Like Nagoya Magazine

ByLike Nagoya Admin Posted May 27, 2021

Sakushima: Discover Aichi’s Famous Art Island

Japan is home to 430 inhabited islands and almost 7,000 total islands!
Located a short distance from Nagoya is Sakushima, a crab-shaped island home to amazing seafood and a number of modern art installations that you are able to touch, sit on and crawl all over.

Sakushima, also known as “the island of the winds”, is one of the 3 islands located in Mikawa Bay, which together with Himakajima and Shinojima form the Aichi Archipelago. Sakushima is the largest of the three islands with a circumference of 11km.  

Sakushima is a part of Nishio City which is another very interesting city and famous for its Macha. You can find more about Nisho City and its delicious green Matcha here.

The island is mostly forest with roughly 300 inhabitants living in two small villages on the east and west side of the island. With no traffic lights or convenience stores Sakushima not only offers an escape from the hustle and bustle of the city, but it is also “an outdoor art gallery” with around 22 pieces of modern art scattered throughout the island. You will not want to miss this amazing place!

History and Modern Art Combine on Sakushima

Sakushima
View of Sakushima local houses and Sakushima port

Sakushima has about 15,000 years of history. Various ceramics from the Jomon period (Japan prehistoric period, between 14,000 and 300 BC) and the Yayoi period (300 BC-300 CE) were discovered on the island. Would you like to learn more about ceramics and pottery as well as visit a studio to see how it is still being made nowadays? Join our unique experience in Tokoname!

During the Edo period (1600 – 1868), the island was very prosperous thanks to the shipping industry. Numerous small local temples and shrines were built during this period. Do you know the difference between a temple and shrine as well as how to pray at each correctly? Have a look at this post for the answers.

In 2000, several art installations and sculptures were built as part of the ArtPlan21 project to encourage visitors to visit and enjoy the beauty of the island.

Where to Experience Traditional Scenery Seen Through Modern Art

Sakushima
A modern piece of art you will find in Sakushima

Despite being only a small island, there is quite a lot to see and do in Sakushima. The villages are small and filled with narrow, maze-like crooked streets. This was done to block the wind as well as discourage pirate attacks. The traditional homes are called Kurokabe, or black walls, as they were originally painted with coal tar to protect them from the salt filled sea breeze. Today the black color is created using black paint.

Apart from some stretches of the coastline, most of the island is covered by forest, with bamboo forest and bushes of camellia, plum trees, and Japanese wild radish.

Sakushima streets
Strolling around charming Sakushima streets

While you walk around the island, admiring the art, you may find one of the 88 small temples scattered around the island. You may even be able to find an old grave covered by trees, which is said to be a thousand years old. 

Sakushima is inspired by Japan’s most famous art island, Naoshima, located in Kagawa Prefecture. Just like Naoshima, art and nature are keywords to help you appreciate your visit to the island even more. 

Twenty-two works of sculpture and modern architecture are exhibited around the island. It is worth highlighting the Hirune House (The Nap House), East House  and Kamome Chushajo (literally meaning The Seagull Parking Lot).

Hirune House

Sakushima Hirune House
View of the Hirune House

Hirune House was designed by artist Yuki Minamikawa in 2004. It is a box structure painted black, with nine windows that evokes nine different views of the Island. People can climb the ladders to see the island in alternative ways.

Hirune House (おひるねハウス)
Entry Fee: Free
Opening Hours: Open 24 hours
Address: 16 Ishigaki, Isshikicho, Sakushima, Nishio, Aichi 444-0416
Access: Located south-east of the West port. Roughly a 25-minute walk from the East port or a 10-minute walk from the West port.
Website (Japanese Only) | Google Maps

East House

Sakushima East House
Visitors enjoying taking pictures at theEast House

Minamikawa also designed East House’ in 2010. It is a white structure in the shape of a box that serves as a frame for the views of its surroundings. Your view is different wherever you view it from, including from on top!

East House (イーストハウス)
Entry Fee: Free
Opening Hours: Open 24 hours
Address: Oshima, Nishio, Aichi 444-0416
Access: Located on the causeway heading from the East port to Oshima Island. Roughly a 3-minute walk from the East port or a 25-minute walk from the West port.
Website (Japanese Only) | Google Maps

Kamome Chushajo

Sakushima Kamome Chushajo
One of the most iconic art spots of the island

The Kamome Chushajo is a flock of metallic gulls on stilts standing along a breakwater. This artwork allows you to see how the direction of the wind changes as it enters the bay.

Kamome Chushajo (カモメの駐車場)
Entry Fee: Free
Opening Hours: Open 24 hours
Address: Kokobata 17, Isshikicho, Sakushima, Nishio, Aichi 444-0416
Access: Located between the East and West ports. Roughly a 10-minute walk from the East port or a 20-minute walk from the West port.
Website (Japanese Only) | Google Maps

Sakushima Seafood Delicacies and Where to Find Them

Sakushima clamps
You can enjoy a lot of seafood delicacies such as clamps or octopus

After visiting the art facilities and exploring the island, you can cool off by visiting the many small shops and cafes that populate the island.

As fishing is abundant throughout the year, the main diet of the locals is fish including seafood and sea cucumbers. The main specialty of Sakushima is giant clams. Each restaurant has its own style of cooking them. Some grill with butter or others, steamed.

Specialties of Nagoya food tour banner
Are you hungry for more local specialties? Join our tour in Nagoya to deep dive into its local cuisine.

Also, do not miss the octopus, the second most specialty of the island. It is often served whole or as Shabu Shabu (a hotpot dish where vegetables and thinly sliced octopus are quickly swished in boiling water to cook them).

Sakushima octopus
Octopus, one of the specialties of Sakushima

You can also try other dishes made with local vegetables and homemade sweets.

Nagoya Local Food Cooking Experience banner
Did you know that edible cactus is a local vegetable in Kasugai City, not too far from Nagoya? Try (cooking) it with a local during this experience!

Cafe OLEGALE

Sakushima Cafe OLEGALE
Cafe OLEGALE. Image via guruguru nagoya

One great option for lunch or a snack is cafe OLEGALE. Located in the middle of Sakushima along the main road running through the island. All ingredients are locally sourced from Sakushima itself as well as the main part of Nishio City on the mainland. The owner also free dives to collect some of the freshest seafood from around the island!

Cafe OLEGALE (カフェオレガレ)
Opening Hours: Weekdays 11:00 – 17:00, Weekends and National Holidays 10:00 – 17:00; closed on Tuesdays
Address: 34 Shimoenda Isshikicho, Sakushima, Nishio, Aichi 444-0416
Website (Japanese Only)| Google Maps

Did you know that many cafes in Nagoya offer breakfast for free? If you are curious to find out more about this have a look here.

How to Get to and Around Sakushima

Sakushima port
View of Sakushima port

From Kanayama station, take the Meitetsu Line train to Nishio station. Take the Meitetsu bus bound for Isshiki Sakana Hiroba (roughly 30 minutes). There you will arrive at the Sakushima Ferry terminal. Take the next ferry to Sakushima and within 15-20 minutes you will arrive at Sakushima.

If you go by public transport, the last bus back to Nishio station is at 18:00. To catch the last bus you have to get on the 17:15 (East port) or 17:22 (West port) ferry back to the mainland.

If you are short on time or want to try and see as much as possible it is also possible to rent bikes after you arrive on the island.

Sakushima (佐久島)
Address: Hirako, Isshiki Cho Sakushima, Nishio, Aichi 444-0416
Website | Google Maps


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The post Sakushima: Discover Aichi’s Famous Art Island appeared first on Nagoya is not boring.

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ByLike Nagoya Admin Posted May 26, 2021

Woman worked with man in theft of women’s underwear from second man

Male suspect said, ‘I broke in and stole the panties’

The post Woman worked with man in theft of women’s underwear from second man appeared first on TokyoReporter.

Source https://www.tokyoreporter.com

ByLike Nagoya Admin Posted May 26, 2021

What Is Hatcho Miso and Why Should You Care?

Located near Nagoya is a small city called Okazaki. People from Okazaki are very proud of two things. The first is that the unifier of Japan, Tokugawa Ieyasu, was born in Okazaki in 1543. The second, even older, thing they are proud of is that Okazaki is the birthplace of Hatcho Miso! 

Hatcho Miso is a strong and dark type of red Miso made continuously in Okazaki for over 800 years. While a variety of Miso types are made in Japan, Hatcho Miso was the only supplier of Miso to the royal family from 1892 until 1954. Today Hatcho Miso is no longer the only supplier of Miso to the royal family, but it is said to be the Emperor’s favorite!

What Exactly Is Miso?

Miso
Miso types

Miso is a paste made from fermented soybeans. It is one of the main ingredients in Japanese cooking and used all over the country. The paste has a texture similar to peanut butter and is made from soybeans, sometimes rice or barley as well as salt and Koji mold. The fermentation process can take anywhere from a few weeks to a few years. Miso can be grouped into different types, based on ingredients and color.

Rice Miso Is a Type of White Miso

Kome Miso
Miso Rice

Rice Miso (Kome Miso in Japanese) is the most popular type of Miso in Japan. It is made by fermenting a mixture of soybeans and rice. The color is very light because of the rice and has a very short fermentation time. That’s why it is referred to as white Miso or Shiro Miso. Rice Miso has a light taste and is a little sweet.

Barley Miso Is a Another Type of White Miso

Mugi Miso
Barley Miso

Soybeans and barley are mixed to make this type of Miso called Mugi Miso in Japanese. It is a variation of white Miso or Shiro Miso because of its relatively light color even though the color is much darker than Kome Miso. Mugi Miso is especially popular in Kyushu.

Soybean Miso Is a Type of Red Miso

Mame Miso
Soybean Miso

The purest form of Miso is soybean Miso (Mame Miso in Japanese) made using only soybeans and adding no other ingredients such as rice or barley in the production process. Because of this and its long fermentation time the resulting Miso has a very dark reddish-brown color and is referred to as red Miso or Aka Miso. The taste of Mame Miso is very strong and can be overwhelming if you aren’t used to it.

Mixed Miso, Is the Best Of Both Worlds

Awase Miso
Mixed Miso

Mixed Miso (Awase Miso in Japanese) is a mixture of two or more types of Miso to create a blend. You can buy different types of Awase Miso at shops and supermarkets or mix your own at home tailored to your preferences.

What Is Hatcho Miso?

Aka Miso
Hatcho Miso

Hatcho Miso is probably the most famous type of Miso in Japan. But while Hatcho Miso is the most famous it is not the most widely produced. Red Miso, of which Hatcho Miso is one type only, makes up around 10% of all domestically produced Miso in Japan, while rice Miso makes up around 85% and barley Miso makes up the remaining 5%. 

The name Hatcho Miso is derived from where it was originally produced 800 years ago. Hatcho used to be a small village about 870 meters from Okazaki Castle. The Cho in Hatcho is a unit to measure blocks and Hat comes from Hachi which means eight. Hatcho, therefore, means eight blocks from Okazaki Castle.

Maruya Hacho Miso

Maruya Hatcho Miso
Maruya Hacho Miso

The oldest remaining company producing Hatcho Miso paste in Okazaki is Maruya which was established in 1337. Today you can do free factory tours to learn about the Hatcho Miso production process.

Maruya Hacho Miso (まるや八丁味噌)
Entry Fee: Free
Opening Hours: 9:00 – 16:15
Tour Times: Tours begin every 30 minutes between 9:00 – 11:30 and from 13:00 – 16:30
Address: Okandori 52, Hatchocho, Okazaki, Aichi 444-0923
Directions: Take the Meitetsu train from Nagoya Station to Higashi-Okazaki Station. Change trains to Okazakikoen-Mae Station. From Okazakikoen-Mae Station it is roughly a 7-minute walk.
Website | Google Maps

Hatcho Miso Kakukyu

Kakukyu Hatcho Miso
Hatcho Miso Kakukyu

Right next door to Maruya is another company specialized in the production of Hatcho Miso called Kakukyu. They are a little bit newer but still impressively old by any standard (founded in 1645). They also offer free factory tours where they explain about the production process.

Hatcho Miso Kakukyu (合資会社 八丁味噌)
Entry Fee: Free
Opening Hours: 9:00 – 17:00
Tour Times: Weekdays: Tours on the hour between 9:00 – 16:00. Saturday & Sunday: Every 30 minutes between and from 9:00 – 16:30.
Address: Okandori 69, Hatchocho, Okazaki, Aichi 444-0923
Directions: Take the Meitetsu train from Nagoya Station to Higashi-Okazaki Station. Change trains to Okazakikoen-Mae Station. From Okazakikoen-Mae Station it is roughly a 5-minute walk.
Website | Google Maps

How Do You Make Hatcho Miso?

Producing Miso
Traditional Miso Making Process

The only ingredients in Hatcho Miso are soybeans, salt, water and time. To start the process soybeans are immersed in water and are left to soak. After the beans have absorbed a carefully measured amount of water they are steamed.

The steamed soybeans now have their characteristic reddish-brown color. They are formed into baseball-sized lumps and a starter culture called Koji is added to the surface of the soybean lumps. The soybeans are then left for a couple of days to ferment. Next salt and water are added to the mix.

The finished mixture is transferred to gigantic wooden casks which can hold 6 tons of Miso. A worker in rubber boots will stomp on the layers of Miso to get rid of any air that might be in the Miso mix. The mixture is very firm and stable enough that a worker can stand on the surface.

The casks are made from cedar and can be used for more than 180 years. Since one barrel costs around 2 million yen (20.000 US dollars), it’s a real investment to purchase new barrels.

The cask is closed with a lid, and 3 tons of stones (around 500 of them) are laid carefully in a pyramid shape on top of the lid to press heavily on the Miso mixture inside. The skilled workers pile the stones so carefully that they can withstand earthquakes.

To become true Hatcho Miso the wooden tubs are left alone for at least two years (two summers and two winters). During the summer the Miso expands in the tubs, in winter it contracts. The workers say the Miso is alive!

To gain a better understanding of the production process we highly recommend a visit to one (or both) of the Hatcho Miso factories to have a look for yourself. Please be aware that currently factory tours are held in Japanese only.

What Is the Best Way to Eat Hatcho Miso?

Lena and Miso Nikomi udon
Lena eating her favourite’s Miso-based food, Miso Nikomi Udon

There is a saying in Japan, that people from Nagoya put Miso on anything. While this is, of course, a blatant exaggeration, there is a grain of truth to it.

There are lots of dishes in Nagoya which use Miso and in particular red Miso, such as Miso Katsu (deep-fried pork cutlets), Miso Nikomi Udon (udon noodles simmered in a miso-flavored broth), Dote Ni (pork offal in a miso stew), and Miso Oden (various things simmered in a miso broth). Some restaurants also put Miso sauce on Ebi Furai (deep-fried shrimp). These are all dishes with a very strong Miso flavor and are widely popular in Nagoya. For more about popular Nagoya foods please read our other blog post.

There is really no best way to eat Hatcho Miso, but it is best to try one or two when you are in Nagoya so you can find your favorite. Or better yet, try as many different options as possible!


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Make sure to also check out our other posts about Nagoya and trust us if we say Nagoya is not boring!

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Tag us 📲

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The post What Is Hatcho Miso and Why Should You Care? appeared first on Nagoya is not boring.

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ByLike Nagoya Admin Posted May 18, 2021

Aichi man placed 3,800 calls to police ‘to talk’

Number 110 is used for citizens to report urgent matters, such as accidents or incidents

The post Aichi man placed 3,800 calls to police ‘to talk’ appeared first on TokyoReporter.

ByLike Nagoya Admin Posted May 5, 2021

Calling 119 for Emergency Assistance in Japan

Dial 119 for the fire department or medical services Dial 110 for police 119 in Japan is a direct-dial-free emergency number that connects the caller to fire and emergency medical services from any phone.  Unlike emergency number services in many other countries, the 119 system in Japan only connects to fire or ambulance services.  Police […]

The post Calling 119 for Emergency Assistance in Japan first appeared on H&R Group K.K.. Source

ByLike Nagoya Admin Posted May 4, 2021

Ready Boots? Start Walking! The Walkathon is Back!

It’s that time of year again, the festival of fun and giving, Walkathon, is back, Back, BACK, and what’s more, it’s celebrating its 30th anniversary! After the global pandemic forced last year’s edition online, 2021 sees Nagoya’s great charitable institution return in a socially responsible way in a new hybrid incarnation. To find out precisely […]

The post Ready Boots? Start Walking! The Walkathon is Back! first appeared on H&R Group K.K.. Source