[Day 1] Exploring Shinshiro: A City Packed with Japanese Charm. Immerse Yourself in Local Travel, Enjoying Nature, Hot Springs, and Cuisine | Shinshiro City Wellness Tour Discover Oishii Japan -SAVOR JAPAN -Japanese Restaurant Guide-

Update-date: Feb 28 2024

Author: SAVOR JAPAN

Categories: Aichi

[Day 1] Exploring Shinshiro: A City Packed with Japanese Charm. Immerse Yourself in Local Travel, Enjoying Nature, Hot Springs, and Cuisine | Shinshiro City Wellness Tour

Shinshiro City in Aichi Prefecture. Despite being just over an hour away from Nagoya, it's a small town that few people know about its charm. However, it's a wonderful town where the richness of vast nature, nurtured ingredients such as Japanese beef, and deeply rooted culture and history converge, making it a place where the charm of Japan is tightly packed and condensed.

See full listings of restaurants found in and around Aichi.

11:00 am: Gather at Yuya Onsen Station

Yuya Onsen was developed during the Nara period. With a history spanning over 1300 years, it is a renowned hot spring known to those familiar with it. Traditional inns line the banks of the Itajiki River in the Horaikyo area, offering not only accommodations but also day trips and free foot baths, allowing visitors to enjoy the hot springs in various ways. Looking forward to tonight's hot spring experience, we will first head to the mochi-pounding activity.

11:30 am: Experience Mochi Pounding at Kyu Kadoya Elementary School.

11:30 am: Experience Mochi Pounding at Kyokadoya Elementary School.

The Kyu Kadoya Elementary School, with its beautiful wooden school building constructed during the Taisho era.

The stage for mochi pounding is Kyu Kadoya Elementary School. This single-story school building, constructed during the Taisho era, holds its charm, but it was closed in Showa 45 (1970). Currently, it is cherished by local residents who love the beautiful scenery surrounded by these mountains and the blue sky, and it is used as a multipurpose venue for events.

Exploring Shinshiro: A City Packed with Japanese Charm. Immerse Yourself in Local Travel, Enjoying Nature, Hot Springs, and Cuisine | Shinshiro City Wellness Tour

Guided by Ms. Yuko Ballson.

Providing detailed explanations is Ms. Yuko Ballson. Having lived in Australia for many years, she has returned to Japan with her Australian partner and is actively involved in regional revitalization efforts as a member of the Japan Overseas Cooperation Volunteers, focusing mainly on English-language tourism guides. For this tour, all schedules will be guided in English by Ms. Ballson.

"In the countryside, there may not be lavish feasts, but the greatest treat is enjoying freshly pounded mochi together when everyone gathers."

This time, the mochi pounding lecture will be given by Mr. Shuichi Yamashita, who manages Kyu Kadoya Elementary School, along with local residents. For them, mochi pounding is a traditional year-end event, and they hold a mochi pounding festival at this location every year on December 29th.

They still carefully handle the wooden mortars and pestles that have been used since ancient times.

After steaming the rice that everyone brought together over a wood fire for about an hour, the preparations are complete. Now, with the wooden mortars as the focal point, they carefully fill them with the steamed rice. Using heavy wooden pestles weighing around 5kg each, they slowly pound the rice. Once the rice has been thoroughly pounded, it's finally time for mochi making!

The key point is to "relax and use the weight of the lifted pestle to drop it down smoothly." They pound the mochi to the rhythm of the supporting voices. Everything feels fresh, from the crackling sound of the bonfire and the scent of charcoal to the steam rising from the warm mochi rice.

Once the freshly made mochi is shaped into bite-sized pieces, you can season it to your liking, and it's ready to enjoy!

The mochi made freshly like this is completely different from the ones you usually buy at the supermarket! It's packed with the density of rice, and the sweetness and flavor of the rice itself are intense. The chewy texture is incomparable. Enjoying this mochi under the blue sky truly felt like a special feast shared among everyone.

The seasonings used this time include seaweed (roasted seaweed and soy sauce), sweet red bean paste, roasted soybean flour, and grated daikon radish.

1:30 pm: Head to Mt. Horaiji

Now, after satisfying our appetites, it's time for some post-meal exercise. Mt. Horaiji is a 695-meter-high mountain located halfway up the mountain, where the Horaiji Temple stands. It's known for its 1425 stone steps leading up the mountain.

The entrance of Mount Horaiji, where the beautiful sunlight filters through the trees.

Horaiji Temple is said to have been founded by Rishu Sennin in the year 703 AD. It is believed to have originated as a reward given to Rishu for curing the illness of Emperor Monmu, who reigned at the time, through seven days of prayer.

A statue of Rishu Sennin, the ascetic, appears along the way.

Mount Horaiji boasts magnificent natural beauty and has been designated as a national natural monument. It is renowned as a famous spot for autumn foliage, and it is also said to be the habitat of the Japanese Scops Owl, known for its call resembling "Bupposo," which translates to "Buddhist monk chanting sutras."

About a quarter of the way up the stone steps, you'll find the "Niomon" gate.

The Omotesando, or the approach lined with long stone steps, is filled with many attractions. The "Niomon" gate was erected in 1651 by Tokugawa Iemitsu, the third shogun of the Tokugawa shogunate, and has been designated as an Important Cultural Property of Japan.

Flanking both sides of the Niomon Gate are the "Nio" statues. These statues have been designated as cultural assets of Shinshiro City.

As you ascend each step of the stone stairs, take a moment to listen to the vast nature around you. The chirping of birds and the rustling of trees, created by the nature of Okumikawa, soothe the weary soul, making you feel both physically and mentally refreshed.

The famous "Kasasugi," a notable tree, is the main attraction here.

The "Kasasugi," currently considered the second tallest tree in Japan at 60.8 meters, boasts an estimated age of 800 years! Its impressive appearance, with branches spreading widely towards the sky, resembling an open umbrella, is truly breathtaking. Selected as one of Japan's Top 100 Remarkable Trees, it represents the utmost beauty and grandeur.

In the past, it is said that there were as many as 16 temples besides Horaiji Temple, and many places that indicate their traces still remain. After climbing the long stone steps slowly for about an hour while experiencing the history, you finally arrive at Horaiji Temple.

Horaiji Temple enshrines the Yakushi Nyorai (Bhaisajyaguru), the Healing Buddha, as its main deity.

On the ema (wooden prayer plaques) of Horaiji Temple, there is always a mirror attached.

Since ancient times, when praying to the Yakushi Nyorai at Horaiji Temple, it has been customary to dedicate mirrors, which are believed to reflect one's wishes and make them come true. Nowadays, these dedicated ema with mirrors attached are known as "Mirror Ema."

Next to Yakushi Nyorai, there are twelve generals called "Juni Shinsho (twelve generals)," who protect the world of Yakushi Nyorai and those who worship him. As they guard the twelve directions, they are also revered as the guardian deities of the Chinese zodiac (Juunishi). It's unique that each of them has an animal from the zodiac perched on their heads. It's believed that by worshiping the general associated with one's own zodiac sign, one can receive blessings.

Furthermore, Horaiji Temple is home to a significant anecdote regarding the famous Tokugawa Ieyasu's birth. Ieyasu's father, Matsudaira Hirotada, and his wife, Odai no Kata, were worried about not having a male heir. They secluded themselves in prayer at Horaiji Temple, praying for a son, which was eventually fulfilled with the birth of Ieyasu. Ieyasu was born on December 26, 1542, at 4 o'clock in the morning, precisely on the day of the tiger, in the hour of the tiger.

During this time, it's said that the guardian of the tiger, one of the Juni Shinsho in Horaiji Temple, disappeared. It's believed that Ieyasu was the incarnation of this guardian, Shin Daradaishou. Furthermore, after Ieyasu's death, the Shin Daradaishou supposedly returned to its original position, reinforcing the temple's connection to Ieyasu through these stories.

The view from the mountaintop is also spectacular. It's become a popular photo spot because you can see a heart-shaped formation from there.

6:00 pm: "Smart Barbecue," led by the instructor.

Mr. Fujita, the barbecue instructor.

After hiking, it's time for a barbecue. Mr. Fujita, who holds the qualification of "Barbecue Instructor," will cook local ingredients for us. When we hear "barbecue," we usually imagine cooking food outdoors over charcoal. However, what Mr. Fujita practices is "Smart Barbecue."

In the style of Mr. Fujita, whole peppers are grilled without slicing. By not cutting them, the vegetables retain their flavor and moisture, resulting in a juicy outcome.

"Smart Barbecue" aims to be an eco-conscious and socially responsible barbecue not only for oneself but also for guests and the local environment and community. It is inspired by "Rikyu's Seven Principles," which preach the spirit of hospitality in Japanese tea ceremonies, and it follows the "Barbecue Nine Principles," created based on these principles. The idea is to enjoy a delicious barbecue while being kind to all aspects of the surroundings.

It's said that by not only grilling but also carefully managing the grill temperature, the internal temperature of the meat, and the cooking time, you can elevate the ingredients to their most delicious state.

In Mr. Fujita's "Smart Barbecue," all the ingredients are meticulously prepared in advance. Vegetables are coated with olive oil, and venison is marinated with salt, koji, and garlic, demonstrating his thoughtful approach. Moreover, he adjusts the grilling method carefully depending on the ingredients. His dedication resembles that of a professional chef!

The chicken and pork sausages from the specialty shop "Meat Guy" in Nagoya are packed with meaty flavor.

The Angus beef shoulder roast is cooked quickly over high heat to make it tender and juicy.

Mr. Fujita began his full-fledged activities as a barbecue instructor in 2018. With a track record of 40 events just last year, it's evident that many people trust him, appreciating his love for ingredients and the environment. The pleasant, enjoyable, and delicious evening passed by in the blink of an eye.