See the Skylanterns at Tsunan’s Famous Snow Festival
By Matt Klampert The town of Tsunan has just celebrated
By Matt Klampert The town of Tsunan has just celebrated
By Matt Klampert Previously, we introduced you to sake culture
By Matt Klampert During the winter season, travelers from both
By Matt Klampert The newly renovated Yukigunikan has just reopened
By Matt Klampert The term YUKIGUNI means “Snow Country” in
By Matt Klampert The best way to learn about a
By Matt Klampert It is true that accommodation in Japan
By Matt Klampert Aside from baseball and sumo, the other
By Matt Klampert Those who visit Japan from the West
By Matt Klampert Buckwheat noodles called soba may seem ubiquitous
By Matt Klampert Although the old Japanese name for the
By Matt Klampert When most people think of the Niigata
By Matt Klampert In the past we have written about
By Matt Klampert An architectural staple of YUKIGUNI is our
Image Provided by Tokamachi Tourist Association By Matt Klampert Earlier
By Matt Klampert Though typically known for its snow-capped mountain
Matt Klampert Despite the convenience of being directly connected to
By Matt Klampert The end of winter in Japan signals
By Matt Klampert Did you know? The YUKIGUNI area of
By Matt Klampert Remote locales like YUKIGUNI are places where
By Matt Klampert Not too long ago I had the
By Matt Klampert While staying in YUKIGUNI you will have
By Matt Klampert Though Yuzawa is often considered “a small
By Matt Klampert Capping off the green season in YUKIGUNI
By Matt Klampert Though YUKIGUNI is commonly referred to as
By Matt Klampert Previously, we introduced you to YUKIGUNI’s long-established
By Matt Klampert For over two decades now, Yuzawa’s claim
Ohnishi Osamu / Ohnishi Masako, “Grand march of GERONPA”
By Matt Klampert It is common for travelers to come
By Matt Klampert What do you think will happen to
By Matt Klampert In the past, before telephones, television, and
YUKIGUNI – Lives shaped by snow Staying in the snow
By Matt Klampert These days, the YUKIGUNI region of Japan
By Matt Klampert This winter season I had the heart-stopping
I love traveling and staying in traditional Japanese ryokanBut I
By Matt Klampert In our overview of the many “strange
By Matt Klampert It will come as no surprise to
By Matt Klampert The area of YUKIGUNI in Niigata and
By Matt Klampert Whenever I plan to visit somewhere I’ve
By Matt Klampert Places in Japan like YUKIGUNI, which have
By Matt Klampert The area of YUKIGUNI, particularly around the
By Matt Klampert Art in this region of Japan has
By Matt Klampert Whenever I went out for Japanese food
By Matt Klampert In the past, we have written about
By Matt Klampert While a move towards a more plant-based
By Matt Klampert When it comes to the YUKIGUNI town
By Matt Klampert In a previous article, we discussed the
By Matt Klampert These days, people are starting to rethink
By Matt Klampert When planning a fun-filled vacation at YUKIGUNI,
By Matt Klampert Beautiful, Green YUKIGUNI Despite its name, the
In YUKIGUNI (snow country), the weaving industry has always been
At the heart of the diversity of Japanese culture lies, in fact, a single cultural source. This is the topic of the Jomon culture, which after a long time has once again become an enigmatic and fascinating place.
If you’re looking for an intellectually stimulating trip to an undiscovered part of Japan, we think you’ll love this topic.
Did you know that only 70 minutes away from Tokyo, you can immerse yourself in a gastronomy that reflects the unique local culture?
Sakura Quality is a certification system for accommodation facilities that
A-grade is pronounced “eikyu” in Japanese. This is the same pronunciation as the Japanese word “eternity”. In other words, “A-grade” also means Japanese food culture that should be preserved forever.
Japanese food culture is not just about sushi, kaiseki and ramen. Japan has a diverse range of climates and climates, and a unique food culture to match. Here we introduce you to the unique culinary culture of YUKIGUNI, a country where snowfall is rare in the world.
YUKIGUNI was a natural birthplace for “preserved food”. You’ll find this knowledge everywhere you look in the way of life and culture of YUKIGUNI.
To stroll around to different places to eat is fine, but sometimes it is good to concentrate on the dish that is right in front of you. When you find something delicious where you are, spare a thought for the ingredients involved and the person who grew them. Try to get a feel for the way the terroir and the culture are connected. The story that envelops the food will enrich your journey.
A culture that has lasted for 10,000 years, unparalleled in world history. Living in harmony with nature. Villages arranged in a circle so that they can see each other, which develops the connections of people. Plenty of time because we are buried in snow in winter. Something that has been left behind in modern times is there. Something fundamental. Jomon asks us “What is richness?”
Let’s close our eyes, sharpen our senses, and contemplate the ancient Jomon culture of Japan.
Through the Jomon culture, which lived in harmony with the forest for 10,000 years, you may find hints for thinking about modern society.
If you want to know more about Japanese undiscovered food culture, read the story about the Zenmai (royal fern): the people of YUKIGUNI love wild vegetables, and the royal fern is the most precious and special of them all. This is a story about a little-known Japanese food culture.
Scattered across YUKIGUNI are fabric production areas. These fabrics have, since ancient times, had a deep connection with the climate, nature and the life of the people of YUKIGUNI. We visited local people involved in the production of these fabrics.
What kind of place is “YUKIGUNI (Snow Country)”, a place that was visited, loved and written about by the famous Japanese writers such as Kawabata Yasunari, Dazai Osamu, Sakaguchi Ango and Suzuki Bokushi? Let us take you on a journey in their footsteps.
Many people who come to the YUKIGUNI (snow country) for skiing or snowboarding probably only remember places like the ski resort or the train station. And that’s a real shame!
When we come across something delicious, we think about the ingredients and the people who grew them.
An essay on gastronomy by travel writer Chizuru Asahina.
Let’s take a trip to this pure white world where white snow lies in thick layers.
“Hyakuhatto, Hyakuhatto, one hundred rice is ittogosho, Jumonshu is 16 cups, 16 cups.”
