Kikan Kochi
Think & Action Magazine,
Kochi. Summer 2016 No.61

Giant Interview
Social Activist

Makoto Yuasa

Special Features
Stay, Drink, Kochi’s Best Inns 7

Serenity, sleep and stay envelopedin the nature of the land.

Kenzo Nakajima
Born in 1959 in Kochi City. Lives and works 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 Department of 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

Picture: Mt. Godaisan, Kochi City

Ken-chan’s fanciful photo diary No.44

Chikurinji
Pagoda2

A new perspective down a new pathI find a new viewpoint for a picture
Of the pagoda I’ve known since my youth.
The sunset before the rainy season
Signals the repeating hope for both the sunny
And gloomy days to come.
With a 2000mm focal lensPointed towards the horizon
And with only 1 angle to capture the sun
Waiting for days to chase the few seconds of passage
The sun crosses by quickly through the viewfinder.
In truth, this captured moment
Was the first frame for an entire photoshoot.

02

Ken-chan’s fanciful photo diary: Kenzo Nakajima

04

DOKU-SO-GAN : Hidemi Taike

05

Features
Stay, Drink, Kochi’s Best Inns 7
Serenity, sleep and stay envelopedin the nature of the land.

48

Giant Interview
Social Activist - Makoto Yuasa

56

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

60

Extra by Yukinori Dehara : Yukinori Dehara

62

Kochi Central City Map

STA FF
STAFF
Publisher

Yoshihiro Nonami / Cricket
Junichi Kusunoki / Koubun

Advertising

Takayuki Mimoto / Koubun

Editor in Chief

Yoshihiro Nonami / Cricket

Editor

Sachihiko Oouchi / Cricket
Midori Ueta / Cricket

Ttranslation Advisor Jeremy Edward Tan
Proofreader

Matthew Lester

DesignYumi Ito / Cricket

Cover

Hiroshi Kawauchi / Plane

Cover Art

Keiko Shibata

Photographer

Mikiya Kadota

3Special Feature
Stay, Drink, Kochi’s Best Inns 7[ Dreaming Detective ][ Dreaming Cosplay ]When dressing
up as a Samurai,[ Dreaming Interview ]Serenity, sleep and stay envelopedin the nature of the land.

What is yourprofession?

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and whilst
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I am aPanni Dinish

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appearsWe’
t he v e app
recr i mi n a h e n de d
l!

Huh?!

, calling out
to me
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t evenSuspectis..
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thoughtofthe suspect’ scharacter

4

Waking up.

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What todo now?

a ra ! ”
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Rea ra ! ”
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Web
SearchManners
Oh my,
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in return.

For now,

There isn’ ta job like that.

5

Taking a relaxing moment in the baths, spacious
tubs and the great trees seen through the wideopen glass windows. You can see the outsidebath. Being environmentally friendly, the boilers
that keep the waters warm use wood biomass
chips as fuel.
The great green forests surround the wonderfully built Niyodogawa wood cottages as you listen to the wild birds
sing. Walking to and from your cottage to the main building can be quite a stroll and with some sharp steps, so be
sure to check with the staff if you need assistance.

Chapter 1 ・ Niyodogawa Town
中 津 渓 谷ゆの森

Nakatsu Keikoku – Yuno-Mori“For us that live here it just the norm, but it has
been said that the rice and tea made with the waterfrom Niyodogawa River is superb.”An inn packed

Serenity, sleep and stay envelopedin the nature of the land.

6with stories as you listen and see the birds singing intheir nest in the forest through the window.

7

A mere 7 rooms in a vast land.

Driving from Kochi on route 33,I travel towards Matsuyama for about one and a half

afternoon sees lively traffic to relax in the bath and have a bite at the restaurant. Yet,

hours.It’s a spectacular drive whilst viewing the Niyodogawa River. Entering into Niy-in such a big establishment, there are only 7 rooms, with 3 of those rooms special cot-odogawa Town, I arrive at Nakatsu Keikoku Yuno-Mori.Located in the Nakatsu Valley,

tages made with the local wood from Niyodogawa Town. This exquisite and luxurious

I hear the sound of the river as I walk.As I move towards the Inn surrounded by thisenvironment makes the perfect place to take the stress away.

natural environment, enclosed within a forest green blanket; I can hear the songs of
the wild birds around me.This would be a fitting place for couples in their 40s or 50s to

A French Gourmet deep in the forests of Tosa.

refresh and rejuvenate.

8

As I step into the large lobby I can view the wonderful unaffected landscape throughThe charm of being located in the valley is the varying seasonal sights which colour

large glass windows. To the right, I see the path towards the restaurant whilst opposite

the landscape. From the fresh green and rich colours of spring, to the sounds and sun

a sign points towards the open-air bath in the back. Quite popular with bath lovers, theof summer, to the bright red leaves as they fall in the autumn, this place is popular9amongst many for its seasonal views. As Susumu Takemoto, a staff member of Yuno-Mori, explains; “There is a charm of being located in the valley. Our customers arrive early for their check-ins. They lose track of time as they relax in the baths or evenjust relax in their own private rooms. Many come again just to taste the luxurious timethey experience. Even taking a small step outside, a walk in the valley, the sounds ofthe river and the wild birds will bring you back to nature. I believe it is the biggest difference from a city inn.”In the Guest-only restaurant, each seat is carefully placed with enough space to relax.
There are 2 selections for the full course meals with a delicious French cuisine and specially crafted Japanese, with each dish using local ingredients as much as possible. The
Japanese course uses the strength of Kochi’s freshest and finest seafood. To be able totaste an exquisite full course menu, surrounded by the greenery of the forest, is particularly rare yet is highly popular.
Susumu Takemoto tells me, “Most of the locals who live here don’t realise the fact thatthe river water is especially clear and referred to as the Niyodo Blue. Everything thatuses the water turns out delicious and beautiful, from the cooked rice to the brewedtea, this land blesses us. Near the windows of the restaurant, amongst the green trees,
we place boxes for wild birds to nest. Looking at the young birds exiting and entering
their nest calms the soul. For those that live in this town it is just a part of their normal day, but for our customers there is nothing more luxurious. In addition, our staff
members speak using the local honorific style of speech. This creates a transparent
hospitality as we do our best with customer service. Our guests enjoy that hospitality
and mention that they feel as if they have come home." This homely atmosphere is truly emphasised by the minimal number of only 7 rooms. Perhaps there is a connection
to the sense of security that the regular customers feel from the staff that recognises
them.

Surrounded by the forests,
Relax and enjoy great French food.

1011

The baths and restaurants are busy filled with bustling, happy guests passing throughout the day, but once
it becomes dark, you can monopolise the lobby all to yourself. Enjoying the beautiful night sky, someare recommended to relax with a good book. Especially in winter with a great fireplace, the atmospherewould be cosy and relaxing.

Right: Mr. Hidehiko Inoue, General Manager;
Left: Susumu Takemoto. In this cosy environment, they welcome you home.

They know the charm.

Using the local Niyodogawa wood, the 3 cottages each bring their unique warmth to theguests. Future weekends are all booked up in their reservation only system. It has been
15 years since this inn built these spacious twin rooms yet one can still smell the fragrance of the wood. One can sit and relax on the wide-open veranda or stare throughthe large glass windows enjoying their own private time.
Throughout the tour, Susumu repeatedly mentions, “This is our charm. Because we arelocated in the Nakatsu Valley, surrounded by nature. This is what separates us from thecity.” Whilst resting in one of the rooms, I can see myself in this inn losing my senseof time. Further, the modesty of the staff, and the honesty and simplicity of the wholeenvironment makes me really think, “This is a nice, relaxing place.”

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Nakatsu Keikoku – Yuno-Mori
http://www.yunomori.jp
258-1 Nanokawa Niyodogawa Town, Agawa Gun, Kochi
Prefecture
TEL: 0889-36-0680
Closed on Tuesdays (Following day on public holiday)
Starting from 13,600 (Per night/two meals)
Bath Operating Hours: 11:00 AM to 9:00 PM
Adults 650 JPY; 12 years younger 300 JPY
Restaurant: 11:30 AM to 7:30 PM (Last Order)

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Japanese Sake Themed Youth Hostel,Started by the lovable Tomio Kondo.
Everyone comes together to enjoy the warmth
as he shares his heart and experiences.
Enjoy and love local Sake.
This humble place in the middle of Kochi
connects to the world.

Son of a Sake Store owner and Brewer.

Interested to hear that over 30 percent of their guests are foreigners, I visit this comfortable lodge in Fukui Higashi, Kochi City. Opened in August 2003, Kochi Youth Hostel

Chapter 2 ・ Kochi City

– Republic of Sake Land (酒の国共和国) is run by the enthusiastic and charming Sake lover, Tomio Kondou. My heart is filled with joy and awe as I interview Tomio.

高知ユースホステル 酒の国 共 和 国

Tomio is no stranger to Sake. Born into a family that has been selling sake for 3 gen-

Kochi Youth Hostel –Republic of Sake Landsupplier and regular customer since childhood. Later, he studied brewing at university

erations in Kochi’s Yamate region. He’s played and made friends with many a brewer,
and upon graduation went to work for the Ozeki Corporation, one of Japan’s famous
Sake breweries as part of their Nihon-shu section. Whilst working at Ozeki, he worked

Serenity, sleep and stay envelopedin the nature of the land.
14

at their California brewing facility in the United States for 4 years, helping to develop
sake. He shares his unique experiences of being situated in California.
“Thinking about it now, it was an invaluable experience. Our sales team could be work15

Wood used in every corner, from the Cafeteria, Stairs, Rooms etc. The building is built
using traditional mortar, accentuating a Japanese atmosphere. The [Tosa, Land of Sake. A
taste of Local Sake] has been running continuously every month.

ing in either the East or the West but our brewery was in the countryside. As such, our team members had to provide any explanation of the product on our own. I was somehow able to communicate
in English whilst living there for 4 years. I did not feel any resistance as a foreigner there.”
After working for more than 14 years at Ozeki, Tomio returned to his family’s business. He started
to think on how to raise the awareness of Japanese Sake, create curiosity and of course to enliven
the family business. His first idea was to start a monthly dinner event. This event would introduce
people to the great sake that goes well with food and have Owners, Brewers and Presidents of local
breweries as special guests. The [Tosa, Land of Sake. A taste of Local Sake] has been a successful
venture with monthly dinners continuing to this day. At one of those events, Tomio’s life would begreatly changed.
“I was invited by a brewery that I was well acquainted with to visit some unique sake places/shops.
It was a casual invitation by one their sales reps, ‘would you like to take a trip with me? I’ll guide
you to unique sake shops around Shikoku.’ I was first guided to a Sake-store in Matsuyama. The
storeowner and I got along well and he introduced me to someone running a youth hostel in Dogo.
We would meet and drink quite often. As I would come along and stay at the hostel, I became moreacquainted with the foreigners visiting and the idea of a youth hostel. To my memory there wereyouth hostels in Hitsuzan and Kochi Station areas of Kochi, but at that time they were no longer running. It was a common topic among us that someone should run a youth hostel in Kochi City.”

Each room, a display of wonderful quality.

Due to road expansion in Kochi city, the Store located at Yamate had to move. With this change ofwind, Tomio’s idea of spreading the word and deepening the love of Sake and local breweries wasgiven new impetus. He decided, “If I want to continue selling sake, I might as well start a youth
hostel with Japanese Sake as a theme. I especially want to spread the word to the world.” As he prepared to move, the place was to be named, [Republic of Sake Land].
One can be impressed by Tomio’s network and ideas, yet the most impressive thing is the building
itself. On the first floor the cafeteria and lounge are spacious and the wooden interior has an exquisite fragrance. On the second floor you will find the 10 unique rooms of various types, such as twinrooms, bunk-bed rooms and Japanese style rooms. Each room on each floor is a model room and displays unique styling using different types of wood in their presentation. Starting with Japanese cedar, Cypress, Sakura, Zelkova and others. Each room is built to show the strengths of each wood andwhere possible, to show the capabilities of a local architecture firm. He had even visited a Japanese
firm in Nagano prefecture to install special wooden underfloor heating. Tomio was also a heavily in16

17

Tom io Kondou, ow ner a nd
ca reta ker, f i xated with theidea of a Japanese Sake themed
lodge, his love and enthusiasm
over flows.

volved in the building process, putting in hours helping to build the cafeteria with woodand mortar in order to create a relaxing atmosphere in which to drink.
After opening the youth hostel for 13 years ago, Tomio shares his opinion on how theworld, the surrounding environment and atmosphere have changed. “To start your own
youth hostel, you have sign an agreement with the association. The Ministry of Education and Training, manage the rules of the association. Primarily it designates thatyouth hostels accommodate the education and growth of young people. 30 years ago, I
would never get approval for a Sake themed youth hostel. They have since softened theregulations, and as long as I don’t conduct balls and large parties and ensure it is only
for light drinking, it continues to be approved. When we had first finished asking for
approval, the peak of Japanese sake consumption was only a third of what it was. There
was a trend towards wine. I was told to keep my Japanese sake promotion at an inconspicuous level. Yet, nowadays there are more and more Japanese restaurants overseas.
This is a big change. Foreigners are starting to be interested in Japanese sake. Because
there are a lot of foreigners as guests of youth hostels, roughly two years ago, I was
given the green light to heavily promote Japanese sake!” (laughs)

Experiencing the Local Atmosphere.

Amongst the guests, 30 percent are foreigners with most coming from the US. Backpackers, researchers and Buddhist pilgrims are amongst a variety of travellers coming
to Kochi to stay and enjoy the taste of Japanese Sake.
“I will conduct a [Kikizake Classroom (sake tasting)], if there are any guests interested
in Japanese sake. I will always prepare a variety of seasonal sake that is great at thattime. As such, the bottles I have in store will always change. Compared to big retailers,
we deal directly with the breweries and get the bottles in the best time. If there is aslight problem with the bottles, I will have a word with them. (laughs)
When there are foreign guests, I will ensure they taste rare sake that is not available
overseas. After which, I will provide a glass that best suits their preference. After the
Up: Lounge Area, with bookshelves
filled with books and manga.
Down, Left: Fresh, clean rooms
with many types of arrangements.

tasting, if there is time within their schedule, I will tell them that I will guide themto the breweries. I tend to take them to Tsukasabotan or Nishioka Breweries in Kure.
When we go to Tsukasabotan, I would take them to ‘Taishouken’ to eat lunch. Many
guests really enjoy eating there.

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19

About a quarter of our guests tend to look for dinner when they stay here. Nearby you
can find the local Hirome Ichiba, and I will also introduce them to some great Izakaya.
The one I really recommend is in the Mama Shopping Arcade. [Tosaben] is a great place

Fridges stocked with Japanese Sake, Shochu
and drinks from Kochi prefecture. Youreyes will glisten as the collection is also
fi lled with famous Japanese brands.

with good food and their son speaks English really well. He holds accreditation as a
Tosa-shu Advisor or local sake expert. Many of our guests have no problem enjoying agreat night out there. It is truly a great experience for the guests to experience such an
atmosphere.”
Tomio also provides booking services for guest’s requests, such as whale watching,rafting and other outdoor activities. If time permits, he can also conduct English guided study tours of breweries; providing fulfilling, cultural and informative experiences
about Japanese Sake. Kochi Youth Hostel is also featured in the Lonely Planet guide-

Sake Tasting Classroom

books. Many have spread the word about his hostel.

Just about time to travel.

“I have been invited to visit people many times,” mentions Tomio as we ask him about
his future plans. He has met many experts in their own fields such as beer, wine, whisky lovers and all of them invite him to visit them.
With a few friends in Sydney, Australia, that run a Sake brewery, Tomio has expressed

Sake Brewery Field Trip
Photographs by / Kochi Youth Hostel – Republic of Sake Country

an idea of, “taking Japanese Sake made overseas.”His vast network of friends, in Japan and overseas is ever growing. Tomio smiles andsays, “Especially those that came to Japan, I gave them food and drink. (laughs) It’stime they returned the favour. I might consider taking a break from the hostel during
our low period and go over and enjoy an exchange over there. When I first started thehostel I had several university friends come over and worry about what I was doing.
They’ve made friends here. Some are now retired and come here to drink and spend
time almost everyday.” (laugh)
A great hostel with great hospitality making the trip ever so worthwhile. Here foreigners and locals laugh and enjoy themselves as they share glasses of sake together. My
experience of interviewing Tomio is that his youth hostel and the flavour of the local
sake, is a breath of fresh air and will add youthfulness for many more great days tocome.

Kochi Youth Hostel-Republic ofSake Land
http://www.kyh-sakenokuni.com/
Fukui Higashi Town, Kochi City
TEL: 088-823-0858
Youth Hotel Member, 3,300 JPY/ Night, General Public
3,800 JPY/Night
Dinner: 1,100 JPY
Breakfast: 400 JPY
If available, private rooms or group private rooms are
possible. Feel free to discuss during booking.

20

21

UP: The view from the Hotel Rooms.
LEFT: Daichi Hayashi, General Manager. His
OMOTENASHI accreditation proudly shines
on his lapel.

Chapter 3 ・ Shimanto City
ホテル 星 羅 四 万 十

Hotel Seira Shimanto
Serenity, sleep and stay envelopedin the nature of the land.

Through the words of the General Manager,“Yesterday’s best is not enough for tomorrow.
We aim to be an ever-improving hotel
while keeping our core values.”
Seira Shimanto’s strengths are shining.

Fully OMOTENASHI accredited staff.

I travel to an impressive inn located alongside the Shimanto River in Nishitosa. Fromthe hill, the view of the river and its surroundings is splendid. Not only is the hotelcharming, but also the landscape around the hotel provides a perfect backdrop. The hotel known as “Shimanto’s Planetarium” and, on a dark night, Nishitosa’s catchphraseof “The Town of the Star Filled Sky”, truly comes to life as the stars light up the entire
night. When booked ahead, specialist staff at the hotel will guide you through the vast
night sky, taking you on a journey through each constellation for a beautiful and romantic night.
Just a 5 minute walk away, I find the Shimanto – Kawa no Eki [Canoe House]. A basecamp for outdoor activities for many people to enjoy a great time on the river with canoes and also to rent bikes to trek the surrounding beautiful landscape. Just across the
22

23

river, you find the nicely decorated and recently opened (in April), highway road stop –ment introduced the [Japanese OMOTENASHI accreditation] catered towards hotels in

Michi no Eki [Yotte Nishitosa]. A great place to find a treasure of great local delicacies,

Japan. Hotel Seira Shimanto is proud to have everyone working for them certified withsuch as freshly salted grilled Ayu fish. The surrounding areas are all connected acrossat least Beginner Accreditation, with Team Leaders and Managers all having Intermedi-

the river by three fun bridges, the Nakahagechinka Bridge, the Nagaoichinka Bridge

ate Accreditation. Mr Daichi comments, “I encouraged all of them to get accreditation.

and the Iwamachinka Bridge. These bridges provide great crossing points popular withIn Japan, up until now there has not been any formal ‘Service’ accreditation. With this,the cyclists that adventure around Nishitosa whilst being able to enjoy the river, theI can encourage my staff to have pride in their work. It gives them a larger sense ofwind, and the sounds of the water and nature. And central to all these enjoyable activi-

responsibility. It’s a great incentive to work. It helps each staff member see their own

ties is the Hotel Seira Shimanto.

progress and achieve something in their work.”

I interview the General Manager, Mr Daichi Hayashi. “Of course the charm of the Shi-

Mr Daichi then explains about the accreditation, “Advanced Accreditation requires ourmanto River is wonderful, but we have more pride in our staff, in our service and in

staff members to be gone for a long time in another prefecture on a study tour. It’s a

our local Hata area’s great cuisine. We want our guests to come and relax, taste thebit difficult for our hotel. However, we aim for our hotel to find what other hotels do

splendid ingredients and enjoy the Onsen baths. To put the icing on the cake, we hope

not have. We have many strong points that are highly valued by our guests. We work

you will also enjoy great moments with our staff as they talk and interact with you. Our

on consistently maintaining that. We also highly prioritise safety and comfort. We will

staff members are also not highly strung and trained to be extra polite like hotels in the

improve those places where we must improve, Kaizen. As much as possible, we do ourcity; they have a simplistic and honest approach to life. But they always have a greatbest to ensure our guests leave us with a simple, but happy, ‘Thank You’ as part of ourwork ethic and will work hard to make your stay the very best.”days work.”

Recently, one of Japan’s major travel companies, JTB, in cooperation with the govern2425Restaurant Hoshi No Sato’s[Shimanto Beef – Kaiseki]
6,480 JPY / person. Greattaste and flavour for one person to savour.

This Shimanto Beef Steak is Superb!

On the day of the interview, I had ordered the [Shimanto Beef – Kaiseki]. If booked

Other than that, I design and build my courses based on the local Shimanto River ingre-

ahead, you can enjoy the meal at the restaurant without staying at the hotel. Althoughdients and what is in season. The flavours are also not adjusted and are simply cooked,

we had thought that the meal would be continuous meat dishes, I was pleasantly sur-to ensure the ingredients stand out when our guests taste them.”prised to see many great local Shimanto ingredients. Chef, Teruaki Nonami, explains.

The vegetables are sourced from the local farmers and the rice taken from the Omiya“I aim for the flavour of the beef to be as fresh and as true as possible. I really consider

Region of Shimanto City. Fresh Ayu and Catfish are caught from the Shimanto River.

this exquisite beef. I really recommend it. This kaiseki is delivered to you when each

Finally the rare Shimanto Beef, bred right next to the Shimanto River and with a yearlycourse is ready, to ensure the dish is always warm. Today’s selection starts with theherd of only 70 limited black wagyu cattle. The portions are so generous, that I joked

Tamago-doufu (Egg Tofu), a Selection of Starters, then Catfish Sashimi, our local Salt

with my cameraman about sharing the food. I am sure the taste of the food will be even

Grilled Ayu, before a warm Chawanmushi (savoury steamed egg custard with chicken).

more delicious when you are enjoying your time staying a night. The [Shimanto Beef –After that selection, we then continue with the main course, Shimanto Beef Steak, Kat-

Premium Sirloin] costing 3,400 JPY/meal is also available and doesn’t require any priorsuo Tataki (Seared Katsuo), and Tempura. The main dishes are served with great local

booking.

rice before finally closing with dessert. Because we are in Kochi, there is Katsuo Tataki.
26

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Taking a moment to relax and think.

Over 80% of the Seira Shimanto’s guests are from outside Shikoku and mainly comefrom Tokyo, Hyogo and Osaka prefectures. During the spring to autumn months, theShimanto River is filled with families visiting for activities with their children, whereas from late autumn to winter, the guests are mainly couples over 50 years of age thatare coming to relax. The Seira Shimanto has 14 cosy rooms and a great Onsen bath fortheir guests to relax and let time go by slowly whilst taking in the great view of the Shimanto River.
“Our guests either are looking for a great time with activities throughout the day on theRiver or are here to relax and slow down. Every guest has their way of enjoying things
and we will do our best to ensure that our guests are fully enjoying themselves. Even
if we do the same thing again, Yesterday’s best is not enough for tomorrow. We needto keep evolving and improving as a hotel. We will keep the greatly valued and learn toimprove.”
The spacious lounge truly was a great place to sit, relax, read a book or think, or maybe
perhaps take in the spectacular view of the Shimanto River. Nothing complicated, justthe simple and of fine quality. A place to forget your busy days and taste your special
time.

Hotel Seira Shimanto
1100 Nishitosa Mochii, Shimanto City
TEL: 0880-52-2225
10,200 JPY / per person, per night two meals.
http://www.seirashimanto.com/
Onsen BathOperating times
Weekdays from 7:00 AM to 8:30 AM & 4PM to 9:30 PM
Saturday, Sundays and Public Holidays from 11:00 AM to 3:30 PM
Adults 800 JPY Elementary Students or younger 400 JPY
Restaurant Hoshi-no-Sato
Open from 11:30 AM to 2 PM (Last Order) and 6 PM to 8:15 PM (Last Order)
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Must go places in Nishitosa
Spots to enjoy Nishitosa together.

Opened in April 2016, Michi no Eki [Yotte
Nishitosa], Opens daily from 8:30 AM to
6 PM. Only closed on New Years Eve andfrom December to March closed on Tuesday except Public Holidays.

Just a short 5 min walk from the Hotel

Shimanto – Kawa no Eki [ Canoe House ]UP: From the second floor you can enjoy a

Seira Shimanto. Here you can rent Ca-

1111-11 Nishitosa Mochii

great landscape diorama of the Shimantonoes, book family Rafting experiences,

TEL: 0880-52-2121

River.

Rent Bicycles and other activities. The

DOWN: Michi no Eki Manager, Daisuke

Shimanto River’s Basecamp to outdoor ac-

Hayashi. He displays fresh locally grown

tivities.

vegetables on the back of his Kei (light)

Photo courtesy of Shimanto – Kawa no Eki

truck.

Canoe House

Michi no Eki [Yotte Nishitosa]
2410-3 Ekawasaki, Nishitosa
TEL: 0880-52-1398

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Organic Raisin Cake Set 800 JPY. A great
taste of the Binchou-tan Roaster Coffee.

Chapter 4 ・ Muroto City
蔵空間 茶 館 遍 路 宿

Kura Kuu Kan – Sakan – Henro Yado
Serenity, sleep and stay envelopedin the nature of the land.
32

A personal taste is in the atmosphere that is Uniquely diﬀerent to the rich character of this120 year old cellar.
A cafe and an inn for those on
the pilgrim’s path to rest theirfeet.
You find products that are vitaland key words to the lovely
locality.

33

Over 120 years of Energy.

I travel to the Kura Kuu Kan – Sakan (Kura Kuu Kan Tea House) to meet with Haruhide
Ikeda. Located in the Kiragawa Town area and part of Japan’s Groups of Traditional
Buildings District of Muroto City, it is a focal point for many visitors and many words
are associated with the area, such as Japanese sake cellars, Japanese style houses,
Japanese Bincho-tan (White Charcoal), Henro Pilgrimage, Japanese Masonry and manyothers. As I interview Haruhide, I am fascinated by his endearing interest in the culture

A popular item, [Sumi Ami], Charcoal
Net, with the branch of a binchou-tan
charcoal. Easily carry-able.

and his galleries and ideas utilising these traditional items. All these point are Keywords to his research into his town and Muroto City.
Haruhide spent his early childhood and primary school days in this quaint and unique
Kiragawa Town. For his secondary school life he moved to Kochi City to pursue studies
and even went to schools outside Kochi Prefecture for his tertiary education and working life. In 1999 at the age of 50 and wanting to return home to Kiragawa, Haruhide
retired early. His previous position with an Interior Manufacturing company had him
relocating many times for work. With such a busy lifestyle, he had a strong yearn toreturn and settle down in Kiragawa and take his child to the local school. Furthermore
his family home has not been lived in for over 10 years and had quite a bit of damage.
To continue life Haruhide had to have some income, and with his wife, he decided todevelop on his love of coffee and start a Cafe.
“This cellar and its location were established in Meiji 30 or more than 120 years ago.
We decided that we would try our best do what we can on our own to rejuvenate theplace. The cellar had been left as storage for a long time, so we began by tidying it up.
We then fumigated the cellars to erase the smell by burning dried grass. After fumigation we left the windows open to let the wind dry it out for about 3 months. Following
34

Left: A room from the inn.
Pilgrims lie down and takea rest, and prepare for the
next day.
35

that the both of us wiped up all the joists and fixed the mortar where possible, climbing
up and down ladders. The cellar was built with thick walls; as such the space inside hasa unique characteristic not found in houses. To make sure that the atmosphere is kept,
we chose floorboards that match the building and worked on the landscape. We also
selected tables and interior items that would match the firmly built structure. Buildings in this area have a unique trait. Their walls and surfaces are arranged with MizuKiri-kawara or water draining roof tiles. It’s unique and has both a specific purpose toregulate the water content and humidity of the buildings and is an aesthetic feature. A
simple yet strong characteristic.”
The humble Binchou-tan used as fuel and now a part of their products.

Opened in 2001, the Kura Kuu Kan – Sakan boasts an organic and homemade menu
with specialties such as local raisins and apples, handmade cakes, homemade curries
and the Tosa Binchou-tan Hand Roasted Coffee, roasted in-house using locally sourced
white charcoal. The couple enjoys music and has instruments placed all around thecafe, and at times might play them for guests.
Let’s talk about next keyword; Tosa Binchou-tan. As you enter the cafe, right by the
Haruhide Ikeda, an impressive man who is proactive,
always inventive and creative, his ability to enjoy is
the strength of his love for Muroto and Kiragawa. He
spends his days researching keywords to live life to
the fullest.

entrance you will find original products made using the local white charcoal for sale.
“This Tosa Binchou-tan Charcoal is an integral part of this town’s image and existence,” comments Haruhide. We add special value to our products, by designing andmerging materials not common to cities such as charcoal, stone, and bamboo withmetal and stainless steel. Interior goods are produced using local designs. A key part ofthese products is the utilising the charm of Tosa Binchou-tan. Working together with alocal fisherman, they designed small bags knitted from fishing nets to carry Tosa Binchou-tan. [Sumi-Ami] Charcoal Net, [Sumi-Fuurin] Charcoal Bell and [Sumi-Makura]
Charcoal Pillow are among more than 50 items that were produced and designed locally. From June to the end of summer, with the decreasing number of pilgrims passingby, Haruhide spends his time thinking and producing the next item. “It’s not easy but
I am not interested in already available items. If I just copied others there would be no
originality. My mind is constantly thinking of ways to deliver things that are different.
This town’s Binchou-tan is popular and well known, but primarily as a fuel. I wanted
to approach it from a different angle. For example, the Charcoal Pillow. I encase the3637broken down, rounded off charcoal pieces

they walked through Kiragawa looking atusing a fisherman’s big-catch flag. If I justarchitecture from the Meiji and Taisho Era.

used cuts of cloth, it won’t be interesting andMany pilgrims have a deep and personal rea-

the cloth for regular flags is weak. These big-son for walking this path and Haruhide com-catch flags are the best fit. I always want tomitted to be a listener of the tales of thesesee our customer’s reactions when we put up

pilgrims. In recent years, the majority of thea variety of products on our homepage. Main-pilgrims are newly retired. He shares with thely I hope to see reactions starting with ourpilgrims the history of the towns’ buildings,

pilgrim guests, then people who visit frommusic and discusses with foreigners theiroutside the prefecture. Both parties have dif-stories. In turn the pilgrims either purchaseferent views and depending on the reaction,some small goods or give advice and ideas tothat becomes the start of my next project.”him. Pilgrims who walk the path impress Ha-

When asked on his financial situation now,

ruhide. “They walk on their own feet, a really

Haruhide smiles with charm, “Returningadmirable pilgrimage. When I share this withhome was great but I’m at a third of my orig-

them, they open up and share honestly withinal annual income. We barely make evenme.”on the cafe and with three jobs it’s still not

Throughout his experiences, Haruhide hasenough. I think I need at least five sources oflearnt much about life. “When serving people,

income.” Afterwards we discussed how heand serving pilgrims, I have to be mentally

would be able to return to his original annualand emotionally stable. I need to have control

income by working within Muroto and theover my health. I ensure that I eat well, sleep

Kiragawa area. And so the new Keywords

well and don’t give myself too much stress.

were born. Haruhide replies, “Well, I would

April is the peak of our busiest time, with athave to more research to do 5 jobs then.”least 80 people. With just the two of us, weare making it work; however any more thanAn inn to heal the walking pilgrim.

that would be hard for us to manage. It took
us time to understand our pace of ‘lodgings’,

38

Next we have the keyword, Henro or pilgrim-and now we keep it consistent. A normal

age. In 2008, Haruhide opened his pilgrimage

inn would keep things open till past 8 PM,

inn. He wanted to let the pilgrims relax andyet pilgrims are already resting by 8 PM. It

enjoy themselves in an old building whilst

would difficult for pilgrims and regular guests

also enjoying the surrounding buildings as

to sleep in the same area. We only serve pil39

grims. If there were any empty rooms, I would allow architecture research students tostay, or might consider if there were special circumstances. In the future, when my son
returns and we are a family of 3, we will discuss any changes we might make.”
A place to pass on to the next generation.

I talk to Haruhide in the cafe. We tour the inn and walk the gardens. As we walk along,I notice the art in the places he uses, from the charcoal workshop to the beach in frontof his house where he works on the stone. His trees, the benches, his signs, and on
every single item you can see the art of Haruhide working diligently on them. Coffee
roasted using Tosa Binchou-tan. Local Muroto and Kiragawa products. His Cafe. His
Japanese styled, Pilgrimage Inn. By utilising every inch of these places, you can see Haruhide enjoying every single second, not just to earn money but to live and enjoy life.
“To me this place, is not a place received from Ancestors to pass on in succession, rather I feel as a caretaker. I will pass this care to my son. Then further towards his son’s
generation, constantly aware of passing it on. I believe the children understand that. ”
It has been 15 years since Haruhide returned to his home of Kiragawa. There is potential in researching his keywords and building upon them and world trends. How it connects to the next 15 years will be new start line.
I wish to stay in this historical and comfortable pilgrim’s inn, one day.
Haruhide uses a part of his gardens to breakdown andprepare charcoal for the pillows. His landscaping skills
are impressive. With all this done by hand including
arranging the rocks and where to grow the moss.

Cafe and Space

Kura Kuu Kan-Sakan
2234 kou Kiragawa Town, Muroto City
TEL: 0887-25-3700
Open from 12:30 PM to 4:30 PM
Closed on Wednesdays and Thursdays.
http://www3.inforyoma.or.jp/sakan/

40

Henro Yado
Pilgrim’s Inn
From 8,000 JPY/Person, 1 night 2 meals
From 5,500 JPY/ Person, Stay only
(General public may stay, prices may differ,
please contact before)41

In a scene covered with rice fields swaying in
the wind,
The sky filled with the stars,
The wonderful taste of Mihara rice as theflavour expands within your mouth,
A unique farmhouse with warm hospitality.
Spending each precious moment with family,in this pleasant abode
Happily chatting away the blissful moments.

Coming to love the task that was guesthouse that was not wanted.

In recent years, there has been an increase in farmhouse cafeterias and farm based
guesthouses, each with their own unique take on ingredients, flavours and tastes in
Kochi Prefecture. When experiencing local menus, and private communication with thecouples that run these establishments, it is as if I am visiting my relatives. This time I
visited “Guesthouse NOKO”, located in the Shitagiri Area of Mihara Village. They arequite well known within the prefecture for their stone hearth cooked rice utilising Mi-

Chapter 5 ・ Mihara Village

hara Rice. Their dishes are softly flavoured and served with the wonderful rice as wellas the son’s handmade tofu, all served with the family made Doburoku (unrefined Japa-

農家食堂・民 宿 NO K O

Farmhouse Cafeteria – Guesthouse NOKO

nese Sake).
In 2005, Sonoko Miyakawa, although not being able to drink, accompanied her husband to a sake brewing study group. After much trial and error, they completed theirown Doburoku brand, [Gen Ryuu]. At that time, they wanted to make a place for the

Serenity, sleep and stay envelopedin the nature of the land.

locals to meet and opened a farmhouse cafeteria. In 2008, with the experience they
had built, they opened their guesthouse, [Doburoku Guesthouse]. Apart from runningtheir guesthouse, the couple also opens the place for the locals to meet, take apart in[Sitagiri-Otome-Club] health events, and are active participants of their local chamber

42

43

To d ay ’s del ig ht s : Tof u a nd
Mou nt a i n veget ables. B ea ncurd, Broken Fern, Mug wort,
Carrots, Pumpkin and otherTe m p u r a . Ta k i a w a s e d i s h(m i xed bowl). Salad. Deep friend Okra. Soaked Tofucurds.
Knotweed marinated in Dashi.
Everything plump and in season and great to eat.

of commerce by helping to conduct events to promote Mihara Village. Sonoko mentions

them Beetle Hunting in the local woods. Sonoko happily recalls her guests.“Children

with a smile, “For the land and for Mihara.” Her atmosphere radiates love and joy.

are really happy with these experiences. There is a family that comes here every year“(laughs) Come to think if it, in the beginning I was against running a guesthouse. The

to fish for prawns and crabs. The children have grown so big. They have even learned

people staying weren’t family or friends, rather complete strangers. We’re not an es-

to enjoy the bitter flavours. ‘So this is an adult’s taste in food!’ they say. It was so nicetablished hotel or ryokan, it’s just a normal house. I told my husband that it would beto hear the children tasting the prawns and shrimp then making such a cheer about it.

impossible, but he just kept on going. I put in a condition; I will only cook the food. He(laugh)” You can also learn how to cook rice on the hearth or stone pots. It is quite diffi-

made a promise to me that no matter how busy he was, if we had customers that day,cult to cook anything less than 5 cups of rice, so we get the entire family to have fun.

he would quickly come back home and serve them. Yet, when they started coming, I

Having diner and Doburoku is truly something to be excited for when staying. With

found that the people coming to stay were nice people and I felt at ease. I am glad thatyour hand made rice, you get to flavour all the great dishes.“We always provide one

our guests understand what a farmhouse or guesthouse really is all about before they

tofu dish. The vegetables on the menu change depending on what is best and in season.

arrive.”During the summer river crabs and shrimp are in season and in winter we have sweet
potatoes and saltwater crabs, which is great.If we have the permission to fish Ayu,

Would you like to try cooking rice on a Stone Hearth?

we’ll ask a local expert fisherman to share some and include it in the meal.”Of course,
all this food is accompanied with the Gen Ryuu Doburoku.It is a clean doburoku that

44

Mr. Miyagawa is in charge of Guesthouse NOKO’s outdoor experiences. If you wish to gosmoothly melts into your mouth. They named it Gen Ryuu because nearby their homefishing for shrimp or prawns in the nearby river, he will take you and teach you to fish

there is source of a river.The name imagines clean waters used in the process of making

using traditional methods, such as Shibatsuke. If you have young children, he will takethe drink and its natural taste. In summer, you have it on the rocks with just 1 to 2 ice
45

stomach.’ We appreciate them drinking it. I
think people who have taken the bath havegreat skin the following day.”As I ask my final question about their joy ofrunning a guesthouse, Sonoko says, “It's theencounters. I’ve never really learnt or studied
cooking techniques. Sometimes I feel sorry forserving my food with just vegetables grown out
the back of the house.” (smiles) Even then, every year there are customers who keep coming.
They become like relatives and family. Thereare customers who might have come once andFreshly cooked glistening Mihara Rice. The flavours explodewith each mouthful.

then out of the blue visit again many years
later. I can’t help but lend an ear as the couple
share their experiences, some about food that
could only be eaten then, an experience thatwould only work in certain seasons. As theygrow older, this could be harder for them tocomplete. Yet, we still wish to continue andincrease the number of customers who love the

cubes in a glass. The nice cooling sensation goes well down the throat.If you can’t drink

experience of staying and who want to comea lot of alcohol, they recommend mixing it with milk or soft drinks.

back.
You can feel, see, hear and taste the four sea-Entering a Doburoku Bath.

sons, as Mihara’s rice fields turn from green to
gold. The night sky always filled with shining

46

At Guesthouse NOKO, they have a [Doburoku Bath] where they pour some doburoku

stars. Taking delight into each ingredient as it

into the bath. Is this the reason for Sonoko’s beautifully smooth skin?

comes by its season. The greatest treasure and“I’ve always thought some people might be against it, so I check with each guest about

luxury of the trip is enjoying a great talk withthe bath. Most female guests would gladly take the offer. From personal experience,

the Farm Guesthouse owners whilst having apeople with dry skin should definitely give it a try. I think the rice mould in the sakedelectable glass of doburoku in hand. I defi-

is great for the skin. On the other hand, those that have drunk quite a lot during thenitely recommend visiting and staying in Miha-

meals often say, ‘Oh no thank you, no need to pour it in the bath, I’ve got plenty in myra this summer or autumn months.

Farmhouse Cafeteria– Guesthouse NOKO
576 Shitagiri Mihara Village, Hata District
TEL: 0880-46-2149
6,500 JPY / per night two meals.
4,000 JPY/ per night two meals (4 years orolder)GEN RYUU Doburoku, 1,300 JPY
Afternoon Lunch 700 JPY
Mid-evening Lunch 2,000 JPY*Meals, overnight stays all must be booked
3 days in advance.

47

Professor, Department ofModern Welfare, Hosei University
Social Activist

Makot oYuasa
Japan’s poverty rate is rising according to the tri-annualComprehensive Survey of Living Conditions.
Makoto Yuasa specifically identifies that 1 in 6 Japanesechildren are on the poverty line.
Providing a first national example of the child poverty
rates in Okinawa,
Makoto asks the question; “How is it in your prefecture,city, or town?” andGiant Interview 0044
48

gives lectures to share the information [Let’s take action
to know and understand.]We hope you delve into this interview with Makoto Yuasa, keeping in mind an “Anti-Poverty” ideal.

49

Isn’t it societal waste to leave
the youth and let them turninto NEETS?

Profile: Makoto Yuasa
Born in Tokyo, 1969. Graduated from

Making opportunities to meet.
From my understanding, you have actively taken part in volunteer activities since your time at university.
Could you share with us how this started?

“My brother is handicapped and disabled. From a young age, I saw university students cometo my home to assist my brother as volunteers so my brother and I played and spent a lotof time with them.Thanks to that volunteering became a comfort to us and became an integral part of my daily life. I decided that I would do my best to return this great favour when
I became a student. Once I entered university, I visited my local volunteer centre and told
them, ‘I want to volunteer.’ I was then introduced to teaching children at an Orphanage.
If at the time, I had been introduced to caring for the elderly, I would likely have gone towards that direction.”the Law Department of Tokyo University.

I see. That opportunity was one of many crossroads.

Dispatched Village Chief] Program, which“That’s right. I didn’t know much about what I could do, so it was simply following a proposed idea. Current volunteers primarily come to consult. Often they come with serious
questions, ‘I want to volunteer, but can a half-baked person like me do it?’ or ‘I don’t haveany particular skills, can I still volunteer?’”

In 2008 after developing the [New Year,
encapsulates the need for driven chiefs towork against poverty, Makoto moved on

to work as an advisor to the cabinet from2009 for 3 years. Following the position,
he has moved onto various other roles

such as, Leader for the Centre of Devel-

opmental Societal Studies for the Cabinet
and the Leader for the Disaster Relief Vol-

unteers. Now active in creating policies
with the cooperation of the government,

he is pushing for a society that cares for
its people and further developing the Jap-

anese society. He is currently a Professor
in the Department of Modern Welfareat Hosei University. He also takes part inmany roles, such as a Board Member of

the Cities and Civilians Association of theJapan Federation of Bar Associations.

Literary Work: [ヒーローを待っていても世界は変わらない](lit. The world won’tchange by waiting for a Hero), Winner of“In a best scenario it would be a challenge, however we can also use a trick. For example, at
local festival [Hey the weather’s great and there’ll be many interesting stands. Why don’t we
go with the children and enjoy it?] can be a simple invitation. If the invited person comesto the festival and sees a disabled person baking and selling cookies, it would be part oftheir normal life. Through simple ideas, many can realise and notice the disabled people
close to them.”
I see. It is seeing something in a familiar place.

winner of the 14th Peace and Cooperative“It is not a simple task to easily change someone’s perspective and notice disabilities bymeeting them. Everyone has his or her own work to do and they are busy. It is an important
point to create a “stumble into situation”.

とことん考えてみた](lit. I started to think

Wouldn’t it be a personal decision if they wanted to make that extra step into noticing?

the 8th Osaragijiro Rostrum Award. Oth-er works are [反貧困](lit. Anti-poverty),
Journalist Fund Award, and [貧困について
about poverty this way) and many otherbooks.

50

For people, those who live similar lives tend to have similar perspectives. If they go to school together,
they would come together with similar people and create a group. Inside that ground secluded from others,
should there be any person different it is possible to not notice their existence. There won’t be any exchanges, until those within the group have a will to change their viewpoints. What would be a good opportunity
for those people?

“There are two situations here. People that stumble into meeting yet ignore the situation
51

and those that stumble into meeting and start to take the steps to notice and realise about
those around them.
Of course there are personality differences however the “surrounding” environment is a big
factor.The environment includes both people and atmosphere.
Let’s say the information about child poverty appears frequently on the news, then it
becomes a heated topic. Consequently, someone volunteers and brings their experienceto their workplace. This becomes a topic that is close to their lives, and in turn creates ahealthy public discussion. With such events and conversations happening close to theirears, when they “stumble” into situations it will be easier for them to notice.”
Would you say your current position could spark a healthy public discussion?

“I think it is helps. I strive to create opportunities for people to ‘stumble’ into. Additionally,
I would continue to update people with information to build and notice the atmospherearound them.”

Suddenly. Falling one by one.
What is your opinion about the current social difference and poverty rates since 2000? With the trend to
Deregulation in the 21st century, there has been a large problem with the workforce, dispatch workers andeven the ‘Internet Cafe Refugees.’ In addition, the suicide rate has been rising with over 30,000 suicides in2011 alone.

“I can feel the times are getting harsher by the year. Not just in the last 15 years, but overthe 25 years since the economic bubble broke. My original intent was to help the homelesspeople. Only helping a select few people to get back onto their feet. However with eachyear, more and more people would come to seek advice increasing the variety of people I
was trying to assist. By no means did I intend to assist everyone, however the field became
larger.
Just the other day several people came to seek advice, and these people work and live in‘proper’ apartments. I even have times where I am perplexed by who would seek my advice. Perhaps I could compare it to birds suddenly falling out of the sky, when at first, I wasjust caring for birds that couldn’t fly… Including my time helping the homeless, I’ve beentackling this poverty question for about 10 years now”.
You had discussed about “a point for people to notice” and how it would help the discussion move ahead.
How would one find such an occasion?

“I have experienced seeing those who have continued coming for 5 years, yet when wewould approach them about the topic, they would flee from the discussion. On the otherside, there are people who didn’t get much introduction after coming for 3 years but would
suddenly be deeply interested. I still remember a time when I had met a self-proclaimed
street artist. ‘This is my lifestyle and it matches me. Leave me alone’ was his constant reply.
52

For 30 years he was able to live like that. Yet, he became sick, and it was difficult for him tolive on the streets for 4 years. So he moved in to a cheap apartment. When I had visited hisplace, ‘it’s been 30 years since I’ve slept on tatami. I made some miso soup today, my goodness it was delicious.’ His daily life had changed and he was happier.
I believe the environment can change people. Living on the streets for 30 years, could turnone into a fixed mind-set, ‘I’ll never leave these streets.’ Yet when they realise it is tough,they subdue it, and say ‘this matches my lifestyle, leave me alone.’ Yet once they move intoa shelter or apartment, they realise. They won’t get wet when it rains and it is warm. They
realise the crucial needs and change their mind-set. If they change the situation, something
starts to change in their feelings. It’s really important to start the ball rolling with perseverance and discipline.”
We all have the right to choose to live happily. Yet, lofty words such as rescue, aid, providing self-reliance,
support, don’t seem to communicate the right nuance. There should a keyword. What do you think?

“I wouldn’t use the word rescue or aid. Words such as ‘equals, meddling, wasteful’ are better
suited. The hardest would be to understand ‘wasteful.’ In this generation with a declining
and aging population, with less people being able to take responsibility, it is a societal waste
to leave the youth and let them turn into NEETS (Young people not in education, employment or training)
It is the same with child poverty. In my experience, I met a child who studied really wellin primary and junior high schools. This child received perfect scores in everything, was superb with the arts and received a minister’s prize. Yet, as the child came from a welfare dependent family and so couldn’t proceed onwards to university. One part of me simply felt
pity, but there was also a sense of ‘how wasteful.’ This child if given the opportunity could
give a great contribution to society. When I think about that situation, it is a great ‘waste’ of
special talents and potential to society.”

Everyone is wanted.
I see. That is very interesting. Thanks to your activities, the government has begun seeking your advice, andyou still continue with your local activities. Do you feel out of place whilst working with people inside thegovernment? On the other side, what makes you tick? Please tell us your honest opinion.

“If I had to tell you, it will take forever. (Laugh) Unexpectedly, I was shocked to discoverthat there were really earnest people within the bureaucracy. Up until then all I could do
was talk about their image, but once you get to know them, they were normal old men. In
that manner, they were no different from those homeless. Until you know, it is just a fuzzy
image. The hardest thing to overcome is the stiffness of bureaucracy, being unwilling to try
new things.That is the biggest hurdle that made me out of place.”
So you felt some problems with their speed and openness to new things?

53

“In all regards, when they try to do new things, a slew of obstacles come forth. What takes
time is their work trying to overcome each and every obstacle one by one.”welcome the discussion. They sometimes consider
that society has left them to the side and are ignored,
yet are just simply happy that their existence is recognised. In short, it is really important to be pro-active in making the opportunities for people to know.
I think there is more value in that action than justproviding money.”

So your position would be persuade them and help them understand.

“That’s right. Just yesterday there was a cabinet meeting. There is always resistance. Those
people think ‘if we start something strange and new who is going to take responsibility if
the results don’t pan out.’ With such reasoning, it would seem quite natural for some resistance. (bitter smile) The irritation I need to overcome is the fact that I must continue evenwith this resistance.”
Do you still continue your work as a lecturer at Hosei University? What do you tell your students?

Hitch-hiking until Kochi.
T h is i nter view was conducted at SOLE
Gender Equality Centre on June 4, 2016. In
co-operation with SOLE Gender Equality
Centre.

“I tell my students that I won’t teach them. Why? I want them to think and develop theirskillsets. It is an important lesson, that is why I won’t teach them. I won’t teach them, ‘thinkof it this way.’ I wish for them to become people who can find the problems themselves,
anguish over the problem and find a solution. In my lectures and tutorials, I still manage theprocess and workflow, but I make them think about the content of each step.”

Currently do you still conduct seminars around Japan?

“Since acquiring tenure, I have reduced it to about
100 times a year.”Have you ever come to Kochi?

“Sure, about ten times already. I first went when I wasin high school and travelled alone around Shikoku.”

Do you answer any requests from your students for projects?
How did you travel around?

“I try my best to fulfil their requests. Yet, as a teacher I hold influential power. If I proposed
something most times, without question, they will do it. In truth, I want the students to gain
the power to decide for themselves. It’s the 3rd year I have been trying this method.”“I mainly travelled by train. From Uwajima I rented
a bicycle, travelled to the edge of Ashizuri Cape andcontinued towards Tosa Shimizu city. I returned thebicycle at a youth hostel there and continued on myjourney hitch-hiking.”

In your seminar today you discussed the issue of female poverty, male poverty and about the ideal society
for our livelihoods. What is your ideal society?

Wow! You really travelled and enjoyed Kochi.

“In truth, people consider their own wellbeing the most. The most important thing would
be if that person would be able to feel and find approval. We all have our own troubles, andmost people do not have extra time in life. A sense of people understanding my own worries and troubles. I think this is vital and connects to the ideal society.”
Having others approve and understand each other’s worries, right?

“It is similar to the story of the homeless. They do not look for connections with other people, and when we think about reaching out, we might consider a blatant refusal but it is far
from the case. They might have built up a sense of doubt or suspicion because of someone,
and won’t call out to anyone. Yet they do seek for others. At that time that someone reaches
out to them, they open their hearts and share themselves. We each in our own need to consider each other and tell them how such practices can be brought into daily life and society; I think it would make it much easier to live.
In the instance of welfare families and supporting their children’s education, the best thing
would be to visit the home. We might think they would refuse, but 90% of families gladly
54

Conducted at the SOLE Gender Equality Centre.
According to the tri-annual Comprehensive
Survey of Living Conditions, Japanese poverty rates have risen from 15.7% (18 year andyounger 14.2%) in 2006, 16.0% (Children
15.7%) in 2009 to 16.1 % (Children 16.3%) in
2012, with the child poverty rate increasing
severely.
Starting in Okinawa with the prefectural average of child poverty at 29.9%, Makoto started his seminar “How is the town you live in?
Let’s take action to know and understand” tocall out to the public about the poverty rates.

“I think it was because I was a high school student,
that I did my best to hitch hike. In Kochi, I saw the Yosakoi festival. From there I travelled to Oboke towards
Tokushima city for the Awa-Odori festival. It was reallyan enjoyable memory.”
Have you enjoyed Kochi’s great cuisine, since being an adult?

“This past 10 years, I have had plenty of chances to go
for seminars. Most of the trips were just day trips. But
I have had times where I would stop by Kochi Castle
and Hirome-Ichiba for a great bite to eat.” (laughs)
Thank you so much today!
55

A Message from a Man Living in the 47th prefecture

Designing Your Way of Thinking

Makoto Umebara

DesignerMusashino Art University, Visiting Lecturer

Episode 15:[Small Branch] ProductInternal Marketing, the sign of GOa measure of what is [Right]. It’s like, from when I was born in Kochi till this day,an intuition, a feeling, accumulated in my body. The flow and feeling of that intu-

Small wooden branches are seen on the white board. They’re actually attached byition is like that of water when drinking. It flows and accumulates, goes throughmagnet fixed to branches freshly cut in Shimanto. I recommend selling them atthe body and pops out as an idea that is my marketing. I call it Internal Market-

the Michi no Eki [Shimanto Towa]. On a steel wall painted white, all these mag-ing. It’s this idea from inside; I feel the sign to GO.

nets are hung. Customers are curious to see them and find it refreshing to touchthem, move them and, after picking them up and finding them interesting, will

Possibility is inside Unpredictability

take one to the cash register to purchase. One piece is 300 Yen.

56

On the back you find a 2mm magnet. This small magnet is very strong and sticks

This time it is a collaborative work with the elderly people who make [Shimanto Hi-

well to the wall. Wouldn’t it be nice for a tired employee working in an office innoki Bath].

Tokyo, to come into a meeting room to feel relaxed when seeing a small branch, aI had been visiting a wood workshop in the town of Nishitosa. In this workshop was

piece of nature, attached to the wall?

a craftsman who was a retired post office officer. He was burning the “Shimanto

I always try to be aware and keep conscious of the city whilst I do marketing. You

Hinoki Furo” symbol into wood, surrounded by wooden owl clocks around his work-

might say intuition rather than marketing. More than intuition, I don’t just use

space. These clocks were covered in dust and probably had never seen a customer.

my brain. Yes, when an idea would come through my head, it would go into myThis man has been attempting to make products from the local forests for years, yetbody and finally it would come out as a resultant feeling. Inside my body, there isit has not been going so well for him. “These aren’t sold because they’re not charm57

ing. Why do people not think these are charming?” When I visited a local inn, I see
the clocks on the walls everywhere. It was the same with driftwood ornaments. “This
isn’t good. Why are popular products made in the cities and not from the local forests?” That day was the start of this project.
The initial trial products were made of Royal Paulownia, Hinoki Cypress, Japanese
Chinquapin, Chestnut and Japanese hackberry wood. I then asked, “Where is thehime-syara stewartia tree?” to which the reply was, “The tree stands at a high elevation, and I need to go deep into the forest before I can get it.” My first reply wasalmost “Then goes get it!” (Laugh) It was decided that, slowly but surely, we would
plan to increase the variation of wood pieces.
Through this sort of discussion, I help by contacting the media and marketers and,hopefully, major retailers like XX Hands would find the products. Of course, I will
have them place it all on a large wall. (Laugh) My vision of this product is making it
big, although the worry about production not be able to keep up does not escape me.
Potential lies in the unexpected. When does one decide that the result is a failure?
Just because today was a failure, it might be that it will be a success next year.

The earth’s energy the mother of life and invention

Everything basically starts with the primary industries. A primary industry works
with the earth to cultivate the landscape. Why not sell the wood? I feel that evenfor those that are living in the forests, our reliance on fossil fuels to make electricity seems to remove our reliance on wood. The local areas have to use their own energy to liven things up or the marginal villages will remain marginal. Work with thepower of the earth!
First, there needs to be an action to think, “There is wood. There are materials. The
workshop is the forest.” With this in mind, I will be making a woodwork division
to start selling products on the Shimanto Drama Website. (http://shimanto-drama.
jp). Next, will be the debut for these magnets… they will be on sale in August. But I
haven’t decided on a name for it yet! (Laugh)

5859

Extra by Yukinori Dehara

第八回

Episode 8. [ Where to drink ]Where should one drink?
It should be obvious, either at home or at an establishment. Alas, it isn’t that obvious in Kochi.
When there are people around, you can find alcohol and if you find alcohol then a party has
begun. It does not matter the place or the time, Hirome Ichiba and its stalls are always to be
expected places; it is the custom for people in Kochi to enjoy drinking. Outdoors whilst flower
viewing in spring, watching fireworks or making merry at Festivals, by the beach whilst having some Nihon-shu Sake and Sashimi, or having a barbecue right by the river with beer, or in
the middle of the night sipping through an Atsukan or Hot Sake whilst fishing, you will find acheerful gentleman drinking.
Establishments where you can drink from the afternoon are plenty to be found. The citizensof Kochi don’t worry about those who drink, or those who look at them. It could be a matter ofperspective but in the big cities people look harshly upon those who drink in the afternoon.
“Why isn’t that university student studying?” (Because of course, only University students are
the only people available at this time of day.) “Why isn’t that adult working?”(Not everyone is a

© DEHARA YUKINORI

business or salary man.); “We aren’t paying into the pension funds for you to drink!” (Somehow,
even people who have retired aren’t accepted.) you receive judgment that is completely unreasonable.
It’s a fair fact that if nobody worked and instead only drank in the afternoon our society would
not operate, but this idea of no alcohol is a bit too harsh. Do you worry about public order?
Honestly, I haven’t seen a brawl or fight due to drinking in Kochi before. In this time, when the

Yukinori Dehara

world is prone to strain and arguments, would you want to change the world of Kochi’s “Free-

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 andis a Tourism Ambassador for Kochi Prefecture.

ly drink everywhere tradition”? I want to see a world where at least once a week people canattend a party with friends and start drinking at 7 PM! An extraterritorial and marginal public
service announcement on the rules of partying from Kochi people!
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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.

62

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 Stop

63