Kikan Kochi
Think & Action Magazine,
Kochi. Summer 2015 No.57

Features
A moment to rejuvenate and revive in nature

Kochi’s Proud Hospitality 6
Giant Interview
JAXA｜Japan Aerospace Exploration Agency
Honorary Professor and Technology Advisor andProject Member for the asteroid space probe [Hayabusa]

Yasunori Matogawa

夏SummerKen-chan’s fanciful photo diary No.40

The Shimanto U-Kei ( Rain Fireflies )This is the English Version of KIKAN KOCHI.
It is revised in order to shorten its length.

Location: Unoe, Shimanto City

We do hope many people will readthis free online magazine.

CONTENTS
02

Ken-chan’s fanciful photo diary: Kenzo Nakajima

04

DOKU-SO-GAN : Hidemi Taike

05

Features
A moment to rejuvenate and revive in nature

Kochi’s Proud Hospitality 6
30

STAFF
Publisher

Within the heavy rain

Junichi Kusunoki / Koubun

Under the shade of dusk, the fireflies take flight
Across the darkness, voices of onlookers resoundKenzo Nakajima

Checking the computer after the shootBorn 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 courseand conducts overseas photography
seminars. He is a graduate of the Photography Department of Osaka University of Arts. A member of the JapaneseAdvertising Photographer’s Association(APA) and The Japanese Society forArts and History of Photography.
http://blogs.yahoo.co.jp/japan_kenzo

Reflected on the screens were the voices, I was surprised
The camera saw the darkness
Beyond the viewfinder and even the naked eye
A single onlooker was not seen
Is this really a picture I took?
My feelings rustle with the End of Summer
2

Yoshihiro Nonami / Cricket

Advertising

Takayuki Mimoto / Koubun

Editor in Chief

Yoshihiro Nonami / Cricket

Editor

Sachihiko Oouchi / Cricket
Midori Ueta / Cricket

Matthew Lester

DesignYumi Ito / Cricket

Cover

Hiroshi Kawauchi / Plane

Cover Art

Keiko Shibata

Photographer

Mikiya Kadota

JAXA ｜Japan Aerospace Exploration Agency
Honorary Professor and Technology Advisor andProject Member for the asteroid space probe [HAYABUSA]

Yasunori Matogawa
38

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

42

Extra by Yukinori Dehara : Yukinori Dehara

44

Kochi Central City Map

Ttranslation Adviser Jeremy Edward Tan
Proofreader

Giant Interview

3

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

040[ Professor and Assistant ][ Tube ][ Hermit Crab ]Professor,
Is it complete?

Yes.
Breakfast
Eating Yogurt

oh! It's a tube.

Long time no see...

It's aninvisible potion.

a weird pictureon the container.
a tube is amazing.
it's connected fromthe entrance to the exit.

Wow,
that'samazing!

A h!

Why... is therea picture of ahermit crab?

A h!

Just likslip

Puzzlede y ou !

Kochi’s Pleasant Dwellings 01

crash

Oh!

Huh?

Exquisite thousand-year-old bath

そうだ山温 泉 和
(Souda-yama Onsen Yawaragi)It's a back of head.

4

5

Everything for the guest.
Cradled by the sound of nature,with the river and greenery,
you ﬁnd an onsen for healthand beauty.

The wonderful great outdoors can be felt through the open windows in the popular half open-air bath of the detached bedroom.

T h e Gu e s t Own s t h e Ho t S p ri n g .

I’d often heard about an enjoyable onsen (Hot Spring) lodge that had been recently rebuilt and renovated in 2013 in Susaki city, “Souda-yama Onsen”, just 5
minutes from East Susaki Highway exit. I finally went and visited it in middle ofa June shower. I was soaked and immersed right at the source in a mineral rich
hot spring, enveloped in the warm waters pleasantly heated by firewood. Walking across the bridge from the main bath, whilst the sound of the river echoed in
my ear, I entered the rotenburo (open air bath). The scenery turned whimsicalthrough the window of rain. Pleasantly relaxing, like a freshwater crab loitering
around the water. Time and again, I returned from the main bath to the rotenburo. At a restful pace enjoying the scenery from each bath whilst just immersing
half my body, I let time pass.
The onsen has a rich history, spanning from the Heian Period, with stories of6

7

The food in the establishment uses the best of each season. Today’s overflowing selection of dishes included
Shimanto Unagi (Eel), Salt grilled Ayu (Sweetfish), Strawberry Conch, Japanese Stew, Tempura, Sashimi, JapaneseBlack Wagyu Shabu Shabu, Chawan Mushi, and a Spring
Selection of Pickles.
Kazuhisa Takahashi is the owner. Although just a story relayed
through time, Kazuhisa apologies as he explains the r umorof the name, “Souda-yama” forthe source of the water in themountain was given by the great
Kukai as he the saw the mountain colored in the flowers of thepeach trees on the mountain. The
mountain water was also named
as medicinal water, “Kusurimizu”
that had strength to heal sickness
and alleviate pain and such thename of the area could have been
named as such.

8

the great Buddhist poet, Kukai. The actual

great Kukai . And onsen have been required

I should do my best for our guests.” It has be-

bedroom” were the responses that they would

building was built around 40 years ago. Ka-

to, more than I think.

come commonsense within the company, fromreceive. With the renovation done last year

zuhisa Takahashi started assisting his father

On the way home and whilst discussing withhimself and with his employees.。

and this year, they took the advice and where

who was running the onsen after graduating

Kazuhisa’s wife about how they would move

university. During that time, he visited theahead with renovating and promoting the on-

Kurokawa Onsen in Kumamoto Prefecture andsen they came to a conclusion. “The real own-

other popular accommodations nationally to

ers of this onsen are our guests, we are justEver since, to ensure guests understand moresure to give the guests what they suggested.

increase relationships and learn from eachthe custodians.” We need to tell the guests,

and come to use Souda-yama Onsen more,“The charm of this place is the onsen, weother. Kazuhisa made a bold start to renovate

make sure they know, ensure they use it, andKazuhisa and his wife send out a yearly survey

want guests to not only rest and eat here but

the onsen. Together with his study group,

to make them happy. They took that view-to acquire advice from over 4000 [Supporters

also enjoy nature and scenery that truly re-they conducted a survey about onsen with thepoint. Kazuhisa and his wife took this idea

Club] members nationally. “It would be nicelaxes the soul, spirit and body. I wish for the

Ohenro-san pilgrims at Iwamoto Temple. The

and discussed it with fellow friends at theirto have handrails by the stairs.” “It would

busy people to be able to listen to the sound of

results surprised them. Kochi’s onsen had notstudy group. Kazuhisa’s feelings became very

be nice to have the reception in a different

the river, enjoy the light of the fireflies, andappeared to be a deeper relationship to thepositive and with a relaxed smile said, “If so,place.” “It would be nice to have a toilet in the

feel as if they have slowly returned to their

possible made changes such as, creating a deOv e r 4 0 0 0 S u p p o rt e rs .

tached bedroom, renovating the bedrooms andthe restaurant in the main building, and made9

wood such as Japanese Cypress and Cedar in

You can hear a firm and trustworthy voice

the building, the atmosphere of the bathroom

as Kazuhisa talks enthusiastically about his

relaxes the heart to a peaceful 和和 (yawaragi)plans, “Just behind this onsen, you will findcondition. The wood used in the building of

our family’s 40 acres forest. With a 2 to 3

this detached room was mainly harvested fromkilometer mountain path, I think it would beforests owned by Kazuhisa Takahashi’s family.

interesting to eventually develop a walking

Designed by the architect who built the fa-

path, build a tree house, and perhaps somemous accommodation on Shodoshima, Kagawa

cottages and such. Slowly. (Laughs) I can’t

prefecture, “真里” MARI, the room has a calm

possibly do it one go. In the end I hope tocomposed interior, and a well-crafted lighting

complete this establishment with 10 detachedscheme are some of the many hidden gems in

bedrooms. I guess this first one is a little prac-

the room.

tice.” Kazuhisa’s passion for his establishment
to some day is an example or model for Shikoku can be seen through his enthusiasm.

hometown. I also want our guests to pleasantly enjoy the fresh local produce from themountains and seas of Susaki in our meals.”
T h e G o a l , 1 0 D e t a c h e d B e d r o o m s.

Currently, there is 1 detached bedroom
while the main building has 5 bedrooms andSouda-yama
Onsen■

a restaurant. Amongst that, Kazuhisa gave

JA Filling Station−●a special peek into the detached bedroom,
which currently has every weekend till December booked out.
Yawaragi, the detached bedroom, is a Japanese-Western room with a balcony and half
open-air (rotenburo) bath. The bath area has
windows that open to the surrounding scenery and nature, providing an open space thatconnects to the outdoors. By abundantly using
10

Asou Station

494

Exquisite thousand-year-old bath , Souda-yama Onsen Yawaragi

56

388
Onogo Station

Susaki East IC

Kochi Prefecture, Susaki City, Souda-yama, Otsu 1122
Tel.0889-45-0055
Rates: (Prices may change due to occupancy and meals)(Japanese Room, shared bath and toilet) 9,800 JPY / per person per night twin share (dinner & breakfast included)(Japanese Room, private bath and toilet) 11,800 JPY / per person per night twin share (dinner & breakfast included)(Detached Bedroom, with Rotenburo) 17,800 JPY / per person per night twin share (dinner & breakfast included)
Onsen Prices: Open from 9am to 9pm, entrance fee: Adults 700 JPY/ children 350 JPY
Holidays: Open all year11

A spectacular moon lit path.

Following along the Yokonami Skyline Road in Usa Town of Tosa City you will findjust next to the Tosa City Government Accommodation, the resort hotel “Villa
Santorini”. Covered and introduced last year in a special feature by Masako Matsuda in her “Tokubetsu-hen” program, our editorial team also requested to cover
this place. Designed and built to visualize a hotel on the Santorini Island in the
Aegean Sea, it makes use of traditional building methods in the design of therooms, building and surrounding cliffs. Moreover, the view from the hotel andthe blue color of the Pacific Ocean is wonderful. On the first floor you will find a

Kochi’s Pleasant Dwellings 02
Resort Hotel

ヴィラサントリーニ(Villa Santorini)
One can let loose and relax in this resort hotel,
with a dedicated pool, chair and champagne,
and unprecedented staff service.

12

dedicated pool for visiting guests, and next to it you find beach chairs. You canimagine after swimming, relaxing on the beach chair with a glass of champagne inhand with this spectacular view. Our camera staff was surprised at this extra-ordinary place where every shot from any angle was a perfect shot. We enjoyed atour of the resort with the hotel’s head of staff, Noriko Noguchi and listen to her
explanation of this amazing place.
“Our hotel’s Check-in time is 3 O’clock. However we have guests who write on
their reviews for other guests, [I recommend others to come at this time.] This
allows our new guests to decide when to arrive to see the sunset and to watch thesky turn from day to a beautiful planetarium like vista. At each passing moment oftime, the sky’s expression changes. Furthermore, on a completely cloudless night,
13

such as a full moon night a beautiful phenom-

Because of that we easily take note of spe-enon occurs. Right in front of the hotel thecial days, like birthdays and anniversaries.

moonlight stretches across the pitch-black(Laughs) And then we can plan a little sur-ocean and reveals a road towards the sky. It’s

prise during their meals. The majority of ourtruly beautiful. We wish for our guests to re-guests are Husbands and Wives, Couples andally enjoy their private time and feel at ease.

Girls-only parties.”

Specifically, our staffs are not designated to
one area and communicate thoroughly with

A l i t t l e f o r e i g n co u n t r y w h e r e y o u ca n s p e a keach other, from the check-in process, roomJ a p a n e se .

care and even in the restaurant. Because ofthat, we believe that we can deliver a closer

We previously mentioned how the rooms wereservice and create discussion and daily chat.

built; furthermore the general manager, Fu-

There are 14 rooms with 3 typesof ar rangement. You can see
the waves of the ocean from the
Terrace Bath. So famous is thisresort hotel that you cannot book
Saturdays throughout a single
year.

Fumiko Ooi at the vineyards of the“Avantis Estate and Winery” on theisland of Aegina in Greece. The Villa
serves the Santorini Wine, A wine thatuses the Assyrtico variety of grape
found on the Santorini Island and released by the Gavaras Winery.

14

miko Ooi, procures all the interiors, pictures“I’d say I love Europe more than just the Aege-and sundries from Greece. This hotel’s room

an Sea. Since we are making a hotel, I thoughtkeys are also known to be lucky items thatof the Italian Amalfi Coast, Nice and the vil-

attract happiness. Shaped and hand madelage of Eze in France, and all the various ho-

in Europe, these Nazar amulet keys are verytels that are built on a cliff as reference. Therepopular with guests. Fumiko Ooi gave birth towere several that were on the list. Within thatthe idea of Villa Santorini. Whilst operating

list, we hit on the Santorini Island in Greece.

an event company, she received an invitation

After deciding, Our President, the designer,

to be the General Manager from Koji Ikegami.

the architecture company representatives

Koji had purchased the [Tosa City Government

and I went to see and view the island. All of

Accommodation] from Tosa City in 2001.

us agreed, ‘This Island is the right image!’ I

Upon joining, she helped in planning the re-wanted to create a place that felt as if you had

sort hotel, preparing and after consistent op-

travelled overseas, taking a step into a dif-eration proceeded to open the resort in August

ference atmosphere, A little foreign country

2005.

where you can speak Japanese, in Usa City.”15

P e r s o n a l i t y, E l e g a n ce a n d P r o g r e s s.

Fumiko Ooi’s hobby is travelling and staying
at unique places. She often goes to Europe to

A splendid full course dinner produced wholeheartedly
by Chef Hisanori Ihara. First, an appetizer fresh from thewaters of the Susaki. Japanese Spanish Mackerel Carpaccio, with Yuzu Vinegar and roasted herbs. Tarte Tatin
made with aubergines fresh from Geisei Village. Next
we have an Italian Traditional dish, homemade Agnolotti
pasta, filled with Shimanto chicken. For the main, Roast
Aitchbone meat of Tosa Aka Beef. A luxurious main
topped with Summer Truffle. Last but not least, to continue with the dessert. A delicious course of fine Italiandishes utilizing the best of Kochi's produce.
16

Even though Fumiko is the main director andtravel. During her travels to Europe, she willproducer of the concept of this hotel; she

purposely stay at top grade or first class hotels

does not stand at the reception and serve theand observe the movements, behavior andguests. To ensure this resort hotel is a place

responses of the hotelkeepers. She teaches

for adults to relax and be at ease, the hotel

her staff what she has learnt from her trav-

does not accept elementary school children orels, and hopes to see it being implemented atyounger.

Villa Santorini, “An attitude where our staff

In Europe, there is a culture where the chil-can take pride and be confident in our cus-dren’s world and the adult’s world are sepa-

tomer service.” She remarks, “If I had to say,rated. For example, you will not bring children

I require the staff to listen to the requests of

to a place of drinking. I like that sort of think-guests ‘This would be nice in a hote’, and re-ing and I think that is important. Every year, I

spond to those requests.” As a result of thisvisit Santorini Island for work. I have a strong

quality service, the hotel has received thewith relationship with a long established sou-“Customer’s Voice Awards” for 2 years consec-

venir shop over there. The products from thisutively for the Chu-Shikoku Area of Rakuten

store are completely original and I enjoy using

Travel Awards and various other awards. Their

their souvenirs as part of the interiors for our

hospitality is highly rated.

guest rooms and restaurant. Further, at our

The hotel is having its 10 year birthday thishotel we usually have Greek wine, Olive Oil,year. We hope the hotel continues to be a pio-

Greek Honey and others. I found all of themneer of Kochi accommodation and continue its

locally in Greece.

personality, elegance and progressive spirit.

Resort Hotel Villa Santorini
Tosa City Usa Town, Ryu 599-6 Tel: 088-856-0007
Rate: 19,440 ~ 31,320 JPY per Person/Per Night(Includes Breakfast and Dinner)[Include a surcharge of 2160 JPY/ Saturday orSpecial Day rate]
to Takaoka ↑← to Susaki

39
23
Usa Ohashi
47
Shoryuji ●Yokonami Skyline

to Katsurahama→

Niyodogawa
Estuary Ohashi
Dragon Beach■Villa Santorini

17

S h i m a n t o Ri v e r e s t u a r y a n d t h e P a c i f i c Oc e a n .

As the Shimanto River empties onwards to the Pacific Ocean, at the estuary you
find towns to the east and west. On the east, you find the town of Shimoda, famous
for the location of the film, “Matsuri no Jyunbi” and on the west you find the townof Nashishi. On a mountain in the town of Nashishi, you will find “YAMAMIZUKI”.

Kochi’s Pleasant Dwellings 03

山みず木(YAMAMIZUKI)

18

Preparing this place and the environment for

From this height you have a splendid view of the Shimanto River and the Pacific
Ocean. You also find a spring flowing into an onsen from 800 meters underground.

future generations,

The water is rich in iron, as you can see in the iron oxidizing and leaving viscous

whilst building each part by hand.

amber colored water. Soaking the entire body in the rock bathtub (reserved family

Soaking in an onsen in this 165,500 Square
meter village.

bathtub) whilst looking out on to the spectacular view. Relaxed into a state like one
is taking a stairway to heaven. Feeling the soothing breeze when opening the window. Additionally, in front of the cafe you find children playing in a well-equipped
19

There are two plans for the Macrobiotic meals.
“The Body Cleansing Plate” and“The Monthly Plate” are both only
served on Saturdays and Sundays.
Customers wishing to have themeal on weekdays, should book 3days ahead. “The Body Cleansing
Plate” is easily digestible, with asoft and light flavor and is particularly popular with women. “TheMonthly Plate” has a strong andfirm taste that is popular with malecustomers.

Not only is the view from thisonsen a spectacular sight, theamber waters are said to almost
equal the waters of Arima onsen,with many onsen fans comingfrom all over the country. The
rooms are detached buildings
allowing for full relaxation forpeople and their families.

20

playground. Yamamizuki covers an area

she operates Yamamizuki. Tomoko and family

ed 5 detached accommodation buildings, theof 165,500 Sq.m. Each of the facilities,

were driven and inspired to move to Shimanto

Men’s and Women’s Rotenburo (Open air baththfrom the accommodation, onsen, cafe,

City, after the March 11 2011, earthquakes.

area), 3 buildings for family reserved baths,

multi-purpose hall, and gallery to the

They found this place whilst looking towards

a multi-purpose hall and the others each incamping site, organic farm and many

the west to find a safe place and a great envi-

turn. In some of our buildings, we have rooms

others you will find unique traits to keepronment for the children.

with Goemon Bathtubs. These bathtubs areyou entertained and excited. We speak to“When we came to visit ‘Tomarotto’ in Shimo-

heated using firewood cut from locally sourced

the representative, Tomoko Fujimoto.

da town, my husband spotted a building on

grounds. Currently in front of our cafe you

top of the higher spot on the opposite side ofwill find a wooden deck. As this area is a cliff

the coast. He wondered ‘what is that place?’

we decided to use scrap wood and driftwoodand went to visit it. After seeing the view we

as materials to build it. Even the paint, we

Tomoko Fujimoto and family come fromfell in love with the place and began talking

don’t use chemical based paints. For example,

Isumi City, Chiba Prefecture, and shewith the landowners. After starting some

we made sure we use safe to use finish andhad previously run the “Nakataki Art Vil-maintenance, we opened the Cafe in August

varnish so children can play safely when theylage”, a place for creators to gather and2012 as a place for people to congregate andcome in contact with it. This is the way of

express themselves. Precisely, as how

meet. 2 years after that we steadily complet-

thinking for the base on how we plan.”O p e r a t i n g f r o m a m o t h e r ’s p e r sp e c t i ve .

21

When Tomoko was living in Chiba, she hadseasonal produce with no pesticides or insec-

originally thought, “There’s plenty of nature”,

ticides, ingredients that are local and where

however once coming to Kochi, everything

you can meet with the growers and farmers.

was changed due to the scale. “When coming“For example, we study everything from what

here, I realized that we, as human beings,

feed do our game fowl eat right through to theare a part of that nature. The bugs are so big

end process”, mentions Tomoko. The kitch-

I was surprised. You have to be strong anden staff is also unique. The Chef in charge

burly here in Kochi. This place was perfect forof their western menu came from a popularraising my children. Up until now, men haverestaurant in Jiyuugaoka, Tokyo to live by thedriven our society economically. It could be

sea and enjoy surfing. Also in the ranks isfor sake of being productive, but I think we

a chef who specializes in Macrobiotics. The

are all clogged up heading towards Tokyo. We

cast of this fantastic “Yamamizuki” kitchen isshould change that and feel that we are partfilled by many chefs who have made a nameof nature, understanding living life day by

for their skills in the Kanto region of Tokyo.

day, and understanding that we are no match

All of whom have been charmed by the beauty

for natural calamities such as earthquakes andof the Shimanto nature and made the decision

typhoons. To feel these experiences with yourto move. People are coming together from theown skin.”national level, and even from the internation-

Omelet Rice using Tosa Jiro
Chicken and Seasonal Vegetable Pizza.

Nakamura Station

al stage. Thanks to the atmosphere and enviAn e n v i r o n m e n t t h a t g i v e s b i r t h t o F U N

ronment; great plans seem to come alive one

plan s .

after another.
Returning to the main topic, whilst soaking in

Tomoko emphasizes the strength of a wom-

the warm onsen, the scenery from on high inan’s perspective in her operations. In her

the morning and also at night with the beauti-

multi-purpose hall, there are various classes

ful starry sky is breathless. Just one day seems

for everyone such as, Pilates, yoga, and work-

a waste; it would be best for 2 or 3 days withshops for children to be resourceful. In one

beer and wine over a good book. Such a holi-

course, children are taught how to make a

day would suit this place. Fully remembering

lampshade with a nail and a sheet of alumin-

the power of nature with the mind, body andium foil. Further, the produce in the facilitysoul.

is from the farm on site, where they grow22

Shimanto ●Country ClubYAMAMIZUKI

sa
o To
←t

56

321

izu
shim

343 ■YAMAMIZUKI

Shimanto City, Nashishi 432-10
Tel: 0880-31-9160
Rates: Weekday; 6,500 JPY per person/night (Includes onsen)
Weekend and Holiday; 7,500 JPY/ per person/night*Meals can be included upon request
Onsen (Friday to Sunday)
Open Hours: 12:00 PM to 19:00 PM (Last Entry, 18:00)
Adults/500JPY; Elementary School and under; 300JPYFamily reserved bath; 1 Hour/2500 JPY
Cafe
Open Hours: 11:00 AM to 18:00 PM*Dinner Reservations available past 18:00 PM to 21:00 PM
Closed on Mondays and Tuesdays
23

Soaking in the ever ﬂowing onsen,
enjoying the river, forest andthe animals around.
A simple yet sweet and relaxing day.

Un a p o l o g e t i c a l l y h o g g i n g t h i s s p o t .

Driving my car, I drive it along Route 197 towards Yusuhara, and take a turn towards Taisho

Kochi’s Pleasant Dwellings 04
Soothing little hamlet on Shimanto River

郷 麓 温 泉 (Gouroku Onsen)

on Route 439. Just following along a tributary of
the Shimano River, Kitagawa River, it continues
for about 5 minutes before I arrive at my destination, “Gouroku Onsen”. I steadily hear thesound of the river, and from within the forest I
hear the songs of the wild birds around me. I see
the insects and butterflies are dancing happily
as well. Surrounded by nature and greenery, thisonsen boasts Sulphur and alkali rich water that isleft to flow in the hot spring baths for guests toenjoy. This water softly takes my fatigue away,
rejuvenates my skin and warms my body frominside my bones. I walk through the pleasant andbeautiful building that was given a new makeover recently to my room in the second floor of
the main building, a special room complete with
its own hot spring bath inside. A modern andwell-designed room using wood in the ceilingbeams, the buildings joists, the walls, and all thefloors.
Toshie Yamaoka decided with her husband after24

Now that the renovations are complete, recreational fishermen can bring their wives tostay with them at the main building during
the Ayu (Sweetfish) fishing season.
25

Steamed mixed bamboo, butterburs and peas, Sea Breamon a bed of somen noodles flaked with vegetables andwakame seaweed, salt grilled fresh water masu trout,wild vegetables frittata and prawns, leaf buds and flowered chives twisted with miso sauce, tomato salad, andfresh amberjack sashimi. For the main dish, fresh farmed
plump Shimanto Unagi, Japanese Eel dipped and broiled
in soy. The Unagi is a separate price of 2000JPT/Eel. You
can feel the heart of the cook in each and every dish.

retiring, that they wanted to live by the coun-S m o o t h a n d S l i p p e r y.

tryside where they could hear the sound of a26

we can give proper attention to a maximum

they can relax and their fatigue rolls away. I’mof 3 groups of guests. Yet, I do not think it issure the alkali and Sulphur in the water espe-

stream. They came across the hot spring on-

Rooms, Hot Spring and Restaurant. All built

how we give service to our customers, rather

cially helps with acidity levels in our bodies

sen that had been put up for sale during theirwith a high standard in quality. However,

how the natural surroundings soothe and givefrom the change into the modern diet.”search in and around the prefecture. Feelingit’s not a quality and energy that says, “Thissolace or comfort. There are trees, greenery,

apologetic being the only ones using the beau-

should be adequate” rather a snug and cozy

the river and stream, and the songs of wild

tiful hot spring waters they decided to reno-

feeling that is as close to nature as possible.

birds. I think the refreshing and rejuvenat-vate and renew the facility with the support

Toshie smiles as she explains the facility. “Iting qualities are the main reason they come.

Toshie is a specialist when it comes to food asof their daughter. “I had not even thought ofseems all our guests have different ideas, of

Our hot springs are another example. The

a nutritionist. “I think of this as an extension

using this facility as a public hot spring. It

where is my ‘Perfect Spot’ in this onsen. That

Sulphur content of the water varies day byof my motherly home cooking. Someway orjust came out of nowhere. My friends haveis why I arranged the seating in the restaurantday. Instead of a smooth touch on your skinother, I wish for my customers to eat lots ofmentioned that this could be busiest I havein different ways. There are many that prefer

the water touches you with a slippery feeling.

vegetables and provide plenty of them in myever been,” laughs Toshie. After acquiring theto sit in their own group. They come on the

The mineral deposits flowing into the baths

dishes.” Toshie cooks and prepares her dishes

certificates and approvals, Toshie first opened

weekdays wanting to sit, just together in achange everyday, and even with the changing

using the produce grown by her husband in

the doors in 2012 as “Gouroku Onsen”.

pair, or even as a single group. I think at best

conditions we have regular customers who say

the fields next to the onsen. The variety can

On c e i n a l i f e t i m e d i s h e s .

27

be limited or varied; as during the cold winter months they have less produce. “I receive
help and support from the local community”
remarks Toshie. She utilizes the produce fromthe local area and according to the season suchas wild vegetables, natural herbs, sweetfish(ayu), fresh water masu trout (amego), eel (unagi), river fishes, and of course sea fish caught
in the waters of Kochi. She even goes to buy
local fish from the Susaki markets. In the lateautumn and winter months, you can expect avariety of wild boar, venison and game meat.
Her cooking uses the whole animal in its entirety, such as Soup/broth made from Venisonbones. The menu changes depending on theseason, day, and what she is able to stock for
Toshie enjoys drawing her own blueprints anddrew the ground plans for this room. “It is justa collection of my interests” she laughs, it is asplendid room design.

the day. Her dishes are truly once in a Lifetime.
During the interview, I always heard the

Soothing little hamlet on Shimanto River,sound of nature around me whilst we were

Gouroku Onsen

looking at the facility and listening to Toshie’s
stories and explanations. I feel spoiled forevery moment I was in the onsen and its accommodation. My stay felt truly like a little
reward to myself, a place where one can truly
relax and enjoy the “moment” with friends
and family. A soothing place to relax, and justimagining the day, I feel it isn’t far away forjust a short 90-minute ride from Kochi City.
28

439← to Yusuhara

197● Tsuno Town Office439

to Susaki West IC →Kochi Prefecture, Takaoka District, Tsuno, Kitagawa 8308
Tel: 0889-62-2336
Rates: Western/Japanese Room: 8,300 Per Person/night(Includes Dinner and Breakfast)Special Room with Indoor Bath, 2ND Floor: 11,000 JPY per
Person/night (Includes Dinner and Breakfast)
Detached Room Special Room: 12,000 JPY per Person/night(Includes Dinner and Breakfast)
Onsen Prices: Open from 11:00 AM to 15:00 PM, 800 JPY per person for 50
minutes (Booking for Reservations required);
Holidays: Thursdays, apart from days before public holidays

to Taisho↓ ■Gouroku Onsen

29

JAXA |�Japan Aerospace Exploration Agency
Honorary Professor and Technology Advisor andProject Member for the asteroid space probe [HAYABUSA]

Yasunori Matogawa
Interview by Yoshihiro Nonami

Giant Interview 0040
As well as being an honorary professor for the Japan
Aerospace Exploration Agency, JAXA, Yasunori Matogawa took part as a project member in the HAYABUSA
project and his character has been portrayed on popular
Television series and Movies. We investigate his past,experience and his ideas about space, the HAYABUSA
project, childhood and “The Children’s Science Museum” (provisional name) to be built in Kochi in 2019.
30

Generation when people advance into space
I see you are a graduate of Tokyo University’s Space Engineering Program. When did you start having an interest towards space?
To be honest, I was similar to everyone else as a child. I loved sports
and wanted to become either a professional baseball or tennis player.
I chose engineering, as there was a trend towards the scientific engineering discipline when I entered Tokyo University. I decided that I
would think about it carefully over the two years of the general education course (laugh). Nonetheless, I did not think about it. As such,
31

I flustered when it came to deciding my major. At the time, Tokyo University had justlaunched the program, so I was a student of their first class.
What was the deciding factor?
I recollected my time living in the countryside. I saw that most of what I had enjoyed
was related to space. When I was out fishing at night I was looking at the stars. I had
experimented with making small rockets and pencil rockets when I was a first year in
middle school after hearing about it on the news. During my high school days, I wasoften fascinated by the world’s first man made satellite, Sputnik. Following that, whenI entered university, it was the time when Gagarin became the first human to journey
into outer space. Looking through my experiences in life I said to my self, “It looks
like this is the generation when people advance into space. I guess I’ll go study about
space.” To be honest, I was torn between studying space engineering and astronomy. I
remembered how fun it was to see what I had designed and made fly (laughs). Well, insome ways it seemed like something a boy would do.
What was it like to be a disciple or pupil of the late “Father of Japan’s space and rocketry”,
Hideo Itokawa?
Dr. Itokawa was not the type to teach, in fact he didn’t really teach me per say (laughs).
I just ended up learning on my own. He did influence me greatly through his lifestyle,his conception of items, his processes and much more. Our relationship spanned evenafter he had retired from his position at Tokyo University, I often helped him with various projects for his institute and office in Roppongi. Compared to what I had learned
in my postgraduate studies, I believe I was influenced and learnt more from the experience after.
I hear the successful launch of the space probe “Ohsumi” was Japan’s first, the world’s
fourth and you had a large responsibility in it.

Mr. Matogawa enthusiastically discusses
about children and science.

32

That project was not that easy to complete. I think we finally made a successful launch on the 5th rocket. But, the process of pining down the main reason
for each problem was extremely rewarding and interesting. Because when an
accident occurs in space you cannot go to the location, it is not possible toevaluate and visit the scene to investigate after the accident. That’s why, using
the data received as a base, we all imagine and recreate what happened andguess the cause. The following discussion and talks with the fellow developers
result in almost an exact recreation of the situation for all of us to understand.
I believe that all the failures that we continued to make became truly the experience and strength we needed for later developments.
33

I want to work with that guy again

I felt reinvigorated after listening to your lecture about the greatness of the artificial intelligence on “HAYABUSA” and what you mentioned before about the Analysis power that people have.
When your partner is a human made machine, you cannot just put the blame on themachine when things don’t go well. When the “HAYABUSA” is not going well, the responsibility comes to its parents, us the creators, and it is why we have to do our best.
In such a way, the communication between child and parent is well coordinated andconnected. I think it is the same as loving one’s own child; we all love our “HAYABUSA”.
In your lecture, you discussed about “the strength of sharing goals”. This is the power tounite the team, right?
Of course when we started we did not have that power. As we worked together toovercome each risk and danger we found it getting stronger. However, I felt that on the“HAYABUSA” project there was a particularly strong and almost personified affection.
On a daily basis, around 50 people would enter and exit the control room. Especiallythe engineers, most were balancing two positions and most likely all had different satellites that they loved. Whilst balancing two positions the feeling and extent of care for“HAYABUSA” was extremely high. Further, I felt we all loved the project. I also think
our affection was also affected by the number of “HAYABUSA” fans we had for the project and their excitement.
Do you think the way the media affectionately supported the project was an encouragement? Particularly when the project was having difficulty in the middle of the schedule?
There are times when the media can create the pride of the people, but there are times
when people create the pride through media. With the ever-increasing number of “HAYABUSA” fans and enthusiasts, the media did their best to broadcast their affection. We
were able to understand the mood and excitement, especially the support of such feelings.
It seems you are able to produce an idea at the last moment, during a time of crisis.
It is very interesting. Compared to other disciplines, (laughs) we feel more responsibility to perform as our budgets are extremely immense.
34

You have many opportunities to share withchildren the secrets and the charm of space.
What stories do you tell them?
There are many children who come thatare already in love with space, but I’m nothere to create a mania. Even if they all became lovers of space, this world will not
become better (laughs). Instead of educating them to be professionals, I educate
the children in the perspectives of things,
by showing how important space is to us.
Within this space we are alive, what is theexistence of the planet Earth and how do
we interact with other creatures of thisearth. I feel like I teach space by teaching
the important placement of humans inspace. I explain that space isn’t a placethat is separated from the earth, but rather
I want them to think about how we livein this space that we are shrouded in andthat is all around us. �When I receive questions from children,“What should I do to become an Astronaut?” or “I wish to work for JAXA.” I usually answer with a soft, “Don’t think likethat.” Life is not be done with goals suchas,“becoming an astronaut, or working for
JAXA”.
It is more important to firmly have a goalthat sets how to best utilize your own
future and life and how to accomplish it.
Additionally, Koichi (in reference to Koichi Wakata, JAXA astronaut and engineer)
often replied to “What kind of Astronautdo you want to become?” with a simple
but firm, “I want to become an Astronautthat my fellows will say, ‘I want to workwith that guy again’.” That is the exact es-

Many participated and listened attentively to

Mr. Matogawaʼs lecture on space at the event.
Sponsored by Kochi Houjinkai.

＊This interview was conducted at the San-

sui-en Hotel on the June 4. In cooperation

with, and supported by, the public benefit
association, Kochi Houjinkai.

35

sence. To be someone that within a group,
community, and collective is an existence
where they can show their gratitude andrespect. I often tell them to have a dreamthat understands the importance of beinga person with a great existence while weare working with others in this life.

I think a special trait of people from Kochi is their have strong voices. Everyone speaks
directly at you with a strong voice. They have nothing to hide. Many of them just give
you a straight ball. They don’t talk in circles. They come straight right at you. It’s a really
good feeling.

A place that children who dislike science want to comeI think it is a great thing. This year will be my 4th year curating the Science Museum in
Yokohama. The most important thing, I feel, is how long will the support continue. It
will be splendid in the beginning, however as time passes, funds for exhibitions, andbudget for renovations becomes hard to obtain. I can see it slowly becoming hard tomaintain, from personal experience. I believe a good science museum would be a place
where parents and children can come together and commune. That can, as much as
possible, mobilize volunteers, and have exhibitions that fascinate not only children but
parents as well.

We heard you came to Kochi yesterday, haveyou been to Kochi before?

Yasunori Matogawa: Profile
Born in Hiroshima and a doctoral graduate of Tokyo University.
He has taken part in diverse projects for the development ofscientiﬁc satellites. In 1980, he was a core member involvedin the creation of the space probe to investigate Halleyʼs
Comet. In 2005, he led in the planning for the Japan Aerospace Exploration Agencyʼs (JAXA) Space Education Center
and was the centerʼs first Chairman. He is often called
Japanʼs “Story Teller” of space and “The Father of Space
Education”. After completing his role with JAXA, he is still
known as an Emeritus Professor. Other roles that he has
led include, Curator of the Yokohama Science Center, President of the Non-Proﬁt Organization “Kodomo Uchu Mirai
Association”, Member of the Science Council of Japan, Jap-

There are often ships from the 5 surrounding prefectures that fish in the waters of Tanegashima Island. (JAXA’s headquarters are on Tanegashima Island) To
educate those fishermen, I often went to
the prefectures to what, should I say,“Fishery negotiations” with them. Kochi is oneof those prefectures. I often visited before
the “HAYABUSA” project, for more than 10
years, until 2003, I had been coming here
at least twice a year to come to connect
with the fishermen.
When you come to Kochi, have you sampled
a variety of our food?

anese Representative for the Council of International Space
Education and many others. His literary work includes, “人類の星の時間を見つめてLooking into the time when people
see the stars” (Kyoritsu Shuppan Co., Ltd.), “宇宙のひみつ
Q&A, Questions and Answer about the secrets of space”(Asahi Press Co., Ltd.) and many others. He was also thebackground to the creation of the main character [Yasuhiro
Matoba, played by Toshiyuki Nishida] for the ﬁlm, “はやぶさ／HAYABUSA”.

36

There was always a friendly get together
when I came, (laughs) and always an extraordinary get together at that.
You mentioned it quite often in your lecture(laughs) . What sort of impression did you
have?

In a few years from now, in 2019, upon the completion of the Prefectural and City Library,
There will be a “Children’s Science Museum.” What are your thoughts?

Would it be a science museum that has the support and cooperation of many people suchas volunteers and NPOs?
Not just limited to science, but including sports and other disciplines to create a place
where everyone can come together to talk. It would be great to see an exciting placeor central point where children who dislike science want to come as well (laughs).
Since the movie “HAYABUSA” and your large role in the film, please spare a few words foryour numerous fans here in Kochi.
It has become a generation where space exploration plans need to be created on an extreme large scale. I wish to see a new generation where space projects include the fullscale of the Earth, and for it to connect to ways to encourage society to work together
for their benefit in the future. In our times, being able to meet Halley’s Comet and tolaunch our satellites were the best moments of our lives. But in this time, the children
are living in the time of space. I want the children to grow, move forward and haveplans that are as wide as the space covering us with big scale ideas.
Thank you so much for your time today.

37

A Message from a Man Living in the 47th prefecture

Designing Your Way of Thinking

Makoto Umebara
Episode 11:

38

DesignerMusashino Art University, Visiting Lecturer[ Kochi Ice ] ProductThis cannot possibly sell!

100% Sun-Dried Salt

About 10 years ago today, Kochi Ice’s president, Mr. Hamamachi, and his wife vis-

Even though the packaging says, “Our Ice Cream is Yummy!” in truth, not only did

ited my office. Born in Tosa-Saga, Mr. Hamamachi grew up seeing the Myoujin-Su-

it not look tasty, I could not feel any intention or will from the packaging. When I

isan (a company in Kochi) just right around the corner. The company pioneered theanalyze why products do not sell, I found it to be miscommunication with the world.

famous Katsuo Tataki [Ippon-zuri Warayaki Tataki (Searing a whole bonito tuna fishCommunication is expression using phrases and words.

using an open flame fueled by straw)] method and Mr. Hamamachi, during his highFor example, a simple slogan, “This Tataki is delicious please buy some” only relays

school days, saw the factory grow and become a success right before his eyes. Sucha single meaning. By changing it to, “Caught by fishermen, Grilled by fishermen”,

a man came to my office with a request.

the strength has multiplied by 1000. Customers can imagine delicious tataki made“I’ve been selling ice cream for over 10 years, the company has hit a plateau andby strong, burly, traditional fishermen gathering the fish they caught and grilling

sales are not seeing any growth. So I have come for advice. I’ve meant to visit many

the fish with proven methods.

times, but feeling this is my last chance, I am here today.” Mr. Hamamachi uses or-“Tell me, isn’t there is a factory that produces natural Sun-Dried Salt in your home-ganic, pesticide-free fruit sourced from within the prefecture to make his ice cream.

town of Tosa-Saga? Why not use that salt to make your Ice Cream?” was the advice

It tasted delicious. However the product didn’t catch one’s eye due to careless label-

I had given. In less than 10 days he came up with some sample products. To mying “Clear Stream Fruit” and a poorly made pamphlet (Laughs). I remember snarl-surprise, Mr. Hamamachi had a keen sense of taste. I chose one of the samples anding, “What are you doing! This cannot possibly sell!” after looking at it.

started to design a product using the brand, “natural salt gerato.”39

I also re-branded the “Ice Kurin”, a popular and staple product and gave it the tagline “Crisp
and Lightly flavored Ice Kurin”, which directly gave the image of a straight clean taste andlow fat content.
On the cover of the packaging, I implanted a slogan for the company’s overview, “A COMPANY running around looking for the delicious!” Why? In Japanese the word, “御馳走”(gochisou , a feast or treat [meal]) has the “走” character which means to run. It instills
that the company runs around the prefecture. The concept of the new product was “Tosa’s
Organic Sun-dried salt Gelato”. The intention or motive of the product became clearer andeasier to see.
The other day when I picked up a newspaper, I saw an article about Kochi’s Ice Creams.
According to the article, a year after the packaging had been completely remade sales had
quadrupled. Following that success, the “Made in Tosa” and “おいしいんだもの (Oishiinda-

mono )” product lines that were created further pushed their sales.
SWITCH, ON!

The point is how to simply and without hesitation get into the mind of the listener andbest utilize the communication link that you have gained with that listener. By turning“ON” the opportunity at an industry fair like Tokyo Big Sight [Communication Switch],these products have received a joint production for Lawson’s (a popular convenience store
chain) in the “Natural Lawson” range. We highlighted two important points to sell; “nationally made = quality assured”. With exquisite quality and most importantly the manufacturer’s desire to create an amazing product, it was guaranteed to sell.
We are moving forward with the next goal to sell Kochi Ice overseas. The other day, when
I had met with the president, we discussed a fresh idea for the value of the product. I
also added, "We should not be making a product that runs from east to west, shouting,'I am delicious, please buy me' but rather we should be making a product that makes thecustomer says, "Please! Sell me this delicious product!" I also gave additional input to thepresident for a new idea for product development and growth for his business. I am excited and looking forward to what will happen next as the new idea. How well will it work?
Who knows, but I am enthusiastic and eager to see the results.
40

41

Extra by Yukinori Dehara

第四回

Episode 4. [ The gout has come ]The gout is here. Where? Straight to the knees. It isn’t an intense pain, but it is painful enoughto keep me awake at night. I was sure it was pain from my ankle or the toes on my foot after
from being hit by the occasional basketball, so I shrugged it off and ignored it. However, I finally persuaded myself to go to the orthopedic clinic in the neighborhood after I felt it was unbearable when sitting down to work. Seeing as there were no significant abnormalities to thebones and joints, the final suspect was gout. Thanks to the painkillers working, it was possible
to walk about in the evening. That day’s schedule was to bring in artwork to the gallery, attend
my high school reunion, and then finally the opening party for a group exhibition. All places todrink. I felt the responsibility to not drink and further inflame the gout but in the end I drank. It
was painful to go up and down the stairs, but I just shrugged of the pain. At the party my former
teachers were there. Friends and fellows arriving from overseas for the group exhibition also
participated. An author that I endeavored to hear and listen to was attending. My juniors fromschool had come together, and cute girls were all around. Wonderful sake from Kochi was tobe found. All of this was hard to resist but within easy reach. I just couldn’t hold back. In short,
at a place where people can be found happy, I knew it was impossible to not drink. In such aplace it would be hard to listen to people and its bad tempo to interject. I drank my sake anddrank tea and water in between each glass. Even with that, I declined going to the after party
and headed home. I felt a bit lonely as I’d rarely ever declined but I’d made a rational decision.
On occasion I would go out drinking alone. I feel that a perfect adult who is able to drink alone
is one who has set adrift their sadness and sorrow, and is heartless to this world. Even those
who seem bubbly exude a slight waft of the atmosphere. I can’t put a pin on it but experiencessuch as divorce, break-ups, and previous mistakes intrinsically attracts some females. I wonder
if perhaps the source of my gout is within that.
I felt a bit manly and mature. The gout has come.
42© 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.

43

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.

44

Kochi Eki-mae
Tram Stop

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Kochi
Police Station
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High School

OtemaePark

HiromeMarketHasuikemachi-doriTram Stop

Obiyamachi Street

Kochi International
Association

Police Box

Obiyamachi Park
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Tram Stop

Nippon Rent a Car

Otesuji Street
Kochi
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shrineATM

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Tram Stop
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Joto Park

OtemaeHigh School

Kochi
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Kochi City Hall

Orix Rent a Car
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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
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Kochijo-mae
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