Kikan Kochi
Think & Action Magazine,
Kochi. Autumn 2015 No.58

Giant Interview
Singer, Songwriter, and producer

Tetsurou Oda

FeaturesGROWING AND LOVING LOCAL
LIFE & KOCHI

秋

AutumnKenzo Nakajima
Born in 1959 in Kochi City. Lives andworks from Misono Town in Kochi City.
He is a Photographer for Tourism Posters
and Various Advertisements. He lectures
a Photography course and conducts
overseas photography seminars. He is a
graduate of the Photography Departmentof Osaka University of Arts. A member of
the Japanese Advertising Photographer’s
Association (APA) and The Japanese Society for Arts and History of Photography.
http://blogs.yahoo.co.jp/japan_kenzo

This is the English Version of KIKAN KOCHI.
It is revised in order to shorten its length.
We do hope many people will readthis free online magazine.

CONTENTS

Ken-chan’s fanciful photo diary No.41

Eurasia Haruka(Distant Eurasia)

STA FF

Picture: Otoyo Town, Kochi Prefecture

STAFF
Publisher02

Ken-chan’s fanciful photo diary: Kenzo Nakajima

04

DOKU-SO-GAN : Hidemi Taike

05

FeaturesGROWING AND LOVING LOCAL
LIFE & KOCHI

38

Giant Interview
Singer, Songwriter, and producer
Tetsurou Oda

46

Designing Your Way of Thinking /a message from a man living in
the 47th prefecture : Makoto Umebara

50

Extra by Yukinori Dehara : Yukinori Dehara

52

Kochi Central City Map

Yoshihiro Nonami / Cricket
Junichi Kusunoki / Koubun

You find central Asia’s smallest country, on the Eurasian Continent,“Uranbowa” a simple Tajik word from the Republic of Tajikistan.
Travelling on the Silk Road to Japan, the word travelled a long path
Along with Buddhism it spread across the country, the words and traditions
It is said to have arrived at this Town of Otoyo, with its unique shape[Urabone] in Japanese and the meaning of ‘Spirit’ in Tajik
Even now the people of Tajik, live their lives using the little flame
Collecting the unseen, giving respect and to extol, they pray
Revisiting one’s self, walking the earth and connected to those here…
2

Advertising

Takayuki Mimoto / Koubun

Editor in Chief

Yoshihiro Nonami / Cricket

Editor

Sachihiko Oouchi / Cricket
Midori Ueta / Cricket

Ttranslation Adviser Jeremy Edward Tan
Proofreader

Matthew Lester

DesignYumi Ito / Cricket

Cover

Hiroshi Kawauchi / Plane

Cover Art

Keiko Shibata

Photographer

Mikiya Kadota

3

Kochi’s Proud Hospitality 6
A moment to rejuvenate andrevive in nature

041[ Measurement ][ Being Positive ]Good Day.

G oo

dD

[ Walking ]I love Japanese Sandals.

ay

GROWING AND LOVING LOCAL
LIFE & KOCHI

assed
It's p s.
in
30 m

Yea.

I am 6 tatami
room floor.

ssPre

Lately, I've been walking to go drinking.

Shoes are easier
to walk with.

Natural / Kochi
Lifestyle
Here are the people’s stories

Most of thetime it's always
become 30 minuteｓ.

Kochi’s Pleasant Dwellings 01
These days.

e
bec om
ps I'll
Perha n 8 tata m i !
af loorr o om

Ne x tis
1 h ou
r.

ti n
ss
Pre

4

-l
g-a

i ng

Exquisite thousand-year-old bath

そうだ山温 泉 和
(Souda-yama Onsen Yawaragi)

5With his vigorous spirit and large physique
Noriaki Kishimoto tells of the charm, stories,
and views of the Sawatari Tea.
His charm has moved many to join
in supporting his work.

GROWING AND LOVING LOCAL
LIFE & KOCHI
Niyodogawa Town, Agawa District
Tea Production, Viva Sawatari K.K.
Noriaki Kishimoto, President[Sawatari-no-Cha-daifuku]
A sweet with hidden tea leaves.
The soft yet firm and enjoyable[White] dough, and the strong
yet smooth and full of tea-leaves[Green] dough gives double theenjoyment in taste.

The natural wind and tea fields make the landscape.

“Geographically speaking, this farm has great drainage because of the steep incline of the land, the difference in temperature from day and night, the morning
fog rising from Niyodogawa River and other reasons are all great conditions tomake wonderful tea. Additionally, from winter to the beginning of spring the area
has strong gusts of wind. So even without large electric fans, particularly for tea
fields, I can use the natural power of the “Anti-Frost” winds. All of the tea fields
look extremely beautiful. I think this place is a rare find. I really love this view. At
6

7

times, I have a large worry that my tea fields will be completely destroyed by frost
in the April months, however this has not yet occurred.”
Sawatari, Niyodogawa Town, Agawa District is the birthplace of Noriaki Kishimoto’s mother. During the busy period while harvesting the entire Kishimoto family
and their relatives would return to Sawatari to help with the tea. This was done
every year and was just a natural thing to the family. Just like the beautiful landscape of the tea fields.
After completing high school, aiming to be a carpenter, Noriaki applied andworked for a construction company in Kochi City. After his 20th birthday, hestarted to often think about the landscape and scenery of the tea fields. His feelings then started to move towards being a tea producer. At 24 he made his decision, “I started to feel a crisis due to the decline in the local area putting it indanger. Even in such a beautiful yet carefree place, I was able to see decline.” Of
course his larger family had worries for him, “Will you be alright with your living
costs?” With a wife and child in hand he started to help his grandparents with
their tea production as a side business whilst also working for a Limestone Mineon Torigata Mountain to help maintain the money for his family.
“Even though it started as a side business, I thought I had knowledge of how to
be a tea producer because I picked tea leaves when I was young. In reality, frompicking the leaves, preparation and many other processes, I actually felt how little I knew about tea production. Yet, presuming that everything would work out I
started to help my grandparents for about 4 years. When they were hospitalised,
I made a resolution to take becoming a tea producer seriously. I met with great
resistance from my wife (bitter smile).”89

Passing on the stories and the landscape of Sawatari.

Since specialising in tea production, this would be the fifth time Noriaki has
picked the first buds and harvested the second leaves. The taste of tea is greatly
influenced by the climate and natural features of the region; so Noriaki takes on
the sole responsibility for the maintenance and care for the fields. Once tea picking is complete, preparation for the next year commences and takes the entire
year. From preparing the fertilizer for the next year to be at the right time, to preparing the land and maintaining the quality of the tea leaves by pruning the trees,
as well as many other things, he does it all. It is also laborious work to manage
the repeated steps in between picking and caring for the land.
“It is extremely busy from April to October. In September there is also the harvestof the Shikibi Trees, or Japanese star anise, which makes it even busier. Once allthat is done, I have a little freedom with my time, so I start work on selling andpackaging the tea and similar things. I intend to develop it into a brand, so I havebeen thinking a lot about how to sell it. I think it is really important for me to use
my abilities to pass the message on to consumers and show my products. Mainly,
because if I were to just work with the agricultural cooperative the price of my tea
leaves would be set by the market and I won’t be able to expect any gains fromeach unit. I was greatly influenced by the motivation given to me from attending
Tosa Marugoto Business Academy’s [Yataro-Akindo Cram School] supervised by
the prefectural government. This was the start for [Sawatari-no-Cha-daifuku] andmeeting many people with similar mind-sets and goals in the prefecture. My connections have spread by not only focusing on talking about my own products but[Mizu-dashi Sencha]
Our editor par ticularly
favours this tea. It tastes
of a soft yet cool breeze
refreshing the entire bodyfrom one sip.

also spreading the word about the Sawatari region in general when meeting otherpeople. I truly believe that I am standing here now thanks to meeting people.”1011

I want to see more Specialist Tea Producers.

[Sawatari Tea (a type of non-powdered tea)]features a soft and friendly taste, with a faintsweetness and bitterness in its aftertaste. It
has a strong body to bring forth the “Tasteof Tea.” Also the leaves are strong and solid
enough that you can brew from them at least
3 times, with each brew having its own taste,
before it dissolves and becomes weak. [Oreno Bancha] is a strong fragrant tea that is sundried and fired in hot pans after withering.
You can enjoy fragrance in each sip. Alongside[Mizu-dashi Sencha] perfect to drink in thesummer months, Noriaki continues to develop
his products. The [Sawatari-no-Cha-daifuku]
are served in the First Class of All Nippon Airways (Domestic flights) and many of the products have gained high acclaim. We ask Noriaki
about his dreams for the future.
Sawatari Tea Products(Various places in theprefecture)
N a k a t s u - Ke i ko k u Yu - n o Mori; Ikegawa 439 Cultural
H a l l Yo s a k u r a b u ; To s a
Washi Paper Creative Village
QRAUD; Mura-no-Eki Hidaka; TENKOSU; HAMACHOU
Restaurant and various otherplaces. Available from the Viva-Sawatari Website as well.

“To continue to protect this beautiful scenery, I want improve my skills as a specialist
tea producer. Further, to continue developing
products. I’ve also started a small firm withseveral other tea producers, so I want to connect it to more employment. It really is justbeginning now.”
One can see and feel a spark of confidence
and gallantry from Noriaki Kishimoto who has
over the years managed the business from his
grandparents, and his actions to continue toprotect this scenery. This young man’s actions
are truly magnificent.

12

Tea Producers Company
Viva Sawatari K.K.
606 BESSHI, NIYODOGAWA TOWN, AGAWA
DISTRICT, KOCHI PREFECTURE
TEL: 0889-32-1234
http://www.viva-sawatari.com/

13

Knowing the complete charm of Kochi,
She has opened a guesthouse.
Her aura spreads her love of Kochi,

GROWING AND LOVING LOCAL
LIFE & KOCHI

With her cheerful and playful Concierge.

Hijima Town, Kochi City
KATSUO GUESTHOUSE
Maki Maeda, Manager

T h e wo rl d i s a l s o i n t e re s t i n g , b u t n o t l o s e K o c h i !

Personally speaking, I did not think there would be any one else that loves Kochi asmuch as the editor of “Gekkan Town Magazine”. This person has amazing information
gathering skills and enthusiasm in telling others to connect them with what sights
to see, where each special restaurant is located, what places to eat, where to findcute little shops and stores, information about each monthly, yearly and even daily
events, and who to speak to for fun things to do, in each village, town and city. I became intrigued as to what would happen if such a wonderful person would run an inn
or a lodge. So I decided to visit the [Katsuo Guesthouse] located at 4-Chou-me Hijima
Town, Kochi City. Here we meet the lovely Maki Maeda and ask her about her love for
Kochi.
Maki was previously the managing editor of the local magazine, [Hot Kochi]. She has
also started several successful projects such as [Lunch Passport] which is now copied
all over the country. During the interview, her “I Love Kochi” spirit overflows in her
cheerful, lovely, and charming expression. You will love Kochi just by talking to her.
Thanks to her curiosity, Maki had enjoyed travelling extensively overseas during heruniversity days. At each place she would stay at a guesthouse and talk to the local
14

15

would be on her mind as she returns home to Kochi.
“Kochi has beautiful rivers, impressive forests, amazing mountains and the food is exquisite. The public transportation is adequately paced and is accessible. Kochi City iscompact and easy to manoeuvre and I believe easy to live in. When I travelled around,
there were cities that had no nature or, on the other hand, only nature. There werealso many places that were dangerous and in constant dispute. Looking at these countries, I truly believe that Kochi hits just the right balance.”

L e t m e h e l p y o u wi t h a n y q u e s t i o n s a b o u t y o u r a d v e n t u re .

After her escapades overseas and experiencing the world, Maki came back to Kochi
and shortly after joined the editorial staff of [Hot Kochi]. Through her work, shecame to understand each village, town, and cities colour, vibrancy and variation. In
Ino town, you have Washi Paper and the Niyodogawa River. In Muroto city, you have
the Geo-park. In Tsuno Town, you find the source of the Shimantogawa River. Eachand every place has its charm and strong attributes that impact the traveller in manyways.
“For around 8 and a half years being part of the editorial team, I’ve been introduced
to and introduced Kochi in a variety of ways. I wanted to feel that response myself.
During my university years I travelled to various places, but working for a local magazine I’ve come to know the charm of Kochi, so I wanted to connect the two things.
That’s when I thought a guesthouse would best suit my needs. Using my experience
In the Katsuo Room, there is ahammock you can relax in tosway you to sleep. Move theshoji or sliding doors and the fish
seem to be playing and swimming around. You can feel Maki’s
sense of playful charm throughthe smart design in the rooms.

16

staff about hidden charms, such as wherefrom my editing days, I will share with you anything about Kochi! (laughs). My grand-

would be an amazing place to eat, night out,

father’s house was empty for about 7 years, so I embarked on a project with myand places to shop and loved contact with thefriends to remodel and renovate the home. It took us half a year to complete it andlocal people. She also enjoys passing alongfrom the very start I had decided on the name, [Katsuo Guesthouse]. I imagined theinformation with fellow travellers about local

interior to represent a wave and did my best to put the theme all over. I am also in-buses, trains, finding airplanes to connect todebted to 12 lovely artists that helped provide paintings and other works of art for myin troubled areas while passing through many

guesthouse.”countries. She has travelled to more than 30

The guesthouse was opened in 2012 and each of the rooms has its own inspiration.

countries in South East Asia, the Middle East,

On the first floor, you find a big guest room, Okyaku Room, complete with a storable,

Africa, Europe, North America and many oth-built in floor Kotatsu (Japanese heated table). Perfect for group travellers. Alongsideers. At the end of her journeys, “The world

you will find the Baths, where you can find Ryoma-san (a famous Samurai from Kochi),is very interesting but Kochi is even better!”and the “Murotoilet” inspired by the Muroto cape (a pun with the word toilet). On
17

Complete with a Fisherman’s
Banner, the Okyaku Room has
an in floor kotatsu or Japanesetable heater (it a lso works
as a large storage compar tment):The table spreads themany parties held each night.
18

the second floor, you find the classy Japanese“concierge” service she has provided for eachstyle room with the ocean on the wall, Katsuo

and every guest to consult with her, since

Room. Even the veranda has a unique hidden

opening the guesthouse.

mechanism. The Yuzu-no-Mori room is filled“It’s not uncommon for guests to come to mewith inspiration from the all but famous Yuzu

every day. ‘Where do you recommend to go(a citrus fruit found all around Kochi), and isnext?’, ‘Where should I go today?’, ‘What docurrently occupied by the helpful staff. In the

you recommend to eat?’, ‘Where can I find[Shimantoilet] (another pun with the word

good Katsuo dishes?’, ‘I want to head to thetoilet), you find a delicately designed motif. It

Shimanto River, how do I get there?’, ‘howtruly is a curiously fun guesthouse filled withmuch does it cost to get to (place)?’, and many

Maki’s curiosities and you can feel her playful

other questions. I gladly answer all of them.

charm filling each room. Indispensable is theI even get the same questions repeatedly in a19

day (little laugh). I got asked, ‘where is a goodthat her guesthouse provides new memories

place to eat katsuo in Kochi city?’ 5 times

and encounters through her staff, herself

from 5 different people. I answered that it isand her guests. Finally we ask her about her

a race. I explained to my guests that it is pop-

dreams for the future of Kochi. Maki speaks

ular and at times the good parts of the fish areearnestly about Kochi, “I want it to be a muchquickly gone. When customers come back andmore outstanding (lit blunt) place!”

mention, “It was great! It was exactly as you“I want this town, prefecture and people tosaid, amazing!” I feel relieved and glad. I alsocare less about what other think about. For

recommend guests who are going to Tokushi-

example, Kochi people start drinking fromma city as their next destination, to definitely

the mid-afternoon, and it’s perfectly fine!

go by Muroto City if time permits. If they are(laughs). Even if others consider Kochi to be agoing to Matsuyama city, I would recommend

holiday place, it shouldn’t matter. Topics suchgoing by the Shimanto River and Ekawasaki

as, Low population, the amount of alcoholareas to enjoy the spectacular views and great

drunk by the women and all that, we might aslandscape.”well be No. 1! Either good or bad, we should
be No. 1 for each point. If our towns, cities,
villages were all filled with people like that,

I wa n t i t t o b e a m u c h m o r e o u t s t a n d i n g

we would be Japan’s No. 1 and most interest-

plac e !

ing prefecture to be in. I have a hunch that
there will be an increase of people that speak

Amongst the guests, 10 percent come fromstraight at you with an honest idea and tellwithin the prefecture, 70 percent from out-

you like it is.”side the prefecture and 20 percent from over-When you stay at Katsuo Guesthouse, meetseas. Rather than the image of backpackers

with Maki, you can’t help but feel the poten-

or deep travellers, many are families, friends

tial and a deep sense that she wants to intro-

and groups. Maki mentions how happy it is toduce Kochi to you. You want to know her life

hear guests talking together about the great

and way of life is as beautiful and charming as

and fun places in Kochi. She wants to continue

Kochi, Amazing!

to provide the “Concierge” service to Kochi’s
unique charm and beauty to guests from allover.
Also, many times throughout the year she
would have helpers from overseas and Japanese nationals who would live in and help her
run the guesthouse. Maki is always pleased
20

KATSUO GUESTHOUSE
4-7-28 HIJIMA TOWN, KOCHI CITY, KOCHI PREFECTURE
TEL: 070-5352-1167
http://katuo-gh.com/
Check in from 4 PM; Check out at 10 AM
Dormitory 2,800 JPY/Person, Private rooms 3,800 JPY/
person (Children under 10 years of age, half price)
Discounts available for stays longer than 3 nights. Parking available on ground: 5 lots.
21

GROWING AND LOVING LOCAL
LIFE & KOCHI
Shimanto Town, Takaoka District
INAKA PIPE Inc. Association
Reo Sasakura, Representative ChairINAKA PIPE aims to grow the people
connected to this locality
It is up to the local businesses and thetrainees to make use of their experience.
And that is perfect.

L e a rn i n g f ro m t ra v e l l i n g t h e wo rl d f o r
6 months.

“In INAKA PIPE we run several rural local business support programmes, suchas the 30-day/29-night [Inaka-Business-Osiecharu!-Internship] and the[Inaka-Venture-Internship]. But our aim
for these programmes is not to encourage trainees to move or settle into the
local area. I think there is greater value
in the trainees spreading back out into
22

23

We interviewed Sasakura at the shared rented office created from utilising an old elementary school, Hiroi Elementary School of
the Isaki Region of Hirose Shimanto Town.
The offices are connected to the Internetby fibre optic. The building’s 1st floor is abarrier free structure. Working in a wonderful natural environment looking at the
Shimanto River, a short 3 min walk away.

A charming company car with a charming
and beautiful logo that is easily recognizable. Sasakura uses this car to travel insideand outside the prefecture and build his
network of businesses.

24

the nation after living here for one month.

‘There are no young people in the rural areas’

through Eastern Europe. A special experience

I believe that it is more important and thator ‘There are no people with concern for thehe had during his travels was in Israel when

there is a greater need to increase the number

area’, but rather they should try to reach out

he volunteered in a Kibbutz society. He metof people connected to this locale. When train-with a ‘Look! There is so much here! How dowith a young man who had just finished highees come back for their holidays, deciding to

we work together to best use this?’ (smile).”school and many other people that were also

return here to look for work, or searching for

The representative chair of INAKA PIPE, Reo

volunteering. Through the discussions andthat product that caught their eye when they

Sasakura was born in Otsuki Town, Hata Dis-

conversations with these people, he realised

were living here, bringing back business totrict. After completing his schooling he moved

how little he knew about the world, current

their new areas. On the other hand, I think

on to tertiary studies in Okinawa. During thisaffairs and issues, knowledge of farming

it is up to the local businesses to utilise thistime he became inspired to “Be a man who has(even though he was an agricultural major

opportunity. I want to push the point thattravelled the world” and took a semester off

at school), and how overall he was missing

local businesses shouldn’t be venting that,

his studies. He travelled to Egypt, Israel, andsomething within himself. Upon finishing his
25

Activities and Operations of INAKA PIPE

travels, he returned back to university and

M a y I , u s e yo u r n a m e ?

started to study about agricultural engineer-26

about working with Shimanto Drama but rath-

was the start of INAKA PIPE.”

er helping local communities as a freelancer.

INAKA PIPE’s running costs are covered by theing projects and the like. From that point he

7 years ago, after Sasakura and friends had“After coming back to live here, many 40 year

participation fees from Trainees, cooperation

actively participated with NPOs in relation theestablished an NPO, they conducted a seminarolds and 50 year olds that were working forfees from businesses, funding from the pre-environment and civil projects.

for young people and invited Rishou Azechi

industry and businesses, all discussed withfectural and national government and various“For example, even something as simple asfrom Shimanto Drama as a guest speaker.

me similar topics related to the importance ofothers. Further, it has responsibility to man-building a local park, I heard it was not un-

Following that seminar, a few years later hecultivating human resources. I had thought

age a local shared office space. So what hascommon to see problems with communication,

decided to return and look for work back inabout the same ideas and after participating in

Sasakura seen change in the local area of Shi-misunderstandings and differences of opinions

his home town and to his surprise he wasseveral governmental public recruitment pro-manto Town in the past 7 years since arriving?

between the local government, communities,

duly asked, “You better hurry back home!” It

grammes, I started to really understand the“For now, this year we have roughly aroundconsultants and builders. I wanted to be thewas just after completing a project with thereason. Coming back to Kochi, Rishou Azechi

20 people coming for monthly internships.

coordinator, the person in between that getsteam and also when he had to move due to his

approached me and asked me if I would likeSo throughout the year, there are a lot of ex-

the best understanding of the local communi-home rental term coming to an end. Sasakura

to join his company. I replied simply with, ‘Ichanges and replacements happening withty and residents and connects them with thethought, “It could be perfect timing” and set

want to work freely on my own terms; how-young people coming to the area. Local busi-

proper people in charge.

off to head back. At the time, he did not think

ever I may use your name (laughs)?’ And thatnesses then connect with young energy to27Many of the trainees attending
are fi nal year graduates coming toinvestigate their future, 30 year
olds that are contemplating on
their current experiences and life,and people considering returning
to live and work in rural areas orback to their home town.

further expand their business and increase op-

ance creating new jobs and continuously andto match the people coming from outside theportunity with employment. I am starting toenthusiastically replace people for business

prefecture with the right job. As a man born

see a deeper desire from the local businesses

in rural Japan to survive. I believe that is myfrom Otsuki Town, Sasakura laughs and an-

to do more willingly.

concept here.”swers with a big smile, “I am thinking of how

There are businesses that have actually ex-

to use this point and get the western areas topanded their web services and sales. Therejoin. I believe that my personality and culturalare even some farmers that are enthusiastic

To push west and further west from this starting point

in increasing their farmland by meeting these28

sphere is that of the west.” For Sasakura his
method of helping and protecting the local

young people that participate in farming and

Sasakura is working together with the locals

industries is using the vast field of space, Ko-that think with such enthusiasm. I believe

to create short and easier to join training

chi, by creating his own job, calling trainees

these businesses had latent potential in theirprogrammes for new Trainees. For example,

from outside the prefecture and turning it into

spirit to take action, but there was not any

when companies want to increase the work-a positive for the local businesses and their

one that they could trust and rely on to pursue

force during harvest and packaging seasons,owners. Inspired by this man’s conviction andthe expansion. I think that’s the obstacle. I

they use the web to make it easily accessible

the path he is walking, I want to hear morebelieve it is important and necessary to bal-for people to see what jobs are available andfrom him.

General Incorporated Association,
INAKA PIPE
583-13 HIROSE, SHIMANTO TOWN, TAKAOKA DISTRICT, KOCHI PREFECTURE
TEL: 0880-28-5594
http://inaka-pipe.net

29

The duo share of their past and what theyneeded to do to join their experiences

GROWING AND LOVING LOCAL
LIFE & KOCHI

together.
After various event stalls and travellingstores finally succeed in opening their
Patisserie Bakery Cafe.

Noichi Town, Konan City
Patisserie Bakery Café mongo mongo
Saori Yano and Youko Ashida

A story about twins entwined.

We can do this in Kochi.

Saori began her love with food at a young
age watching food programmes. To help her

The word “mongo mongo”
means to “please eat ~ pleaseeat~” in one of the languagesof Micronesia. The twins wish
as many guests and lovely customers to enjoy and “mongo
mongo” their love-filled bread,
confections, and cakes.

with her dream she took a course in nutrition
management at a vocational college in Kyoto.
After graduating, she continued on to workat a food establishment, but eventually took apart time position helping with the baking andbread making process at a cute local bakery
that she frequented.
30

31

Saori Yano, the master Baker.

Ha rd bread s m ade w it h n at u r a lfermented yeast, to the soft sweet
breads, mongo mongo has a wide
selection.

32

was the first spot we looked at. It used to be a

Youko did not start out in the world of food.

that decision she started to train at a confec-

Her interest was originally in fashion, where

tioner. A wonderful meeting came through as

she studied cloth dyeing in Kyoto at a voca-

she was building her experience

The two continued to build their experiences

weeds. But it was surrounded by greenery andtional college. After graduation, she began“I was still training in Kyoto at the time. A

at different bakeries and patisseries. For overhas a great view. Our family comes from Tosa

working at a studio in Kyoto as a Yuuzen cloth

lovely café in Yamakita, Konan city, “DEN”

a year from December 2008, they garnered

City, so we did take a look at the possibility

dye artisan. During her time there a boom inagreed to sell our cakes and bread, so we could

their reputation through taking private ordersof setting up there but, in the end we decided

unique, chic and modern cafés opening every-

start building a customer base. It was reallyfrom stalls at events, selling to small shops

to come back to this spot. We were thinking

where. The two of them rode the wave andfun. This was our start. We can do this in Ko-

in various places, and selling at cafes such as

in a very grand manner, wanting to both open

started to talk about “let’s start our own café”

chi. We made the decision from there. Thanks

DEN, Asian cafeteria – HOYA, DESAMPLE, M2

a Patisserie, Bakery and Café together. Thisand eventually Youko said, “If that’s the case I

to DEN we were introduced to many new peo-Café and many others.

place has decent space for a kitchen and café.

will do my best to learn to make cakes.” With

ple and made many new friends.”“When we started looking for a place, thisIt also has several parking spaces in a wide-

A Choice for “2” by the twins.

warehouse and was completely over run with33

open lot. If the food was delicious andgreat, customers would come even though
it was a little drive away. Well the fact that
it is rather close to DEN was the other important point (laugh).”
Being twins they kept their choice for thenumber “2”. On February 22nd, 2010 they
opened at their location, in a renovatedwarehouse with the exterior and interior
inspired by the surrounding scenery andgreenery. From the entrance, on your right
you find a variety of bread from the hardbread such as baguettes made using their
special fermented yeast to the fluffy soft
bread such as bread rolls. On your left, youfind a variety of cookies, confectionaries

A store filled with the heart of a Family.

Business for Youko has slowed down a bit,

and in the lovely display case many won-34

You-chan (Youko’s nickname).”derful cakes. Looking through the display of

Saori mentions about her bread, “Our special

as she recently has given birth to her second

all the food you can truly feel the care andfermented yeast uses a variety of ingredients,

child. As such, there is little happening on

personality of the twins. Deep in the left

such as apples and carrots. As a child I loved

the summer flavours of her cakes. Howeverside of the building you find a wonderfuldrinking apple and carrot juice. I think itfrom October she will be back with her lovely

Café space painted in a soft white colour,

matches my taste buds (laugh). Working withcheesecakes, tarts, chocolates and seasonal

which shines in the Sun. The twins createda natural sugar the flavour of the ingredients

confections. “The most important thing andthe tables, chairs, bookcases and interior

is delicious. From our fermented year breads,

absolute condition is the delicious taste. Kochi

goods during their time in Kyoto with theyeast bread to our soft bread, I want as many

has a wonderful selection of fruit from Konat-

goal of opening this café. There are also apeople to have a taste. Kochi is blessed withsu Citrus, Ichijiku Figs, Grapes, Chestnuts,

variety of things that they selected from

fresh seasonal ingredients and fruit all aroundBuntan Citrus and many more seasonal fruits.

Kochi, such as their lovely cutlery and thethe prefecture. I enjoy thinking about new

We have an endless array of fruit to choose

light fixtures.

ideas for the bread and cakes together withfrom. We also work this into our menus to35

to Igenoki ↑↑to Tosayamada 234

237● youth center● Fuji240● au

Gas station ●Coconut curry with minced meat(with fresh baked naan, rice and salad, 900JPY) and Eggs Benedict Sandwich (with salad, 900JPY) are popular lunches in their delectable menu.
Their drink menu is also impressivewith organic coffee from Cuba, Red
Bean Coffee (400JPY), their original
Grape Soda (500JPY) mixed using
their own Jam-syr up made fromgrapes grown in Nankoku City andmany others.

36

spread the seasonal feel, in our cakes and food.

wonderful lifestyle, with a wonderful environ-

We also make our own Jams and Jam-Syrups.

ment in the café and kitchen, trusting each

Also we mix the Jam into or use as toppings

other. While one bakes the bread the otherfor our bread. I discuss with Sao-chan (Saori’s

creates the cakes. The strong family bondNickname) about each ingredient’s benefits

connects and holds them strong. Even during

and usage.” During the interview with the two

the morning preparation stages, with the twosisters we see an inner shine from their smiles.

busy running the store and preparing their“We believe it is the trust between us. That

bread and cakes, we meet with their motherkeeps us going and moving ahead. Just like thewho holds and cares for Youko’s young baby.

days when we had event stalls, we are always

Here, you find the strength of trust, love andtruly happy to hear the voices of our

support for each other that fill the air, and the

The twin sisters have a truly charming andheart of a family.

55

mongo mongo
5-4 BUYOUJI, NOICHI TOWN, KONAN CITY,
KOCHI PREFECTURE
TEL: 0887-56-0250
http://mongomongo.exblog.jp/
Opening hours: 11:30AM to 5 PM
(Lunch hours, 11:30AM to 2:30 PM)
Closed on Mondays and Tuesdays
Parking available on site.
37

Singer, Songwriter, and producer

Tetsurou Oda

Deeper Enjoyment of music after
the age of 50.

Interview by Yoshihiro Nonami

Oda-san, you seem to have a deep energy
in your career as a musician; as a soloist, producer, performer and many otherthings. With this project you are also
starting another project with Diamond Yukai-san, where does your power or energy
come from?

Giant Interview 0041

Isn’t it that the music is fun and enjoyable? It just has been fun things
non-stop.
In what way is it fun? How do you think of
fun things all the time?

The man who made countless Hit-Songs and J-pop songs,
produced and delivered for Japan’s entertainment greats;
TUBE, ZARD,大大黒摩季 (Oguro Maki), 相川七瀬 (Aikawa
Nanase), Kinki Kids, 中山美穂 (Nakayama Miho)＆WANDS,
AKB48 and various others.
A vibrant interview to flame the love of Kochi with Tetsurou
Oda about his parents from Susaki, Kochi and the recent
song project with Susaki city, “Susaki-ga-Suki-sa.”38

Right. When you really enjoy music
your body really enjoys the music.
Although no matter how much time
passes I feel enjoyment through music, by continuously working withmusic there are times I also feel asense of momentum. When I startfeeling that, I take a break (laughs).
Is that because you are seeking a stimulus
in the work?
39

Yes, that could be it. For example, if I look back now it would have been great
to continue along my own career as an artist. But in the 90s I stopped for awhile and started to write songs and produce. During that time I also started
experimenting with creating a band. I think it really comes down to me feeling enjoyment at each different moment. It would a thrill or feeling of excitement that starts the ball rolling.
The visions of fun, do they just pop-up in your head or do you suddenly feel it through yourbody?

Perhaps, that I instantly take action when an idea comes floating into my head.
For example, I had thought about forming the band [Roll-B Dinosaur] a few
years back, and now I’m forming it with Yukai-kun. It’s run with a similar feelto when I first formed a band in Kochi, other members would be the main
vocalist, although at times I would sing or do the chorus. I really enjoyed thattime the best, no matter how old I get.
During your high school, was this before you made your debut?

It was a band that I had formed with my friends, but it was also a band where
I was not the main vocalist. I wasn’t too keen on trying to stand out and being
the front-man, even though I didn’t dislike singing and it had its own fascination.
I have a lot more experience making music and producing now. I truly feel
grateful when customers come to see me at my live-events after passing theage of 40. I have started to feel that I need to ensure that customers go homehaving enjoyed the event. In that way, I felt more invigorated with my musiccareer after 40. Also, perhaps I am feeling it even more after passing the 50
mark. However, the truth remains that the band’s vocalist has to sell the bandto the customers. That’s why I’ve always wanted to do be in a band where I
am the trouble-shooter for the team of musicians and rely on someone with
Charisma to sell the band to the customers.
It seems like a plan that you have been thinking about for a long time.

I really like Yukai-kun and he is a great vocalist, he is really good. In this generation, there is an increase in people who don't know him as a singer, but justthe other day during our live set he was the best. I really feel it has to be him
or no one else.That’s why this vision has taken at least 10 or so years to plan.
Is that right?
40

41

I believe that along the way,
I feel the fun at times andExcitement and Pleasant,That’s the balance for the perfect ubiquity.

the excitement pushes me tokeep going.

When I was producing for 相川七瀬 (Aikawa Nanase) it took around 5 to 6
years of thinking “wouldn’t it be nice to do this” bubbling up in my head before I started. I think it is the way my head accumulates ideas.
The ideas then come out from your mind well thought out before you take action it seems.
Your pop songs are fun to listen to and people start humming to them. What is your own
theory on pop songs?

Hmm…… If you start asking about theory, it could be a long story (laughs).
For example, I think it is the same if it is music, love, or anything. I suppose
the charm of anything is the great balance between the sensations of extremely calm, cool, and peacefulness and the extremely excited, stimulated, andthrilling.They all have to be there.
I see, it’s the balance isn’t it?

Exactly. The establishment of balance is really important. When producers andI create music, we always hope to create a song that would last as long as it
can and people would continue to listen to it into the future.
The arrangement of the song is dependent on the materials for production
and with the development of the hardware the popular music of each generation has changed. The song and the melody are always the main points
and how they are delivered is important and has potential. Lyrics can be a bit
tricky (wry smile). When I wrote “SUMMER DREAM” for TUBE, one part starts
with the words, [Nagisa no Kasetto] (lit. Waterside cassette) and to be honest,
cassette tapes can be hard for many to imagine these days (laugh). The samegoes for the lyrics like [Daiyaru mawasu] (lit. to turn the dials) are from thedays. So those are the lyrics, however with the melody ever since the timesof J.S. Bach, people have not changed, people want something that feels goodand is well put together. The balance of the feeling, and improvising with
one’s own twist, I want to make songs that have an instant shock that would
make people turn around and listen. The challenge is exploring for the solution of how to put it together.
42※This interview was conductedon August 8th, at the Susaki City
Culture Hall, in co-operation
with Susaki City, Susaki JuniorHigh School.

43

Are there any pointers or tips, for example how to ﬁnd the thrill, things to watch out, or how
to make new things into a positive experience?

You know, I think it is simply to not let your personality go blunt. For that,it’s important to [Not do boring things!] and [Only do fun things!]. When you
start feeling a habit and have self-control, you’ll begin to sacrifice and blunt
something for that. Looking over the long term, many tell me of the manythings that I vigorously completed in life. But at that moment in time, ‘Why
should I quit from this band now?’ ‘Why should I stop this project now?’ iswhat I thought (laugh). It is a very selfish way of doing things as a musician.
Whilst throwing away a momentum that will continue; reasoning that it will
make money; right before I become stereotyped; I want to live continuously
looking for new things, new excitement, and fun things to do. I guess in a way,
being healthy and energetic (laugh).

Tetsurou Oda – PROFILE
Debuted in 1983 with the album VOICES. Top
Selling Hit ʻSeason in the Sunʼ with TUBE hit

the charts in 1986. The song ʻOdoru Ponpokorinʼ in collaboration with B.B. Queens received
the Japanese Awards for Pops and Rock. Continued to create Top selling songs, such as,

ʻMakenai-deʼ, ʻSekaijyuu-no-Dare-yori-Kittoʼ.
His solo single, “Itsumademo-Kawaranu-Ai-wo”
reaches Million Seller ranks. Japanʼs prolific,
Singer-songwriter, Composer, and Producer.

THANK YOU VERY MUCH!

ODA TETSURO SPECIAL LIVEwith SUSAKIKE
This concert was to celebrate the song “Su-saki-ga-Suki-sa”, a song to cheer on Susaki tobe the number 1 city in Japan. Students from
Susaki Junior High School wrote the lyrics forthe song in collaboration with Oda-san. It was
performed at the Susaki City Culture Hall withdances from 20 students and alumni. The hall

was packed to the door with guests. Following

LIVE TOUR 2015
[Kyu-So-Neko-wo COME TOGETHER]

the performance the student body leaders gave

November 20: Osaka, umeda AKASOfrom England to Susaki. His memories of two

November 22: Nagoya, Nagoya BOTTOMLINE
November 23: Tokyo, Tokyo STELLABALL*Tickets are available for purchase at your local convenience store.

Oda-san a bouquet of thanks. Oda-san gave asmall speech about his time after he returned

years in Susaki, spending his junior high schooland high school days playing with his school
friends at Awa-Beach, composing and collab-

orating a song for the Yosakoi team of Kochi

ROLL-B DINOSAUR – One-man Live
December 18: Tokyo, Ginza Yamaha Studio
Tickets on sale from September 16[教訓] (Kyoukun)
Available on iTunes or Google Music, etc.

44

University of Technology and many of his fondmemories performing locally. After his speech,
he gave a special 90 minute live performancesinging, [Itsumademo-Kawaranu-Ai-wo] and[Sekaijyuu-no-Dare-yori-Kitto] to celebrate the30th year of the album [W Face], charming all
the fans and guests.

45

A Message from a Man Living in the 47th prefecture

Designing Your Way of Thinking

Makoto Umebara
Episode 12:

DesignerMusashino Art University, Visiting Lecturer[ GESCHMACK ] Product

The 3/11 Pigs

yazaki for data collection, why don’t you come along?” and so I joined him. First,
we went to observe a shochuu brewery [Kuroki Honten] where they made theI heard of a rumor that Shinohara, a writer from Nikkei Business, had ranted“Hyakunen no Kodoku” (lit. 100 years of solitude). After admiring the philoso-

about an amazingly delicious Sausage from Kawaminami Town, Miyazaki Prefec-

phy of the president of Kuroki, we went on to a nearby restaurant [GESCHMACK]

ture, but that had a lackluster design for its packaging. At the time, I just ignored

where they made and served their own pork sausages.

it with a slight “hmm…”

The restaurant and the manufacturing kitchen were joined together. Whilst eating

Soon after, a writer friend named Shinohara, gave me a call from Kawaminami

at [GESCHMACK], I realized the quality of the meat was extremely good and all

Town, Miyazaki Prefecture, and asked, “Could I come visit you?”their products were delicious. Following that we went to observe the nearby pig

The day his group came to visit was the day of the Great East Japan Earthquake.

farm.

Whilst watching in real time the scene of the tsunami coming and smashing into
Japan the group arrived clattering into my office, over 2 hours late.

Oyaji (lit. Father) – Farmed Pigs

Not even settling in to take a breath, one of them said, “Apologies. Get us someMusuko (lit. Son) – Manufacturing

water now, please!” Confused why, I saw them pull out a hot pot, a portable

46

stovetop and pork slices. They wanted me to quickly taste the meat in Shabu-sha-

First, there is the Oyaji. In front of the pens grows a Saw tooth Oak tree. They col-bu. Because they were late, I was frustrated and wasn’t sure if the pork was deli-lect the leaves of the tree, and feed it to the bacteria in the soil to cultivate it. Next

cious or not.

they mix sawdust into the mixture and let it ferment. After some fermentation the

A year later, I received an invitation from Shinohara again, “I’m heading to Mi-

mixture is scattered around the pigpens. As a result the pigpens are always clean as47

the excrement from the pigs is constantly decomposed by fermentation.
During the fattening stage, instead of using corn and fattening protein as the feed,
they use Milo (Commercial Sorghum), Barley, and Cassava that is blended with therough from the brewing of the Shochuu to make a feed that is rich in healthy bacteria. This in turn nourishes the pigs into really healthy pigs. This original style offarming has brought this old man to astonishment.
The sales and manufacturing are all left to the Musuko(s). Not a single food coloringor food preservative or additive is used in the processing of the products.
After seeing their spirit, philosophy and determination in their production, I decided to accept the job offer.
The original logo design that was used almost looked Naziesque and scary. They
were a serious victim of their products not being sold due to the design of theirpackaging.
GESCHMACK was taken from the German word, “GESCHMACK” meaning flavor, but
it is difficult for any layman to know that.
I wanted to change the name, but as there were already many locals that knew the
product under that name, I kept the name and instead started to re-design the logo,
packaging, billboards, and their website.
No preservatives or additives design

How do you know if a design has no preservatives or additives?
An honest design that delivers understanding of an honest pig and by expressing
the local area, any layman can approach the product smoothly.
I decided on a simple and meaningful design that would inspire the view and the deThe approach and attitude towards no colorings or additives, incredibly delectable.

licious taste.
On the website, I encouraged a new idea for an [Osusowake-Bin] (lit. Shared Delivery) for customers to “share” the delivery costs. If customers bought 5000JPY anddelivered it to their home, they could “share” the delivery and the delivery cost to afriend would be free.
The products are delicious and natural that you will want to “Osusowake” with yourfriends!

48

49

Extra by Yukinori Dehara

第五回

Episode 5. [ Kochi’s Funerals ]I think there are a lot more people who drink over vigils and funerals in Kochi than in otherprefectures. The first time I went to a funeral service for someone not related to me was formy friend’s father. I remember that I felt nervous and lost on how to approach my friend and I
was also genuinely sad, his father had always taken us out drinking. I went with my friends tothe vigil, at the funeral hall. I was hesitant to drink the first beer given to me but in the end we
drank quite a lot. When I visited my friend’s home the fridge would always be full of beer. His
father would just smile and look at the lot of us getting drunk with a beer in his hand. A weird
sense of obligation to drink over the vigil came while listening and reminiscing over our memories as we constantly poured drinks for each other. Why do they prepare so much alcohol? After midnight, we were warned by the hall staff; it had started to become a big party instead ofa vigil. We cordially contemplated before parting ways and went home. Lately I’ve been thinking:“Isn’t it fine for friends who loved to drink alcohol together to part ways and go home all drunkand cheerful?”
Following that, 5 years ago was my father’s funeral service. My father would be an endless
pit of drinking alcohol when he was young. So, on his vigil, I tried to be as good as him. Whatwould I do to be as good as him? I decided to drink all the alcohol he had given to me that I
had promised not to touch. The whisky, brandy and what some would call “all the alcohol in
the presidential suite”. I shared the 10 or so expensive and high quality spirits with friends. We
drank and drank but it never seemed to empty. The results were not at all civil, with drunken
victims everywhere, some praying their prayers whilst screaming, some just flat out was vomiting, and some sleeping right next to the coffin. And, as expected, the hall staffs were reallyangry. I thought that it might have gone a bit overboard, but in the end whilst crying and looking
at my mother waving to my friends, I thought to them, “Thank you for the lovely song~”, “Thanks
for drinking with me until you got sick~”, “Thanks for sleeping next to my father~” and I cameto the conclusion… “The vigil went pretty swell~~!”50© DEHARA YUKINORI

Yukinori Dehara
Born in 1974 eating bonitos in Kochi and raised with beer.
Yearly consumption of beer = 300 Liters. Designed「きの山さん」(Kinoyama-san) of popular Japanese candy,「きのこの山」(Kinoko-no-yama), as well as various others for Nike, NEC, Tower
Records Asics Europe etc. Creates about 300 figurines a year
and is a Tourism Ambassador for Kochi Prefecture.

51

How to use it$¥

Requirements
1. Over 18 years old
2. Japanese Driver's License or
3. International Driving Permit (IDP)

1. access “DoSPOT-FREE” on device
2. open browser
Kind of a currency
3. accept “use policy”
4. input your mail-address
handling
5. receive a message
Shikoku Bank : USD, CAD, GBP, HHF, AUD, 6. input “authentication code”
NZD, HKD, DKK, NOK,
7. it’ s available !
Kochi Bank :Ehime Bank :Mizuho Bank :Kochi Prefectural
PoliceHeadquarters

In japan, there’re more than 26,000
Japan Post Bank ATMs available inlocal Post Office, shopping center andstation. You can draw Japanese Yen
in cash by a card published abroad.

http://www.jp-bank.japanpost.jp/access/access_atmcd.html(link at Japan bank instituion of partnership POST BANK)

NoticeSome Maestro cards with IC chips
are temporarily unable to makewithdrawals at all ATMs locatedin Japan.

52

Kochi Eki-mae
Tram Stop

Kochi Castle

Kochi
Police Station
Toyota Rent a Car

Marunouchi
High School

OtemaePark

HiromeMarketHasuikemachi-doriTram Stop

Obiyamachi Street

Kochi International
Association

Police Box

Obiyamachi Park
Kochi Honmachi

Chuo Park
Kencho-mae
Tram Stop

Nippon Rent a Car

Otesuji Street
Kochi
Daijingu
shrineATM

Kochibashi
Tram Stop
Times Car Rental

Joto Park

OtemaeHigh School

Kochi
Prefectural
Library

Kochi
Prefectural
Government

Kochi City Hall

Orix Rent a Car
Nissan Rent a Car

Kochi
Literary
Museumhttp://www.jp-bank.japanpost.jp/en/ias/en_ias_index.html(link at International ATM Service-JAPAN POST BANK)You can also use any of several Japanbank cards which have partnerships
with Japan Post Bank.

Kochi
Station15 min / once, 4th / day
Network: IEEE 802.11 a/b/g/n

Josei ParkJapan
Post Bankank
can usevarious cards“VISA, VISAELECTRON, PLUS,
MasterCard, Maestro, Cirrus,
American Express, Diners Club, JCB,
China Unionpay , DISCOVER”

can be made by credit card or
sometimes by cash

Notice

SEK, SGD, EUR, KRW

USD
USD
USD, CAD, GBP, AUD,
EUR,SGD, HKD

Payment

Kochijo-mae
Tram Stop

Ohashi-doriTram Stop

Horizume
Tram Stop

Daimaru
Department
Store
East Bld.

Kochi Harimaya
Harimayabashi
Elementary
SchoolHarimayabashi
Harimayabashi
Tram Stop
Dentetsu Terminal
Bld. Tram Stop53