの注目トレンドは“アルコールフリー”
Journal / Europe Jan. 17, 2019
France [Paris]
「フォション」が手掛ける美食のホテル
Journal / Europe Jan. 15, 2019
Italy [Milano]
“共同オーブン”でコミュニティの醸成を目指す
Journal / Europe Jan. 10, 2019
Spain[Santiago de Compostela]
スペイン各地に広がるフードコート事情
Journal / Europe Jan. 5, 2019
Italy [Torino]
フェランが提案する食の最新スタイル
Journal / Europe Dec. 17, 2018
JOURNAL / AMERICA
America [New York]
ペルー料理の魅力を詰めたサンドイッチ専門店
Journal / America Feb. 12, 2019
America [Boston]
認知症患者の“小さな声”に寄り添うサービス
Journal / America Jan. 10, 2019
America [New York]
和の風味をふんだんに織り込んだ本格カクテル
Journal / America Dec. 20, 2018
America [Denver]
全米を席巻中 ! 新しいフードホールの成功例
Journal / America oct. 25, 2018
America [New York]
小規模生産の優れたシードルを消費者につなぐ
Journal / America Oct. 11, 2018
America [New York]
食文化をアクティブ・ラーニングできる博物館
Journal / America Sep. 6, 2018
America[Boston]
米国人の健康食の概念を覆す!? 新スイーツ登場
Journal / America Aug. 9, 2018
America [New York]
“ファーム・トゥ・テーブル”のリンゴ酒バー
Journal / America Jul. 12, 2018
FEATURE / MOVEMENT
しょうゆのボトルが、食の現場を変えていく。
― キッコーマンの革新 ―
Feature / Movement Feb. 6, 2019
国際料理コンクール「サンペレグリノ ヤングシェフ」番外編
アイルランドと日本、食の競演
Feature / Movement Jan. 21, 2019
DINING OUT RYUKYU-NANJO with LEXUS
暮らしに息づく祈りと感謝。
Feature / Movement Jan. 15, 2019
第13 回クインビーガーデン
メープルスイーツコンテスト 開催報告
メープルの新たな魅力をプロが提案
Feature / Movement Jan. 5, 2019
Well-beingを生み出すデザインとは何か。
「ブラウン ハウスホールド大学」レポート
Feature / Movement Dec. 6, 2018
MOЁT & CHANDON “GRAND VINTAGE 2012”
純粋さとは何か?
丹念な下拵えと卓越した技術が生み出すシャンパーニュ
Feature / Movement Dec. 6, 2018
2018年「パスタ・ワールドチャンピオンシップ」に見るパスタの未来形
Feature / Movement Dec. 6, 2018
梅田をチャレンジャーが集まる街に。
「OSAKA FOOD LAB」いよいよ始動!
Feature / Movement Dec. 6, 2018
PEOPLE / PIONEER
包丁研ぎ師 「月山義高刃物店」「日本包丁研ぎ協会」代表
藤原将志さん
People / Pioneer Feb. 12, 2019
徳島県上勝町「RISE & WIN Brewing」
田中達也さん
People / Pioneer Sep. 10, 2018
徳島県神山町「Food Hub Project」支配人
真鍋 太一さん
People / Pioneer Jul. 6, 2018
「農家パン 弥栄窯」~“農家パン”という生き方~
太田光軌さん
People / Pioneer May. 21, 2018
プロダクトプロデユーサー/プロジェクトプランナー
丸若裕俊さん
People / Pioneer Apr. 12, 2018
FEATURE / WORLD GASTRONOMY
キッチンを越え、世界各地で進む
サステナビリティへ向けたトップシェフ達4人の試み
Feature / World Gastronomy Sep. 6, 2018
「サンペレグリノ ヤングシェフ 2018」結果報告
世界一の若手料理人に輝いた日本の星
藤尾康浩氏
Feature / World Gastronomy Jun. 21, 2018
世界が注目する1993年生まれの若手シェフ
「エルンスト」ディラン・ワトソン=ブラウン氏インタビュー
Feature / World Gastronomy Jun. 14, 2018
“ガストロノミーで社会を変えるシェフ”を支援する
「バスク・キュリナリー・ワールド・プライズ」
Feature / World Gastronomy May. 17, 2018
街がガストロノミー一色に染まる
「マドリード・フュージョン2018」レポート
~80を超えるプログラムから、注目の発表をピックアップ!~
Feature / World Gastronomy Feb. 15, 2018
料理界の動向をいち早く発信!
「第15回 マドリードフュージョン」レポート
〜さらに先鋭化する前衛から、料理界の社会貢献活動まで〜
Feature / World Gastronomy Feb. 23, 2017
JOSELITO LAB 2016
ホセリート×「日本料理 龍吟」
スペシャルディナー 開催リポート
Feature / World Gastronomy Dec. 6, 2016
JOURNAL / AUSTRALIA
Australia [Sydney]
“ お茶の世界”に魅了される若者、急増中
Journal / Australia Feb. 14, 2018
Australia [Sydney]
スリランカ料理に熱い視線
Journal / Australia Dec. 12, 2018
Australia [Sydney]
店を夢見る難民たちを支援するレストラン
Journal / Australia Oct. 6, 2018
Australia [Melbourne]
外食産業の“ボス”をランキング
Journal / Australia Aug. 6, 2018
Australia [Sydney]
一生の思い出に残るチャリティーディナー
Journal / Australia Jun. 6, 2018
Australia [Sydney]
デリバリー会社の新サービスは“共有キッチン”
Journal / Australia Apr. 6, 2018
Australia [Sydney]
チーズファンの心を掴むお届け品
Journal / Australia Feb. 13, 2018
Australia [Kangaroo Island]
島産クラフトスピリッツを楽しもう!
Journal / Australia Oct. 12, 2017
JOURNAL / ASIA
China[Hong Kong]
キーワードは“伝統回帰”と“郷土料理”
Journal / Asia Feb. 6, 2019
India[Chennai]
南インド発 新調理法の鍵は“ワビ”と“カイゼン”
Journal / Asia Jan. 15, 2019
Taiwan[Taipei]
茶の栽培でサステイナブルな環境を作る
Journal / Asia Jan. 5, 2019
China [Hong Kong]
アジアのベストぺストリーシェフ、夏からロシアへ
Journal / Asia Nov. 15, 2018
Singapore [Singapore]
日本のカルチャーを発信する日本人シェフseitaの挑戦
有田焼とコラボしたオリジナルの器を世界の食卓へ!
Journal / Asia Oct. 25, 2018
Singapore [Singapore]
U30のシェフが腕を振るう、1年限定のレストラン
Journal / Asia Oct. 15, 2018
HongKong [HongKong]
世界を切り拓く香港新世代シェフ
Journal / Asia Sep. 20, 2018
Singapore [Singapore]
バーの楽しみを広げる“ノンアル・カクテル”
Journal / Asia May. 14, 2018
PEOPLE / CREATOR
PEOPLE / CHEF
東京・青山「てのしま」林 亮平 Ryohei Hayashi
People / Chef Oct. 22, 2018
1980年以降生まれ 注目の若手シェフ
東京・西麻布「クローニー」春田理宏 Michihoro Haruta
People / Chef Jul. 30, 2018
1980年以降生まれ 注目の若手シェフ
東京・白金高輪「オルディヴェール」飛松裕之 Hiroyuki Tobimatsu
People / Chef Jul. 30, 2018
1980年以降生まれ 注目の若手シェフ
イギリス・ロンドン「ポートランド Portland 」マーリン・ラブロン=ジョンソン Merlin Labron=Johnson
People / Chef Jul. 30, 2018
1980年以降生まれ 注目の若手シェフ
スペイン・マドリード「ラ・ガイタン La Gaytan 」ハビエル・アランダ Javier Aranda
People / Chef Jul. 30, 2018
1980年以降生まれ 注目の若手シェフ
パリ・9区「ラ・コンデッサ La Condesa 」インドラ・カリーヨ Indra Carrillo
People / Chef Jul. 30, 2018
1980年以降生まれ 注目の若手シェフ
東京・神保町「ジロトンド」原耕平 Kohei Hara
People / Chef Jul. 26, 2018
1980年以降生まれ 注目の若手シェフ
東京・外苑前「オルグイユ」加瀬史也 Fumiya Kase
People / Chef Jul. 26, 2018
PEOPLE / LIFE INNOVATOR
第13回 豊かさの連鎖
目黒浩敬さん連載「アルフィオーレの農場日記」
People / Life Innovator Jan. 17, 2019
第13回 「パリ、Cheval d’Or」
関根 拓さん連載「食を旅する」
People / Life Innovator Dec. 25, 2018
第4回 「Post-Truth, Post-Food|ポスト真実、ポスト食」
真鍋 太一さん連載“小さな食料政策” 進行中。
People / Life Innovator Nov. 12, 2018
第3回 「経済としての食。美学としての食。」
真鍋 太一さん連載“小さな食料政策” 進行中。
People / Life Innovator Sep. 20, 2018
第12回 ワイナリーを立ち上げた理由
目黒浩敬さん連載「アルフィオーレの農場日記」
People / Life Innovator Aug. 30, 2018
第11回 私にとっての「継続」とは
目黒浩敬さん連載「アルフィオーレの農場日記」
People / Life Innovator Aug. 20, 2018
第2回 「料理人の可能性を社会にひらく」
真鍋 太一さん連載“小さな食料政策” 進行中。
People / Life Innovator Aug. 9, 2018
第12回 「映画、音楽、Phoenix」
関根 拓さん連載「食を旅する」
People / Life Innovator Jul. 30, 2018
MEETUP / REPORT
シリーズ「海と魚の今とこれから」キックオフMEETUPレポート
3つの立場から魚の今を語る。
Meetup / Report Jan. 10, 2019
老舗の邂逅
テタンジェ×「京料理 木乃婦」が照らし出す
シャンパーニュと京料理の未来
Meetup / Report Dec. 27, 2018
青山「The Burn(ザ・バーン)」
米澤文雄シェフの料理で発見する
「カリフォルニア プルーンの魅力」
Meetup / Report Dec. 27, 2018
~食のバリアフリープロジェクト・FREEなレシピ~
「organ」紺野真シェフと共に学び実践するムスリム対応食
Meetup / Report Aug. 9, 2018
作って学ぶ!
英国菓子が広げる カリフォルニア
プルーンの魅力
Meetup / Report Jun. 25, 2018
~食のバリアフリープロジェクト・FREEなレシピ~
フィリップ・コンティチーニシェフに教わる
グルテンフリースイーツ
Meetup / Report May. 10, 2018
栗原友さんのSURIMIつまみで発見する!
アラスカ産シーフードの可能性
Meetup / Report Mar. 29, 2018
大野尚人さんがオールドパーとつまみで手ほどき
もっとおいしい家飲みのコツ
Meetup / Report Mar. 27, 2018