Currently planning my ever trip to Japan! Been many years in the making.
The idea of visiting the countryside and less popular areas I would love to do. Especially Hokkaido and Kyushu...however with only having 15 days I will have to settle for the cities and the "must sees" (I have some friends in Tokyo and Osaka). However, on my next visit I will make sure to see the lesser visited areas!
Great article, Christopher. The appeal of the minka is strong..
I had an experience recently in Yamanashi, not far from Kawaguchiko, in a village with many akiya. The feeling of remoteness, despite its relative proximity to a tourist hotspot, was striking. Our host told us to be especially careful around the renovated kominka we stayed in - particularly the open hearth - because the nearest hospital was a 50-minute drive away. He also said, if we were so inclined, playing music (at a reasonable volume) wouldn’t be a problem, because no one lived in any of the houses close by.
I’m interested in your thoughts on a wider aspect of this minka restoration movement - in particular how this idea of reconnecting with rural heritage extends to food culture.
I understand that kyoudo ryouri and meibutsu/regional speciality foodstuffs are a big part of Japanese regional identity and culinary tradition. But I’m keen to grasp how much, in Japan today, this really extends beyond appealing to tourism and omiyage culture. How big a role do historical, and particularly rural, culinary traditions play in the regional identity of people outside the big cities in Japan today?
Or, related questions: how important are rural foodways in defining culinary regionalism in contemporary Japan? Does preserving/rediscovering rural food cultures figure as part of the conversation on repopulating the countryside?
Do you have a view on any of this and/or any recommendations on where to look for more information?
A barrage of questions on a big topic, I know! But I’m struggling to get a proper handle on it currently in English-language content, and haven’t yet spoken to enough Japanese people outside of Tokyo about it.
Hi Alex, I think omiyage culture definitely plays a role here but regional specialities undoubtedly have a pretty long history of their own. It's said that in Edo, around 1700, you could easily get specialities from anywhere in the country. My sense is that people held on to that identity through the era of national consolidation and modernization beginning in the mid-19th c. I'm hoping to do some research on the contemporary situation myself, linking the demographic crisis with regional regeneration, so if I turn up something interesting I'll be sure to post to this substack. Thanks for your comments and questions!
Would it be fair to say that the Meiji era, and the post-war reconstruction years, were periods in which Japanese identity underwent a degree of homogenization?
Hi Christopher. I’m actually writing freelance pieces for publication on Medium about regional Japanese food culture at the moment, and I was wondering if you would be ok with me noting our interaction on the issues discussed here in a piece? The current piece I’m writing touches on the place of regional cuisines born of hardship and resourcefulness in contemporary Japan. Would that be alright with you? No problem if not. Thanks a lot.
Currently planning my ever trip to Japan! Been many years in the making.
The idea of visiting the countryside and less popular areas I would love to do. Especially Hokkaido and Kyushu...however with only having 15 days I will have to settle for the cities and the "must sees" (I have some friends in Tokyo and Osaka). However, on my next visit I will make sure to see the lesser visited areas!
I do hope you'll get to do both. Nothing like a Japanese road trip!
Great article, Christopher. The appeal of the minka is strong..
I had an experience recently in Yamanashi, not far from Kawaguchiko, in a village with many akiya. The feeling of remoteness, despite its relative proximity to a tourist hotspot, was striking. Our host told us to be especially careful around the renovated kominka we stayed in - particularly the open hearth - because the nearest hospital was a 50-minute drive away. He also said, if we were so inclined, playing music (at a reasonable volume) wouldn’t be a problem, because no one lived in any of the houses close by.
I’m interested in your thoughts on a wider aspect of this minka restoration movement - in particular how this idea of reconnecting with rural heritage extends to food culture.
I understand that kyoudo ryouri and meibutsu/regional speciality foodstuffs are a big part of Japanese regional identity and culinary tradition. But I’m keen to grasp how much, in Japan today, this really extends beyond appealing to tourism and omiyage culture. How big a role do historical, and particularly rural, culinary traditions play in the regional identity of people outside the big cities in Japan today?
Or, related questions: how important are rural foodways in defining culinary regionalism in contemporary Japan? Does preserving/rediscovering rural food cultures figure as part of the conversation on repopulating the countryside?
Do you have a view on any of this and/or any recommendations on where to look for more information?
A barrage of questions on a big topic, I know! But I’m struggling to get a proper handle on it currently in English-language content, and haven’t yet spoken to enough Japanese people outside of Tokyo about it.
Thanks a lot!
Hi Alex, I think omiyage culture definitely plays a role here but regional specialities undoubtedly have a pretty long history of their own. It's said that in Edo, around 1700, you could easily get specialities from anywhere in the country. My sense is that people held on to that identity through the era of national consolidation and modernization beginning in the mid-19th c. I'm hoping to do some research on the contemporary situation myself, linking the demographic crisis with regional regeneration, so if I turn up something interesting I'll be sure to post to this substack. Thanks for your comments and questions!
Would it be fair to say that the Meiji era, and the post-war reconstruction years, were periods in which Japanese identity underwent a degree of homogenization?
Definitely fair. In the Meiji era, newspapers and primary education drove the process. Then after WWII, television was the big driver.
Hi Christopher. I’m actually writing freelance pieces for publication on Medium about regional Japanese food culture at the moment, and I was wondering if you would be ok with me noting our interaction on the issues discussed here in a piece? The current piece I’m writing touches on the place of regional cuisines born of hardship and resourcefulness in contemporary Japan. Would that be alright with you? No problem if not. Thanks a lot.
Fine by me!
Thank you!
Great, thanks very much Christopher. Fascinating area of research - I look forward to seeing what you find!
I work with kominka, akiya, nagaya, and other non-standard real estate over at akiyaz.substack.com, been waiting to see others post about it here.