I proud of this Japanese fire festival “Toudo”. Tondo is the Japanese local fire festivals which are held in many places around 15th January (Ko shogatsu). They bring Shimenawa (enclosing rope) which has been use in their house on New Year’s Day and make big rorch by banboo them. Shimenawa are lengths of laid rice straw rope used for ritual purification in the Shinto religion. I went to Shodoshima island and take photographs of Toudo festival. The shapes of torch are different by each area in the island. People talked with each other around the fire. It was so beautiful Japanese annual festival. 続きを読む 火を囲み朝日を出迎える、小豆島のとんど Tondo at Shodoshima island
My friend Mr. Arata Uesugi and his wife opened new shop and cafe “usuqefare” at Nakayama, Shodoshima island of Seto Inland Sea, Japan. The shop sells accessories and clothes which are selected a sense of beauty. Furthermore, They make leather goods from large wild animals (wild boar and deer) that live in the island. 続きを読む 島の日常と獣の革「うすけはれ」 usuqefare at Shodoshima island
Shodoshima which is located Seto inland sea, Japan is called “The Island of Kabuki.” The village kabuki performance in Hitoyama and Nakayama, Shodoshima island. When you visit the Farming Village Kabuki Stage, be sure not to miss the nearby Nakayama Senmaida Paddy Field. These paddies make ingenious use of the mountain slopes, and allow one to follow in the footsteps of previous generations. 続きを読む 江戸時代から残る小豆島の地芝居「肥土山農村歌舞伎」「中山農村歌舞伎」The village kabuki performance at Shodoshima island
Nakayama is hilly and mountainous area which is located center of Shodoshima island.
The Komame eating place is there.
Although it isn’t easy to reach by public transport, Komame eating place and Nakayama area are popular destination for tourists.
The torch procession to drive away crop-eating insects in Shodoshima island.
“Mushiokuri”(The torch procession to drive away crop-eating insects) is traditional event to prevent damage from insects in Shodoshima island.
In the two places (Hitoyama and Nakayama), the traditional events are left. It is also a day for celebrating the harvest. The events becomes widely known from one’s appearance on the movie “Yokame no Semi (Cicada on 8th day)”.
Mushiokuri (The torch procession to drive away crop-eating insects) at Hitoyama, Shodo island
Date : 2nd July 2017
Time : 18:00-
Place : Tamonji temple, Hitoyama, Shodo island [Google Maps]
(2151 Hitoyama, Tonosho town, Shozugun, Kagawa pref., Japan)
Mushiokuri (The torch procession to drive away crop-eating insects) at Nakayama, Shodo island
Date : 8th July 2017
Time : 18:00-
Place : Mt. Yufune , Nakayama, Shodo island [Google Maps]
(1713 Nakayama, Shodoshima town, Shozugun, Kagawa pref., Japan)
These photos are Mushiokuri in Nakayama regeon, Shodo island.
Mushiokuri are the trasitional event to prevent damage from insects in Shodo island. This traditional usages have existed since the Edo period.
Children walk crossing a rice field on a narrow path, swinging large burning torches.
“Conch rock cave ruins”, the Jomon period ruins in Shodoshima island, Seto Inland Sea, Japan. The Kankakei gorge, there is a huge rock that is similar to the shape of conch. There is a hole on the back side of this rock. People live in this cave at the Jomon period.
I went to the gorge of Kankakei at Shōdoshima island, Seto Inland Sea with guide map of Edo period. It becomes particularly spectacular during the autumn color season. In 1927 Kankakei was selected as one of the 100 Landscapes of Japan.
Morikuni is a sake brewery at Shodoshima island, Seto Inland Sea. They opened bakery shop near the brewery. They treats only rolls which is made from sake rice. You can eat in the shop with ceffee. Recipe was produced by Ristorante FURYU,interior was designed by dot architects and logo was designed by UMA.
FURYU is Italian restaurant at Shodoshima island, Seto Inland Sea, Japan. It’s located on a small rise of land near Kusakabe port of the island. The restaurant specializes in Italian cuisine with local food stuff. The ambience in the Italian restaurant was delightful.
Shodoshima island has been home for centuries to a flourishing shoyu (soy sauce) making trade, with many shoyu makers still using traditional wooden barrels as they engage in a subtle dialogue with the microorganisms that inhabit the earthen-walled storehouses to create a deliciously fermented brew.
I visited Yamaroku Shoyu in my first year here. I was amazed by the incredible flavor of the shoyu made by the powerful shoyu artisans and at how they were determined to engage with something, even though the microorganisms at work are invisible to us.
Shodoshima, shoyu island. The rich fragrance of shoyu pervades the town, and the wooden pillars and joists of the storehouses are inhabited by the microorganisms that make the shoyu. The scientific mechanism of how the microorganisms actually work to create such flavorful shoyu is apparently still not clearly understood, or as an artisan told us, “For some reason, it makes good shoyu.”
As to why this island kept using the cedar barrels that are unparalleled for natural fermentation even though shoyu storehouses all over Japan changed from using wooden barrels to stainless steel tanks after the war, the artisan told us, “It’s just because they couldn’t afford to buy tanks,” but I think the people of Shodoshima knew somehow that shoyu made with care in cedar barrels was more delicious. It may be the aroma of shoyu from generations past that wafts across this island even today.
When talking with Yasuo Yamamoto, a fifth generation soy sauce brewer whose family established Yamaroku Soy Sauce company around 150 years ago on the small island of Shodoshima, it is surprising how the conversation spans over twenty years or even one hundred years to include not only the specifics of his soy sauce trade but also things about his home island and about Japan.
“If the craftsmen who are able to make these wooden barrels completely disappear, then by the time we reach my children or my grandchildren’s generation, when these wooden barrels are no longer any good, they will not be able to make soy sauce.” This will be a problem not just for soy sauce, but also for the basic flavoring ingredients of Japanese cuisine such as vinegar, mirin, miso, and sake, all of which are brewed and fermented. That means these ingredients could only be made in metal tanks, so the preservation of wooden barrels is connected to the protection of Japan’s food culture.
Mr Yamamoto has accompanied one of his island’s most skilled carpenters to study with a unique craftsman in Osaka who specializes in the making of wooden barrels, in order to learn his techniques so that they can continue to prepare soy sauce in wooden barrels of their own making.
It takes four years to make each batch of soy sauce, from the first preparation to the finished product. Mr. Yamamoto’s viewpoint may arise from his daily life as a brewer of soy sauce so that, perhaps like a city-planner, he thinks in terms of decades and even centuries.
You can eat many kinds of delicious food in the season of the palate of Japan. The Olive’s “Shinzuke (新漬け)” is pickled olive and local products at Shodo island, Seto Inland Sea. It is different from foreign pickled vegetable with oil or vinegar. The production process is very simple. Because the important point is freshness of olive for non-oxidizing. Thus you should eat the local food near Shodo island.
EAtBEAT! which was supported by “Shikoku Taberu(eating) Magazine” took place at Shodoshima island. They recorded the sound of cooking like cutting vegetables, frying shrimp of Seto Inaland Sea and eating noodle. And furthermore they composed and played music in real time.
I went to kominka cafe “Tako no makura” at Shodoshima island. The term kominka refers to traditional Japanese houses, especially ones built a long time ago. Recently in Japan the traditional Japanese construction methods using wood as the main material are being looked at again and there have been an increasing number of attempts to preserve kominka (old house) on the verge of demolition.
Date : 4th August 2013
Time : 10:00-12:00
Place : Olive Park, Shodo island
(1941-1 Nishimura, Shodoshima town, Shozugun, Kagawa pref., Japan) [Google Maps]
Precondition for joining : From 3rd grade in elementary school to 3rd grade in junior high school (50 people)
participation fees : Free
Tel : 0879-82-2200
Ryōji Arai is a Japanese illustrator. His production of picture books is both large and varied – from small books for toddlers, to picture books of nonsense, fairy tales and poetry, both written himself and by other writers. He has also worked with advertising, magazine illustration and theater set design. For his career contribution to “children’s and young adult literature in the broadest sense” he won the Astrid Lindgren Memorial Award from the Swedish Arts Council in 2005, the largest cash prize in children’s literature.
Arai was born in Yamagata in 1956 and resides in Tokyo. He studied art at Nippon University.
I post some photos which I took in the workshop 2012.
The location for the movie “Kiki’s Delivery Service” is Shodo island at Seto Inland Sea. Shodo island’s rich nature surrounded by the mountains and the sea is in order for the original piece. The premiere Kiki is played by Ms. Fuka Koshibai, the madam of bakery is by Ms. Machiko Ono and her husband is by Mr. Koji Yamamoto. You can see some photos of the location on official Facebook page.
“Kiki’s Delivery Service” is famous animation movie by Studio Ghibli.
The original children’s literature will be remake as a live-action film version.
Furthermore, the stage may be an island in the Seto Inland Sea.
The movie cranked in late May, 2013.
Kiki’s Delivery Service (Majo no Takkyubin, lit. Witch’s Express Home Delivery) is a children’s fantasy novel written by Eiko Kadono and illustrated by Akiko Hayashi. It was first published by Fukuinkan Shoten on January 25, 1985. It is the basis of the Studio Ghibli anime film of the same title.
The book won numerous awards in Japan. Encouraged by this and by the success of the film, Kadono has written four more novels, over a period of several years, and created a book series. The most recent was published in October, 2009.
The book follows Kiki, a young witch. Her mother is also a witch, but her father is not. Kiki is now thirteen and must spend a year on her own in a town without other witches. She must use her magic abilities to earn her living. She is accompanied by her cat Jiji.
I love this sweets shop at Shodo island, Seto Inland Sea, Japan. Acorns, mulberry leaves, olives and pumpkin seeds. You can enjoy many kinds of cookie, cream puff and cake which are made from natural food materials.
The Minister of Land, Infrastructure intend to give approval to Remote Islands Development Act for some islands, Shodo island(Kagawa pref.), Okino island(Kagawa pref.), Mae island (Okayama pref.), Nino island(Hiroshima pref.), Gogo island (Ehime pref.). If the islands are designated as a Remote Islands Development Act,they receive favorable treatment to improve ports, schools and so on from government.
Important aspects of this readjustment are 2 things below.
1) Even if there are many ships going to the islands like shodo island, they can be designated as the low.
2) The population of the island should had been more than 100 people to be designated as the low. The lower limit of population of the island will change from 100 people to 50 people. However some island may be unspecify because of falling population.
Inoue Seikoen (Shodo island, Kagawa) : Olive oil skin-care product
Shimanto grilled eel (Shimanto town, Kochi）：spitchcock
Hakata Engyo (Matsuyama city, Ehime) : Hakata salt
Others：Kochi Ice, Okabayashi farm etc.
Shodoshima which is located Seto inland sea, Japan is called “The Island of Kabuki.” The village kabuki performance in Hitoyama, Shodoshima on May 3rd.
If you have a plan to go to Shodoshima, Seto Inland Sea, let’s go there! And, I recommend the Temple cafe for a limited time at Hitoyama.
Shodoshima’s village kabuki performances have existed since the Edo period. The village kabuki is local performance which isn’t managed by professional kabuki actor and big company, but local people. This tradition itself is thoroughly alive and extremely changeable. The performers are, of course, people from the island.
Thus, you can relax in the warm atmosphere of the stage.
Calling out encouragement and lines of actors are arranged on the creation of unique local varieties, and spark a small ripple of laughter from the audience.
The local audience bring along lunchboxes (Warigou Bento) and sake (Japanese rice wine) to make it even more fun. They watches the straw covered stages in outdoor theaters.
Kabuki here has a 300 year history, and once there were close to 1000 people involved in the productions, including tayu, actors, and other kabuki characters on stages in more than 30 places. This kabuki is only performed once a year and along with the festival’s dedication ceremony, both the actors and the audience become lively.
Real Japan is a pilot demo for an upcoming documentary series about Japan, and the Japanese people.
Anyone who knows Japan even a little will have visited Tokyo, or the temples in Kyoto, but what about the rest of the country? They very rarely get a mention, but we think it’s the people and places off the regular route where Japan’s real treasures are to be found.
For the pilot, we went to Shodoshima, a small island in the Inland Sea in central Japan, to visit a 200-year-old kabuki theatre, traditional soy-sauce and noodle factories, and Xerom, where they make minute, cutting-edge components for your camera or smartphone. And we stayed with the delightful Sasaki family, who have farmed on the island for generations.
The plan is to travel across Japan to meet more wonderful, ordinary people all over the country, and learn about their work and their everyday lives.
We reckon we know this country quite well – but you probably have even better ideas!
Where should we go?
Who should we meet?
As we make plans, it would be great to hear your feedback, and ideas, in the comments.
This was shot during the 3 days trip to Seto inland sea.
Islands, sea and cats really go well together to make this such a lovely sight.
This place has the most beautiful landscape in Japan for sure.
The area is also know for an art festival “Setouchi Triennale”.