Tsuriyama Park

When spring comes, Tsuriyama Park is covered by cherry blossoms.


In my childhood, my family and I used to go there, take the special lunch boxes and enjoy the view. Although it was beautiful view of the cherry blossoms in the daytime, the night view of  flowers in which the lanterns were lighted was also exceptionally beautiful.

Tsuriyama which is 90 metres above sea level is located in the east end of the mountain range which met the Iwai river which makes Mt Kurikoma the original flow. The top of the mountain is an open space called *"Senjōjiki" which can command a whole view of a city area.

The Tsuriyama Park which it takes about 10 minutes on foot from JR Ichinoseki station has a little history. It is reported that the park is the remains of  a castle barrier, and there are the circumstances to which excavation work  was advanced once.


It's just a pity for drivers because there are not much parking spaces around.

The people who are related to the history of Tsuriyama; Sakanoue no Tamuramaro(坂上田村麻呂）, Abe no Sdato(阿部貞任）, Date Munekatsu(伊達宗勝）, Tamura Tatsuakira(田村建顕）

 

*Senjōjiki means the land space of 1000 tatami mats.

Iwate's Food Culture (2)

Mochi Bunka (Rice Cake Culture)

In Japan, we have the customs of eating rice cake for most of seasonal events and the congratulations or condolence. And speaking of Japanese New Year's dishes, it could be called Osechi and Mochi dishes(ryōri).


It seems that mochi ryōri was a main dish more than osechi ryōri since old times to New Year's dishes especially in the Ichinoseki district.


Ichinoseki is known for Japan as an area with the most abundant kinds of mochi dishes. The numbers are said to be about from 200 to 300 sorts. And the custom of eating rice cake in this district in the annual events reaches also more than 60 days a year. That such rice cake culture started going back till the Edo period.
 
Especially, “Mochi Honzen” is a rice cake dish peculiar to this district. It imitates the Japanese honzen cuisine form by rice cake.

There are Anko mochi(rice cake with red bean paste) and different types of mochi, Zōni, pickles and grated Japanese radish on the meal tray. And There are regular manners in the way of eating.

The old days, the southern Iwate around this area was the territory of the Date han. At the farmhouses, they have the custom to pray for peace and good health and took rest the 1^st and 15^th every month. At that time, it is said that the people offered a rice cake to God by the order of the feudal lord.

Above picture is the rice cake dish which I had at my house on New Year's day.

By the way, although some people are believing in public, it is not true all people of Ichinoseki have a machine of pounding mochi at each home.

If you would like to try the mochi cuisine, you should stop by one of the restaurants in Ichinoseki after Geibikei's boat trip. And the lists are below:
 
蔵元レストラン せきのいち (Kuramoto Restaurant Sekinoichi)
Address: 5-42 Tamura-cho, Ichinoseki, Iwate 021-0885
       Tel: 0191-21-1144 


三彩館 ふじせい (Sansaikan Fujisei)
Address: 3-53 Otsukigai, Ichinoseki, Iwate 021-0882
       Tel: 0191-23-4536 / Fax: 0191-23-4537
   E-mail: 11010@d2.dion.ne.jp


カフェ・モンテ (Cafe Monter)
Address: 2F Higashi Koryu Centre
             2-5 Yanagimachi, Ichinoseki, Iwate
Tel/Fax : 0191-26-7300

Iwate's Food Culture (1)

The local culinary specialties of Iwate were produced by the wisdom of rich natural blessing and predecessors.  The east touches the Pacific Ocean and the west obtains the Ōu mountain system which is rich in change of geographical feature.

In old time Iwate, the Sendai (Date) han governed the southern part and the Morioka(Nanbu) han was governing north. Therefore, the difference of each feudal clan system era produced the differences in the area of the food culture of Iwate. On the other hand, in prefecture south area, "the rice cake culture" which used rice spread  and "the grains culture" using Japanese barnyard millet, buckwheat, wheat and the soybean spread in prefecture north area.

Difference in the gastronomic culture by the area

✰ The Northern area: In the northern part area of the prefecture which has fought with a repeated famine in the nature of severe climate and mountains, the foundations of food were cereals.


The typical food ➡ Teuchi Soba (Hand-made Buckwheat Noodles )


✰ Central area: The space of the central area of the prefecture where a paddy field zone spreads for many years is also comparatively large. This area which does not have much snow is cultivating barley and wheat.  And the people devised many way of eating from rice and wheat.　

The typical food ➡Hittsumi (Hatto or Suiton): Hittsumi is the warm pot dishes.  It extends the flour by hand after kneaded thinly and tears it off. Then it puts chicken, burdocks, carrots, mushrooms and spring onions into the pot that boiled up with soy sauce flavor.


✰ Ōu Mountain System area: This area of the Akita prefecture border is a deep heavy snowfall area. Thus local staple food which is not done of the wheat is foxtail millet and barnyard grass. The people often cook the miso soup which put fermented soybeans into mushroom soup stock.

The typical food ➡ Natto Jiru (Fermented Soybeans Soup) 

✰ Sanriku Coast: In the sea of the Sanriku offing where the Oyashio Current and the Kuroshio Current crossed, the people brought about the coast food culture that they used fishery products and the seaweed for abundantly.

The typical food ➡ Donko and Tara Jiru (Dark Sleeper and Cod Stew)

Osayo of the Satetsu River

A long time ago, a young man called Santaro was born in the neighboring town of Nagasaka. 


When he was 13, their land, home and other assets were seized to pay debts incurred through his father's alcoholic affliction. Santaro worked hard without complaint serving the master of another house to bring food to their table. He was often allowed to take the leftovers from his master's home.


Santaro was a loyal son and even though he was tired from his day's work, he would endure it  to perform the lion dance throughout the late hours at his drunken father's request. The place of Shishi-ga-hana (Lion's Nose) where Santaro mastered the dance can be visited through our regular boat rides through the Geibikei Gorge.


When Santaro grew older, his maturity and looks adhered him to the hidden affections of a woman called Osayo. Though she was beautiful, she wanted to wash away her dark skin and regularly bathed in the Satetsu River on a daily basis believing her skin would whiten. 


As her skin never did, she kept her desires secret. Her love for Santaro remaining unknown to him and the love that could have been - forever unrequited.


The hardship, hard work, and loyalty to his drunken father commended respect with the locals and word of his piety reached the ears of the Daimyo lord of the time Date Yoshikuni. 
Santaro quickly became a favorite and was gifted his horse in 1854. This was later followed by a gift of money, and a family name which at that time would only normally be reserved for nobles and those of wealth. Then, in his 25th year, Santaro married in the spring to a young maiden called Tori introduced by the Daimyo lord.


When Osayo heard of his marriage, her only hope died with her. She threw herself into the Shishi-ga-hana and the iron sand that silts the basin of the Satetsu River is considered to be the dark skin that she tried to wash from her. From time to time, in the dusk light hours, a small bird called the Varied Tit is believed to be the reincarnation of Osayo. An embodiment of her love is also captured in "The One Cherry Tree of Osayo".

*This story is from the book called "The legend of Iwate（「岩手の伝説」）" by Hirano Tadashi（平野 直）. I roughly translated the story.

Tategamori Ark Farm

 

Set in the heartland of Fujisawa, Ichinoseki, in North East Japan is a vast area of 100 hectares laced with lush green hedges, carefully pruned bushes, lavender and sweet smelling herbs.  Tategamori Ark Farm is not only a topiary wonder but as the name suggests it is also home to many animals such as red deer , sheep, pigs, ponies and rabbits. It is also graced by the elegant white peacock and many varieties of domesticated fowl.

The farm also has its own shop, restaurant and barbecue house that provides home reared pork, home made bread, tofu and many other culinary delights.

About the Pork: The pigs of the Tategamori highlands eat several kinds of herbs and tapioca which gives the pork its distinctive richness and chewy texture. They are reared in healthy and natural surroundings and are certified as a Babcock Pork.

The home reared pork provides excellent ham and sausages. The unique taste of the sausages are further enhanced by a technique adopted from Germany which involves integrating spices. This   extends the quality of the meat to a top drawer taste that is a favourite of the nation. Other than the added spices, the meat is sold with either very little or no additives.

Open days are on Saturday, Sunday and Bank Holiday between the hours of 11:00 to 14:00.

Main Event : The "Ton-ton Derby" is held at the Ark Farm in May and October every year. Participants lead a baby pig and run together to the goal.

Around the farm, there are also the Iwate Safari Park and the Tategamori Kogen Hotel.