KANSAI
dazzled by the view of Lake Biwa. In the
deep of winter, snow has blanketed
everything, turning the enchanting
landscape white. Lake Biwa supplies water
to 14 million people in the vicinity, as well
as flows downstream to other regions,
including Osaka, and is used to supply
water to industrial and agriculture places
also. The shores of Lake Biwa breathe deep
with nature and there are more than 1,100
species of plants and wildlife that can be
found around the lake. Lake Biwa has its
own charms in each season throughout the
year and is a place that should be revisited
just to witness every season’s charm on
Lake Biwa on display.
Near Lake Biwa is Ogura Shrine and it is
where our tour guides from Tour du Lac
Biwa (lacbiwa.com) meet us to take us on a
stroll around the Ogi Village. Winter has
dusted the village and the surrounding
terraced rice fields in snow and the scene is
absolutely breathtaking. We are told that the
colours of the rice fields change according
to the change in seasons as well. Many of
the farmers here hold at least two jobs, as
they wait for the bone chill of winter to end
before plantation cycle can begin again.
Our stroll brings us to a local rice farmer’s
house, where the Kousaka family has been
living in for seven generations. The couple
living here prepared fresh steaming sticky
rice for visitors to try their hand atpounding mochi. Kousaka-san keenly
showed the group how to pound mochi
using a kine (wooden mochi hammer) that
weighs approximately 3.8kg. Pounding
mochi isn’t as easy as it looks but the
heart-warming cheers of the Kousaka
family are enough to spur anyone to
continue on the hard work. Once the mochi
has been prepared, flavours are added for
more taste. Flavours like matcha (green tea),
and yomogi (Japanese mugwort) are the
more common ones found in Japan.
Yomogi, which is native to Japan, is an herb
that aids indigestion and excessive
bleeding, and is also used as a beauty
treatment that helps beautify skin and
promote reproductive health.
The mochi pounding is tiring work and
the Kousaka family continued to extend
their warmth and welcome by preparing
lunch. The afternoon meal of sukiyaki is
prepared right in front of us as the couple
showed us how this hearty Japanese meal
can be simply made with just a few
ingredients at home: sugar, chicken, glass
noodles, egg yolks, vegetables and soy
sauce are just thrown into an iron hot pot
to stew for awhile before everyone digs in
together. The meal’s conversations
focuses on the Kousaka family who share
interesting anecdotes about their life,
such as how Kousaka-san often collects
snakes and insects to make wine but isHEADING TO HYOGO
PREFECTURE
With a history that dates back to 1,300 years
ago, Kinosaki, an onsen town located in
Toyooka City just 2.5 hours from Kyoto, is
well designed to fit the needs of tourists, yet
has managed to preserve its traditional
elegance. It is famous for its seven public
onsen and it is customary to wear yukata (a
light kimono) all around the town. This
very traditionally Japanese custom that is
now beloved by many visitors is why many
choose to visit Kinosaki. Tourists may
choose to dip in any of the public baths that
strike their fancy, and then stroll through
the streets of Kinosaki in their yukata.
These bathing facilities are tattoo-friendly, a
practice that caters to tourists who are
worried of being turned away by public
baths who frown upon body art. “Each inn
is a guestroom, and the streets are its
hallways,” is an adage that Kinosaki lives
by and these words from the past still apply
as every nook and cranny radiates a warm
and friendly atmosphere to each and every
guest. For tourists looking for extra touring
services, Kinosaki has opened a Sorozoafraid and almost disgusted by the idea of
trying the wines he has created. Although
winter surrounded us, this interaction
with the Kousaka family warmed our
hearts like a summer’s day.