The Yamanashi Grapevine
山梨グレープヴァイン
Winter 2008

Osano Memorial Foundation 20th Anniversary
Kosugemura
Hoshigaki, a taste of Autumn
Aokigahara Jukai
Washi - a Yamanashi Art
Meet the authors/Contact

Editor's note:

At the time of going to press it will
be way too late for the traditional New
Year's greetings, the day after setsubun
marking the new year of the old Japanese
lunar calendar was this past Monday and weare even going to just miss the Chinese New
year...but anyways welcome to this first Grapevine
edition of 2008! Along with the never-kept
resolutions towards a healthier life, the team has
also decided this year to work twice as hardfor introducing new aspects of the prefecture
and to keep spreading its charms to all of
our readers!


Mathieu BellierOsano Memorial Foundation

CommemIn 2007 the administrative board of the Osano Memorial Foundation conducted the following
three programs to celebrate the Foundation's 20th anniversary.
1) International Cooperation Youth Study Tour
During one week, from August 13th to 19th, a total of 25 people (including 5 junior high school
students, 9 high school students, 6 volunteer students and 5 supervisors) visited Thailand
for a study tour. In a country even hotter than Yamanashi Prefecture, we managed-through a
hard schedule of school visits, home-stays in a hillside tribal village and volunteer activities
in slums-to raise awareness and deepen youths' understanding towards the value of peace
and international cooperation by experiencing the activities of Japan Overseas Cooperation
Volunteers, fostering exchanges with locals and visiting schools. We hope that what eachparticipant has experienced will be useful in many future situations and give them much foodfor thought.
Participants became very close friends and developed strong ties, so that now, even though
the study tour is over, they are still actively taking part in international events in their schools,
local communities and various other places. As the organizers, we would be pleased if it
has helped them to look towards and play an active part in international exchange, global
understanding and international cooperation.
2) Prefectural Citizen's Day Commemorative Event "International
Festa 2007"
To celebrate Yamanashi Prefectural Citizen's Day (20th of November),commemorative events were organized during two days, on the 10th andthe 11th of November in Kose Sports Park. The Osano Memorial Foundation
held in collaboration with the Yamanashi International Association the"International Festa 2007". The public was thrilled by the African music
concert of Ousmane Sankhon, the folk music of the Yamanashi African music
band Donshaka People, the salsa and the merengue show of the Peruvian
singer Magnolia, and the really cute performance of the Yamanashi Brazilian
school Pitagoras and the Labo International Exchange Foundation kids.
The participants of the study tour performed the para-para dancing they used
for introducing Japanese culture in Thailand, and shared their experienceswith the public through a quiz about living conditions in Thailand. In the"World Gourmet" booths set up around the stage, visitors could enjoy foodfrom Brazil, China, Korea, Thailand, Bangladesh and Haiti.
3) Osano Memorial Foundation 20th Anniversary Commemorative Support Program
To promote internationalization in Yamanashi, every year the Osano Memorial Foundation
distributes 100,000 yen to prefectural associations working in the fields of international
exchange, international cooperation and multiculturalism. This year we decided to double theamount of our support and as of December 2007, 9 associations have benefited from thisprogram.

morative Programs

20th AnniversaryKosuge Village
Paradise Tucked Into
The Tama River

Mountainside konnyaku fields

Riverside fish-breeding tank

Access:

Otaki "Male" Waterfall

Fujikyu Bus service from JR Uenohara Station to Kosuge-no-Yu and Matsuhime Pass (Weekdays and Holydays only, Spring through Autumn). Nishi Tokyo Bus

Ask any Yamanashi resident what the top local attraction is, and no doubt they'll reply with a locale
in or around the Kofu Basin or the northern side of Mt. Fuji-rarely you'll hear mention of Kosuge Village.
But tucked away in the northeastern mountains of Yamanashi lies this quiet, little hamlet full of enoughnatural beauty to rival that of the larger cities and towns in the Prefecture. And while many Yamanashi
residents might inadvertently overlook the village's charms, residents of the bordering Tokyo Prefectureand surrounding National Capital Region are increasingly turning their eyes towards Kosuge.

the Mountainside by Jonathan Smith
The close ties between Kosuge and the Greater Tokyo Area are only natural-or geographical, to be
more precise. Kosuge Village is part of the headwater area of the Tama River, which flows down throughTokyo Prefecture towards the Tokyo Bay. The Tokyo Metropolitan Government Bureau of Waterworks,
in fact, owns land in Kosuge in order to ensure that Tokyo's tap water be as clean as possible. Kosuge,
incidentally, had installed a full sewage system by a relatively early time for Japan. The Tokyo Universityof Agriculture has also recently refurbished an old schoolhouse in the village and turned it into the "TamaRiverhead University," where both students and the general public can learn about sustainable living
through hands-on programs in forestation, agriculture, landscaping, woodworking, and other areas.
Many residents of suburban Tokyo and Greater Tokyo Area, too, have stopped flowing down
towards the hustle and bustle of downtown Tokyo, and started to go against the current, heading towards
the natural tranquility of Kosuge. Elementary school students from the Tokyo Area go on river trekking
trips up the Tama River to learn more about the source of their tap water. The riverbed just downstream
is filled on the weekends with fishers both amateur and professional, many of whose cars carry license
plates from Tokyo or Saitama Prefectures. The brook trout, rainbow trout, and seema that are fishedhere can be tried at the restaurant in the nearby Kosuge-no-Yu, an extensive hot spring spa frequented
by companies and social clubs from the National Capital Region. And many of those bathers choose to
take in the springs after a day of exploring the mountain trails that are filled with visiting photography andtrekking enthusiasts-the path that traces the southern border of Kosuge from the breathtaking Matsuhime
Pass to Mt. Daibosatsu is particularly popular now.
Yet exchanges between Kosuge and the National Capital Region do not stop at just weekend
excursions. Tokyoites make up the bulk of respondents to the village government's initiative to invite
people to rent homes in the village-or enter pre-existing ones. Official advertisements to marry Kosuge
bachelors were started more than a decade ago as yet another countermeasure for population decline,
and the local government has so far played Cupid to over a dozen happy couples.
Though a major reason for Kosuge's close connection with the Tokyo Area is its relative easeof access from the metropolis, Yamanashi residents need not miss out on all the fun for long. A tunnel
between Kosuge to the Yamanashi city of Otsuki is scheduled to be completed by 2013, and would cut
driving times between the two municipalities by half. No doubt many a Yamanashi Resident would be
surprised to find sites hard to find in any other corner of the prefecture; such as the precariously steep
fields along the mountainside where konnyaku (a tuber whose starch is made into edible gelatin) is
raised, or the small wasabi fields that dot the riverside path towards the curiously shaped and appropriately
named Otaki (or, "Male Waterfall"). It is the little surprises like these that make a visit to Kosuge Village aperfect break for both neighboring residents and city-weary travelers.

The Official Kosuge Village Website:from JR Okutama Station to Kosuge-no-Yu (must change buses halfway).

http: //www.vill.kosuge.yamanashi. jp/

Hoshigaki: a Taste of Autumn

by Mathieu RellierW

hen autumn falls on Yamanashi,
not only does maple foliage start toslowly turn red and yellow, but anorange fruit begins to pop up in frontof many houses all over the prefecture.
No, these are not the traditional jacko'-lanterns of Halloween, but rather
kaki (persimmons as they are mostly
known outside of Japan)-or more
precisely, its dried form: hoshigaki.
The origins of kaki are unclear,though they most probably came from
China. They have been grown in Asia
since antiquity and were introduced toAmerica and Europe during the 1800s.
Their cultivation in Yamanashi is said
to have been encouraged first by
the famous warlord Takeda Shingen,before expanding in the eastern partof the Kofu basin at the beginning of
the 20th century. Home of the famous
big-sized koshu hyakume variety,
Yamanashi is now the third largest
domestic producer of hoshigaki (driedpersimmons), which have become
a local specialty alongside peaches,
grapes and plums, to name only a few.
Walking in November through thenarrow streets of the Enzan Matsusato
area in Koshu City-the heart of thehoshigaki tradition in Yamanashione is surprised by the brightcolor of freshly peeled and hanged
hoshigaki dotting the landscape.
From simple poles in front of houses
to big scaffolding-like structures infarmers' gardens, hoshigaki are almost
everywhere, and before turning intomuch appreciated year-end gifts
for friends and relatives, they makethe delight of photographers andpedestrians looking for authentic
autumnal sceneries.
With more than a thousand different
varieties, kaki vary greatly but can bedivided roughly into two categories:
astringent (shibugaki) and nonastringent (amagaki). Astringent kaki
contain high levels of soluble tannins,and thus cannot be eaten without
softening (artificially with chemicals
or naturally by exposure to light) or
before a very advanced ripened stage.
Non-astringent kaki are, despite theirname, not tannin-free but are far lessastringent and can be savored firm
like an apple. However, when it comesto making hoshigaki, only astringent
kaki are used, because when they dry
the astringent taste disappears (thesoluble tannins become insoluble andthus do not dissolve inside the mouth)
and the level of sugars increases morethan it would for non-astringent kaki,
resulting in a very sweet and moist
dried fruit.
We here at The Grapevine wanted
to check this out ourselves, so we
infiltrated a farming family in Misaka
and had a hoshigaki hands-on
experience-under the supervision ofa sweet 82 year-old expert grandma!
Just follow these steps!

Step 1 Picking
Kaki trees grow naturally with little to no human attention, and arevery prolific, producing a significant quantity of fruits every year.
To pick up kaki out of harm's reach, a long bamboo tool cut in two
at its extremity is used to transfer them safely into the bucket. At
this stage kaki (the koshu hyakume variety) are almost the size ofan orange or a big apple.
Step 2 Stem and Calyx Cutting,and PeelingAfter having shortened with a knife
the stem to an appropriate size(around one centimeter) and neatly
cut the calyx, the skin is peeled witha normal household peeler.
Step 3 Binding
In order to hang kaki easily
afterwards, they are tied two
by two with a string.

Step 4 Boiling
Kaki are boiled for a few
minutes to prevent molding,which darkens their color.
Professionals also often
fumigate them with sulfur.
Step 5 Hanging
The best way for drying kaki naturally
is to hang them outside in a sunny andwindy place for two or three weeks. It canbe anywhere: clotheslines or balconies,
under eaves...
Step 6 Massaging
Once the surfaces of the kaki are dry enough, they are massaged
one by one in order to break up the inner pulp and bring out the juice
to the surface. Kaki then dry easier and become more tender. Whenthey are dry enough, the sugars contained inside crystallize and form
a white powder on the skin. Kaki that have shrunk dramatically (tothe size of a mandarin orange) are ready to be eaten and enjoyed.

Aokigahara Jukai - 青木ヶ原樹海
Aokigahara Jukai is a wide woodland of over 3000hectares that spreads out at the base of Mount Fuji inJapan. It is also known as the Aokigahara Sea of Trees.

The majority of people go there for its genuine,
undeveloped wilderness. The forest accommodates
over 100 varieties of rare plants in and it is home to over
200 wild animals such as martens and weasels. You canoften find delicious wild mushrooms growing in its mossy
grounds; this is truly a primeval forest full of living things.

In the lava tunnel, you can see
the original ropy lava floor.

Access: from JR (Japan Rail) Shinjuku station, take the Chuo line until Otsuki station and transfer to the Fujikyuko line until
Kawaguchiko station. For further information please visit Fujigawaguchiko Sightseeing Information htttp: //www. fujisan.ne. jp/index_e.php

There was an eruption
on the northwest side of Mount
Fuji in 864, and a great amountof lava filled up the large lake
Senoumi ( せ の 海 ), which formed
the Aokigahara jukai and divided thelake into three lakes now called
Saiko, Shojiko and Motosuko.
The forest is only a few hundredyears old, therefore, the surface
is actually mantled by rotten
leaves and stems rather thansoil. The lava streams createdareas of striking beauty bothabove and below Aokigahara
forest. Saiko Bat Cave is one
example. The locals discoveredit and made it accessible sometime later. Inside the lava tunnel
it is dark and damp with the cooldraft that blows on the side of
the tunnel. The short magnetic
lavacicles that hang from theroof and the wave-shaped lavaflow field marked the history oferuptions, and the fact that thiswas once part of a lake. Thelava tunnel is sometimes as wide
as 5 meters, though it is often
narrower. Before you could
reach the bat cave, you have tostoop to get through the tunnel.
It is almost too dark for humaneyes to see, but maybe just dark
enough for the bats. There are
currently 5 different types of bats
inhabiting the site. The Bat Caveis generally closed to visitor
during the hibernation season,
which is around December toMarch. If you missed the season,
then there are also the Ice Caveand Wind Cave that have beendeveloped as tourist spots.

On the other hand, theAokigahara Jukai is also known
for its mysteriousness. The
dense and thick forest covers
most of the noises away, eventhe noise of cars rushing throughRoute 139; therefore, no sounds
can be heard other than those
produced by the forest itself.
This makes the innocents tobreak away from their lost routes
even harder. Furthermore, as
the forest floor consists ofmassive magnetic iron deposits
underground that cause
compasses to go haywire every
now and then, to enter the forest
without a tour guide is considered
to be a very dangerous choice.
The local people and officials
hope people could enjoy thewonderful nature in the forest
only and nothing else. There aremany entrances to the forest, andthere is no requirement to apply
for an entry permit. Once youenter the forest, please follow thepathway, which has been createdwith stones and trees by the
locals after years of inspection.
The Grapevine team
had the opportunity to explore
the forest accompanied by anexperienced guide. The pathway
was somehow darker thanoutside, with trees as tall as
the sky that could easily cover
the daylight. The surrounding
trees that all look similar withminor differences make it easy
to lose one's way. There is
not particularly much sign ofhuman contact along with thechilly breeze; I can image thefear and panic when people got
lost. After saying that, I tagged
along carefully to the guide
while enjoying the phytoncide
distributed from the forest; it was
like having a green shower. The
guide pointed out a number ofrare plants throughout our way,such as the wax flowers andalnus firma. Many lava burrows
can be seen on both side of thepathway as if the underground
could be passed freely. Later,
we were shown by the tour guidethat compasses only go haywire
in some places, due to the lava
rocks on the ground. That wasvery impressive.
Recent littering havecaused problems for the officials
and locals. People throw all sortsof rubbish on Route 139 and theexhaust gas generated from cars
has been gradually affecting
the forest. Aokigahara Jukai
provides an outstanding sourceof nature and scenic wonder.
Even the legends increased theforest's somewhat mysterious
charm. If you ever have a chance
to visit Yamanashi Prefecture,
don't forget to stop by and enjoy
the breathtaking scenery of
Mount Fuji and the Aokigahara
Jukai.

by Yi-Mei LeeWashi - a Yamanashi Art
Without a doubt the dichotomy of high technology and traditionis always mentioned when discussing the image of Japan. The magic
feeling of creation in these dichotomous times is unique, and art, in
its essence, can provide it.
By Érica Tanaka

Nishijima Washi - Yamanashi's Washi

decorate your room to wall papers and wall

production to support the longevity of this art,

clocks with unique designs. These activities

and is also considering to dedicate more time

Yamanashi is famous for its wine,

aim to promote the uniqueness of washi

to Calligraphy lessons.

fruits and industries and is also nationallymaking and it is an opportunity to find future

renowned for its Japanese traditional

washi-loving artists.

artistic products such as suzuri (see theprevious edition of The Grapevine) and the

The Past, Present and Future

Wa s h i - n o - S a t o h a s a l s o b e e nholding various seminars and training
workshops to help perpetuate papermaking
production. Also, by holding events andmanufacture of washi (literally, "JapanesePapermaking has a history of overexhibitions, visiting schools, and receiving

paper"), which is made by hand. The

430 years in Yamanashi with its origin in thevisits from school children and researchers

prefecture has been cultivating the traditional

techniques brought from Shizuoka Prefecture

to experience and experiment about

art of papermaking, and washi production is

by Seibei Mochizuki. There were times whenpapermaking, the facility has been playing

active in Minobu and Ichikawamisato Towns,

washi production boomed in the prefecture

an active role in its promotion, research andwhich are considered the homeland to theand there was an abundance of raw material

development.

practitioners of shodo calligraphy. Especiallybeing turned into paper. But nowadays, thethe local Nishijima Washi, produced in

washi industry of Minobu and Ichikawa Towns

Minobu town is very renowned all over Japan.

are what remain of that illustrious past. With

Aside from shodo, washi can

The Tradition Goes On

The main ingredients for thethe market pressures from imported products

been used in the creation of various interior

production of Nishijima Washi are koshi

from foreigh countries, and the aging of

ornaments, traditional Japanese sliding doors(recycled papers made from the fibers ofcraftsmen who retain the papermaking- shoji, fusuma -, interior decorative typical

Mitsumata and straw), which are blended

techniques, even in the homeland of washi,

ornaments, Japanese lanterns, and even forand form a texture appreciated by manyit has been hard to sustain the production of

special wallpaper that does not emit house

Japanese calligraphy practitioners and artists

raw materials.

dust.

who are keen on craft, papermaking anduniqueness.

Among many utilities, washi is

Moreover, followers of traditionalcommonly used to print school graduation

drawing letters - etegami, usually sent when

Washi is not only the privilege ofcertificates due to its lasting and beauty. So

the seasons change -, or drawing with cutting

Japanese calligraphers. We paid a visit tosome of the schools that adopt high-quality

paper techniques - kirigami- just to name a

Nakatomi Washi-no-Sato (the "homeland ofwashi for printing their graduation certificatesfew, help perpetuate the uniqueness of thewashi") in Minobu Town, where visitors canare growing their own raw materials in orderwashi tradition to future generations.

experience the art of making washi paper.

to guarantee its production for their students.

From moving the mixture back and forth on

Another influence is that due to the diffusion

the mold, according to the individual visitor'sof computers and less hours for shodo

imagination, one can create a variety of

training, its practitioners are decreasing. Theinterior ornaments, from fans and lamps to

local government has also been subsidizing

Access: by train take the Minobu Line from Kofu and stop at Kaiiwama station, 5 minutes by taxi. For further information please visit http://www. town.minobu. lg. jp/washi/index.php

わ

し

やま なし

げい じゅつ ひん

和 紙 －山 梨 の芸 術 品
に ほん

ぎ ろん

さい

かなら

い

でんとう

に こうたいりつげんきゅう

日本のイメージについて議論になる際、必ずと言っていいほど、ハイテクノロジーと伝統の二項対立について言及されます。
に こうたいりつ

いっそうけんちょ

げんだい に ほん

じ ぶん

て

つか

もの

つく

も

み りょく

れき し

ほこ

とくべつ

こういった二項対立が一層顕著になっている現代日本においては、自分の手を使って物を創るということが持つ魅力は特別
ほんしつてきげいじゅつさくひん

そうぞう

とき

ひと

かん

どうよう

い

なもので、それは、本質的に芸術作品を創造する時に人が感じるものと同様であるとも言えます。

たいけんにしじま わ

し

やまなし

わ

し

西嶋和紙－山梨の和紙
やま なし

くだ もの

でんとうてきこう ぎょう など

ゆう めい

こうげいひんすずり

ほん し ぜんごう

日本の伝統的な工芸品である硯（本誌前号を
らん

て

す

わ

し

ひろ

し

けん

せいさん

しょう

全国的に広く知られています。県も生産を奨
れいでんとうてきわ

し さんぎょう

しょどう か

励してきたこの伝統的な和紙産業は、書道家
おお

はいしゅつ

ち

し

げんざい

を多く輩出する地としても知られている現在
み のぶちょう

いちかわ み さとちょう

さか

さん

わ

にしじま わよかした

み のぶちょうの身延町や市川三郷町で盛んですが、身延 町
し

し

おお

しょどう

産の和紙は、西嶋和紙と呼ばれ、多くの書道
し

げんりょう

おも

みつまた こ

し

みつ

す

あ

西嶋和紙の原料の主なものは、三椏故紙（三
また

げんりょう

わ

し

いち ど かみ椏を原料とした和紙で、一度紙として漉き上
いな わらがったもの）と稲ワラで、それらをブレンド
かみ す

ぎ じゅつ

たか

することにより、紙漉き技術の高さだけでな
かみ

こ せい

じゅう し

しょ どう かげい じゅつ かく、紙 の個 性 も重 視 する書 道 家 や芸 術 家 か
ぜっさん

かみしつ

じつげん

わ

し

した

き かい

に ほん

しょ

どうかんけいしゃ

かぎ

道関係者だけに限られているわけではありま
こんかい

われわれ

せん。今回、我々グレープヴァインスタッフ

し

した

おぼ

ほうもんしゃみ のぶちょうしょうらい

わし あいこう か

き たい

こ

げんざい

過去、現在、そして未来
やま なし

わ

し づく

れき し

やく

ねん まえ

山 梨 の和 紙 作 りの歴 史 は、約 430 年 前 にさもちづきせい べいひとかのぼることができ、望月清兵衛という人が
げんざい

しずおかけん

かみ す

ぎ じゅつ

つた

現在の静岡県から紙漉きの技術を伝えたのが
はじ

い

ご

げんりょう

始まりであるとされています。以後、原料の
めぐ

けん

わ

し さん

つづ

なん ど

おうごん じ だい

けいけん

ざんねん

み のぶちょう

み さとちょうわ

し さんぎょう

せきじつ

えいこう

くら

三郷町の和紙産業は、昔日の栄光に比べると
かげ

み

げんじょう

かいがい

陰りが見えてきているのが現状です。海外か
あん か

せい ひん

りゅう にゅう

し じょう きょう そう

らの安 価 な製 品 の流 入 によって市 場 競 争 が
ましょく にんこう れい か

ぎ じゅつ

けいしょう

むずか

わ

し

技術の継承が難しくなってきています。和紙
ふるさと

し

ち いき

の故郷として知られる地域においても、それ
れいがいせいさん きぼいじは例外ではなく、生産規模を維持するのはま

わ

しょ

かたむ

かみ

す

へ

や

いろど

あか

と けい

わ

し

トリー、時計ストリーといった、和紙ででき
さまざま

ようひん

せいさく

むずか

わ

し

さまざま

よう と

し よう

和紙は様々な用途に使用されていますが、そたい きゅう せい

うつくひろ

きん ねん がっ こう

し よう

そつ ぎょう しょう

なか

わ

し

は けん

がっこう

じゅぎょう

いっかん

ふ きゅう じ ぎょう

おこな

じ どうせい とう

い学校の授業の一環として、児童生徒を受け入
かみ す

たいけん

わ

し

れて紙漉き体験をしてもらったりと、和紙の
ふ きゅう

おお

やくわり

は

ほか

よ

普及に大きな役割を果たしている他、より良
ひん しつ

わ

し

せい さん

ちょう さ けん きゅう

かい

かつやく

発機関としても活躍しています。
でんとう

つづ

そして伝統は続く
しょどう い がい

わし書道以外にも、和紙はさまざまなインテリア
ようひん

もち

しょう じ がみ

ふすま

はじ用品に用いられています。障子紙や襖に始ま
そう しょく ひん

あか

きん ねん

り、インテリア装 飾 品、灯 り、また近 年 でしょうこうぐんたいさく

かべがみはシック ･ ハウス症候群対策として壁紙にもし よう使用されています。
さら

きんねん

ふ つう

て がみ

え

て がみ

ひと

ふ

更に、近年は、普通の手紙ではなく、絵手紙
き

がみ

つか

え

か

さい

わ

し

ひろ

えていますが、そういった際にも和紙は広くもち用いられています。
た

るい

み

わ

し

でんとう

しょう

さまざま

ほうほう

も

このように、他に類を見ない和紙の伝統を将

げんりょう

らい

みつまた

じ ぶんたちしそつ ぎょう しょう しょそだ

す

原料となる三椏を自分達で育て、それを漉い
つく

わ

つか

がっ こう

て作 った和 紙 を卒 業 証 書 に使 う学 校 もあり
がっこう

しょどう じ かん

せ だい

つた

来の世代に伝えていくため、様々な方法が模さく索されています。

げんしょうけいこうます。学校における書道時間の減少傾向やパ
など

ふ きゅう

しょどう

ひと

かず

が減ってきていることから、県が和紙の生産へ

か い いわ ま えき

しょく いん

学校へ職員を派遣して普 及 事業を行ったり、書にも広く使用されています。中には和紙の

きます。
の

がっ こう

を書いたり、切り紙を使って絵を描く人も増

ソコン等の普及により書道をたしなむ人の数

み のぶせんじ

おこなかすます難しくなっています。

た様々なインテリア用品を製作することがで

こう ふ えきほ

いちかわました。しかし、残念ながら、身延町や市川

なか

訪問者は、うちわや部屋を彩る灯り、タペス

でんとう

はつ き かんせいちょう

業は成長を続け、何度かの黄金時代を経験しわく

ほうもんしゃしぎょうの耐 久 性 と美 しさから、近 年 学 校 の卒 業 証

しわ

い品質の和紙を生産するための調査研 究･開

たい けん

く

さと

調 達 にも恵 まれたこともあり、県 の和 紙 産

かみ す

傾け紙を漉き、イマジネーションを駆使して、

し

かいさい

訪問者は紙漉きを体験することができます。
枠の中に和紙の原料を入れ、前後左右に枠をふます。また、イベントの開催をはじめとして、

ほう もん しゃわく

じ かんすう

様々なセミナーやワークショップも行ってい

み らい

ほうもん

さ ゆう

しょどう

さまざま
か

さと

ぜん ご

ご

けんとう か だい

わ

し

い

ほ

産業を保護するとともに、書道の時間数を増

和紙の里では、和紙の伝統を保持するための、

わ

げんりょう

ば

います。

ふるさと

し

じ

やすことも検討課題となっているそうです。

しとみ和紙の里」を訪問しましたが、そこでは、ながが将来の和紙愛好家となることが期待されてわ

は、和紙の故郷ともいうべき身延町の「なか

おこな

さんぎょう

わ

厳しさを増し、また職人の高齢化によって、といっても、和紙に親しむ機会は、日本の書

ほ じょ

かん

きび

らも絶賛される紙質を実現しています。

たいに対し補助を行ってこの長い歴史を誇る地場

ちょう たつ家に親しまれています。
にしじま わ

どくそうせいさん ち

ご覧ください）や手漉き和紙の産地としても、ぜんこくてきかみ す

感じ、和紙に親しみを覚えることで、訪問者

山梨はワインや果物、工 業 等で有名ですが、
に ほん

とお

こういった体験を通して、紙漉きの独創性を

げ しゃ

けん

ふんてい ど

くわ

わ

し

せいさん

アクセス：甲府駅から身延線に乗り、甲斐岩間駅で下車し、タクシーで 5 分程度になります。詳しくは http://www.town.minobu.lg.jp/washi/index.php をご覧ください。

Meet the authors
Yi-Mei Lee wanted to visit the Aokigahara forest ever since she arrived in
Yamanashi Prefecture. It was its mysteriousness and the natural beauty that
attracted her (and nothing else, so she said). It was supposed to be a simple
trip to gather materials for the article, but she got lost halfway through. She said
that she was able to hear noises from Route 139, but still couldn't figure theway out, so she stayed where she was and waited for someone to rescue her.
Luckily, her colleagues found her, after they took a photo of her looking terrified.
The story above is a work of fiction, any resemblance is purely coincidental.

Mathieu Bellier, second year CIR from France, turned into a fruit farmer for a
day and was so proud of his hand-made hoshigaki that he even thought for asecond to embrace a new professional career in Yamanashi! However he still
has a lot to do to bring the prefecture and its French sister department Saôneet-Loire closer before he can retire and live off what grows in his fields.

Érica Tanaka is a 3rd year Brazilian Coordinator for International Relations in
Yamanashi. She was delighted to have experienced the energy of the pyramids
and people of Mexico and the warmth of Miamians while Yamanashi wasfreezing this past winter break. After making washi, she is looking forward towriting about the history of Nipo-Brazilian integration, and is determined to keep
following the paths of shodo as a means to find her own way through its strokes.

American CIR Jonathan Smith is seen here deep within the forest, soaking up
the minus ions that waft out of Kosuge’s Otaki Waterfall. When not reveling inpseudoscience or tittering before suggestively-shaped natural features, though,he enjoys exploring the many other out-of-the-way gems hidden in every cornerof Yamanashi. He returns from a winter sojourn in Mexico and Miami tanned
and ready to take on the next nook and/or cranny the prefecture has to offer.

Produced and printed with the sponsorship of theOsano Memorial Foundation.
Send your thoughts our way! For Reader's Corner submissions, freesuscriptions, or change of address, please contact :The Grapevine Editor
International Affairs Division, Yamanashi Prefectural Government
1-6-1 Marunouchi, Kofu-shi, Yamanashi-ken 400-8501
JAPAN
TEL: +81(0)55-223-1436 FAX: +81 (0)55-223-1438
Past editions of The Grapevine viewable at: www.osano-memorial. or. jp