ONSEN & Gastronomy Walking in Nasushiobara 2020 – Itamuro was held. Part 2

In early November 2020, when Itamuro Onsen began to show its beautiful autumn colors,

The ONSEN & Gastronomy Walking event in Nasushiobara 2020, held in Itamuro, has concluded. Following the first part of this report, the second part will report on the “ONSEN & Gastronomy Tourism Exchange Meeting & Symposium” held after the walk at the [Former Aoki Family Nasu Villa Plaza], with accompanying photos! What is the ONSEN & Gastronomy Tourism Exchange Meeting & Symposium?… It was held in the special space of the [Former Aoki Family Nasu Villa] Plaza, which is designated as a nationally important cultural property, as a place where participants could enjoy a meal while directly hearing the voices of the producers. The food was provided by [Gioia Mia Garden Co., Ltd.]. What is the Former Aoki Family Nasu Villa?… It is a building constructed in the Meiji era by Aoki Shuzo, who served as the German Minister and Minister of Foreign Affairs, as his Nasu villa. It was designated as a nationally important cultural property in December 1999. The architect was Tsumunaga Matsugasaki, who studied architecture in Germany and designed buildings such as the headquarters of the 77 Bank and the Taiwan Railway Hotel. This Aoki Residence is the only work by Matsugasaki remaining in Japan and is a valuable example of modern architecture, featuring German-style construction methods for the framework and roof structure, and the use of scale-shaped slate on the exterior walls. In 1989, the former Aoki family Nasu villa was donated to Tochigi Prefecture. The prefecture conducted a demolition survey from 2006, and in March 1998, it was relocated approximately 50 meters southeast of its original location for restoration and renovation. It was then opened to the public as part of the “Meiji no Mori Kuroiso” roadside station. http://www.city.nasushiobara.lg.jp/44/001687.html Information: Gioia Mia Garden Co., Ltd. Gioia Mia is an authentic Italian restaurant that has been operating in Sekiya, Nasushiobara City and Nasu Town since 1996. Gioia Mia means “my joy” in Italian, and true to its name, its motto is to delight its customers. From appetizers to main courses and desserts, everything is handmade using local ingredients, and the dishes are prepared to bring out the natural flavors of the ingredients. The bread served with the cheese fondue at the get-together was from our own bakery, “Bread Workshop Belle Fleur.” We specialize in breads and baked goods that incorporate fruit without additives. You can find a report on the get-together, along with photos, at http://gioiamia.jp/ .

First, we heard greetings from Mayor Michitaro Watanabe of Nasushiobara City. Following that, we heard greetings from Mr. Masato Ogawa, Chairman of the ONSEN Gastronomy Tourism Promotion Organization. It was early November, around 6 PM. We were worried about the cold since it was an outdoor event, but the enthusiastic messages from the two gentlemen got the exchange meeting off with great energy.

Immediately, delicious-looking dishes appeared before us… We started with a “5-item appetizer platter.” A special course meal, available only on this day, was about to be served. The drink menu is as follows. There were plenty of local ingredients here as well. Opportunities like this don’t come around very often, do they? Appetizers: Assortment of 5 kinds Premium Yashio trout marinated in Scandinavian style “Grabalax” Italian premium cured ham “Prosciutto Artigiano” Shiobara Plateau radish wrapped in kataifi Caprese with local vegetables Bruschetta with tarama paste Drinks: NASU WINE Muscat Bailey A (red, dry) / Niagara (white, dry) Nasu Plateau beer Apple juice Tochigi-born roasted green tea Information: Wine [Watanabe Vineyard Brewery] Watanabe Vineyard Brewery began in the early Meiji era when this land was cultivated and grapevines were planted during the reclamation of Nasunogahara. It is one of the oldest wineries in Japan and it is said that General Nogi Maresuke was also a fan of their wines. Please enjoy the taste that has continued since the Meiji era. White wine was also used in the “cheese fondue” served on this day. Furthermore, on December 11, 2020, Nasushiobara City received certification from the Prime Minister as a “Nasu Shiobara Wine Special Zone,” which will allow for the production and distribution of wine in small quantities. http://nasuwine.com/

This networking event is more than just a dinner party. A major attraction is the opportunity to hear directly from various key figures active in the local community. Enjoy delicious food while listening to their valuable stories. From top to bottom: Mr. Tadataka Yamaguchi, president of [ONSEN RYOKAN Yamaki]; Mr. Shogo Yasuda, workshop manager of [Cheese Studio Nasu no Mori]; and Mr. Hiroaki Shimakura of [Kyogi Manufacturing Shimakura Sangyo Co., Ltd.]. It is very important that events like this foster interaction among key figures.

Alright, let’s keep going. Next up is “Tuscan-style seafood sauce and Nasu Shiobara mushroom ‘paccheri’.” It’s beautiful to look at and delicious to eat. I’m so happy and completely satisfied. Now, finally, the “thing” that Mayor Watanabe has been so keen on is about to appear. That’s right, “Made in Nasu cheese fondue.” Moreover, it’s a special collaboration of cheese from Nasu no Mori and Nasu wine. Mayor Watanabe couldn’t help but snap a photo. Information: Cheese [Cheese Studio Nasu no Mori] The main form of livestock farming, which had been introduced since the early Meiji period, shifted from sheep to dairy cows, and with technological innovations improving productivity, the scale gradually expanded, and Nasu Shiobara City grew into a major dairy farming area boasting the largest raw milk production in Honshu. The cheese used in today’s cheese fondue is primarily from “Nasu no Mori Cheese Studio,” which was ranked among the top 10 out of over 3,800 entries from 42 countries at the “World Cheese Awards” held in Italy in 2019. This studio, located in Nasu-Shiobara, is recognized both domestically and internationally. https://nasunomori.jp/

While avoiding face-to-face dining and maintaining social distancing, and taking precautions to prevent the spread of COVID-19, everyone seemed very happy with this meal, which is perfect for this season. Smiles spontaneously spread across their faces, and conversations with those next to them became lively. There is such power in sharing a meal together. The cheese fondue was accompanied by locally grown seasonal vegetables. It was delicious in two or even three ways in one meal. Information: Highland vegetables In Shiobara, which is at a high altitude and has a large temperature difference between day and night, the production of highland vegetables is thriving. For the appetizer, you enjoyed sweet and juicy highland radish. It is one of the “three great vegetables of Shiobara,” along with the spring turnip, which is called the “phantom toro turnip,” and the “highland spinach,” which is in its prime in summer. We also prepared seasonal vegetables as a side dish for the cheese fondue. There are plenty of places to buy fresh and delicious vegetables nearby, including roadside stations like “Meiji no Mori Kuroiso” in the Aoki area, “Yunoka Shiobara” in the Sekiya area, and “Sosui no Sato” in Nishinasuno.

Now it’s time for the main course. The main course is “Nasunogahara Beef Fillet Steak with Swedish Potatoes.” This meat is absolutely delicious… just looking at the picture makes my mouth water. The get-together is finally coming to an end. All that remains is the sweet and delicious dessert. Information: Nasunogahara Beef [ABC Meat] This is a superb beef with juicy, melt-in-your-mouth tender meat and high-quality fat that has a deep, sweet flavor. Supported by the passion of designated producers, long-term efforts in improvement, and reliable technology, it was born as a high-grade brand of beef in Nasu. Raised in a naturally rich and fertile land with a climate that has significant temperature differences, the cattle are characterized by their consistently high quality thanks to a thorough management system. Today we have prepared fillet steak. Please enjoy the taste of the ingredients.

Information: Natsuotome & Tochiotome [Kikuchi Strawberry Farm] Tochigi Prefecture is a strawberry kingdom boasting the highest harvest volume in Japan for 52 consecutive years. Kikuchi Strawberry Farm in Yokobayashi cultivates “Tochiotome,” which is sweet and has firm, juicy flesh, and “Natsuotome,” which was developed to provide delicious strawberries even during the summer months when they are not typically available. “Natsuotome” is characterized by its refreshing acidity, firm shape, and vibrant red color, and when cut lengthwise with a knife, the center looks like a heart shape—a truly adorable strawberry! The last item delivered was “Kikuchi Strawberry Farm Natsuotome & Tochiotome Panna Cotta.” Everything was abundant, and it was truly an exchange event where we ate our fill of Nasushiobara City’s bounty. It was a beautiful event to look at, delicious to eat, and interesting to listen to. Our stomachs and hearts were both completely satisfied. Blessed with fine weather, the [ONSEN Gastronomy Walking in Nasushiobara 2020 – Itamuro] event concluded with great success. Next year, in the spring of 2021, the event will move to Shiobara Onsen and be renamed [ONSEN Gastronomy Walking in Nasushiobara 2021 – Shiobara]. Details are available below. We sincerely look forward to your participation! https://onsen-gastronomy.com/eventinfo/2nd-nasushiobara-20210530/