I ended up scheduling a little more time for this trip than necessary. I had anticipated seeing a more public venue in Japan where the dragon beard candy company was planning to sell their product, so that I could witness, and hopefully learn from, a Japanese-style product launch. Their retail partner apparently recently rescheduled the event, so unfortunately I won’t get a chance to see it.

However, changing my return flight would have been more expensive than taking advantage of the remaining time. My original plan was to go to Shiga prefecture to do some ceramics hunting, as it’s one of the major ceramics centers I still haven’t visited and a substantial influence on Mashiko ware. Shigaraki ware tends to be fairly rustic, like Mashiko-yaki, so I had hoped to see more. Unfortunately, scheduling the trip turned out to be more complicated than I had hoped, so Hiromi arranged for a quick trip to the western coast of Shizuoka prefecture’s Dogashima, a small island in Izu.

This area produces a lot of wasabi products, and some citrus fruits like dekopon and a local variety of mikan (mandarin orange); I would guess that daidai could be found somewhere nearby in the right time of year.

We stayed in a hot springs inn with an oceanfront rotenburo (outdoor bath). Because of the structural design all of the rooms also featured ocean views… essentially the hotel was built against a cliff.

On the way from Yokohama, initially clear skies gave way to clouds and unexpected stretches of heavy snow, and clear skies returned as we approached our destination. Izu was chillier than Tokyo had been in the morning, and gusty winds limited our outdoor adventures. As we reached the hotel, the winds rose to a level that made opening the car doors a fair challenge.

We tried to brave the weather and enjoy the rotenburo before sunset. The men’s hot springs baths were set roughly 15 meters from the water, but as the waves crashed against the walls below, a salty spray would occasionally reach my lips as I looked out into the water. Just as sunset approached, one of the kashi-kiri onsen rooms became available, which was just above the women’s rotenburo. Hiromi had reported that one of the women’s baths was constantly besieged by cold ocean water and remained mostly unused. As some of the stronger waves launched columns of seaweed onto the roof below us, I could imagine it wouldn’t have been very comfortable to be in the way of some of the heavier spray.

Dinner was the usual ryokan style extravagant presentation, though the house seemed a little heavy-handed with their katsuo-dashi, enough that even Hiromi took notice, though she gleefully consumed the various crustacea and bivalves she was presented.

I hadn’t met Hiromi’s parents before this trip, and my awkward Japanese made conversation a bit challenging, but everything was pleasant enough. We stopped at her home on the way to and from Izu, as she needed to handle arrangements with the car.

Monday night Hiromi and I found a pleasant little Korean restaurant located atop a small Korean deli/grocery. Though it probably cost about twice as much as it would in Korea, we ate a perfectly suitable meal of kimchi dubu jjigae, pa chijimi, and chap chae, accompanied by a small bottle of low-alcohol Korean-style nigori-zake (unfiltered sake), a plate of small vegetable side dishes, and followed by some yuja-cha and soo jeong gwa. It was roughly 6000 yen, which is quite modest for Japan, along the lines of an okonomiyaki restaurant.

Juggling my luggage on the return turned out to be a bigger problem than I had hoped. In spite of asking most companies I met with at FoodEx to send me samples by post, I still ended up with a few bottles of yuzu juice, sudachi juice, and various other samples, as well as a couple of items for personal consumption I bought at Izu. Worse, the pamphlets I accumulated took up an obscene amount of space, most of which I actually wanted to keep.

I don’t think I’ll get enough sleep on the airplane, so returning to Seattle time is likely to be as painful as usual, alas.

Daylight suffices to signal my body to wake up. Outside, fresh snow is accumulating on the trees and rooftops.

My friend’s hopes of driving to Nikko are dashed by reports of poor road conditions, so she makes inquiries about things one can do in sleepy Nasu-shiobara. We snap a few photos around a pedestrian bridge that crosses a river bordered by snow-covered rocks. We visit a museum and mostly see various artifacts chosen to demonstrate that famous poets have stopped in town here before. I pick up some udon which have bits of yuzu zest embedded in the noodles, which I’ll cook while staying in a weekly apartment in Tokyo.

<>

We drive to a soba/udon shop recommended by the tourist information center and have handmade soba in soup, served with freshly made yuba, and rustically cut udon in soup, served with mountain vegetable tempura. We also order some soba-gakki, after I describe it to my friend based on the one time I tasted a not-very-similar version of it in Saru-ga-kyou.

Afterward we drive around somewhat aimlessly, and stop in a gift shop and find ourselves attracted to some kuromame daifuku with zunda filling (black beans mixed with mochi, and filled with sweetened paste of mung beans, and some black bean cocoa, which we buy and take along with us. I am nearly convinced that the dried niga-uri (goya, or bitter melon) chips are worth trying by the salesperson, who says they are easy to eat, but I don’t buy.

My friend convinces me to order “cream soda,” an ice cream float made with an aggressively green-colored soda which is flavored similarly to the vanilla soda known as cream soda in the US but apparently with extra esther of wood rosin. At least the vanilla ice cream was nice…

We go back to the hotel and my jetlag catches up with me… I sleep, though I have no idea if my friend does the same or not, for about an hour. We decide to head to the outdoor hot springs pools again after learning we just missed by a few minutes the chance to use one of the private ones… but nobody else is down there, as it’s the start of the dinner hour. The view of the snow-covered rocks in the river is probably more compelling anyway.

Dinner is a typically elaborate spread of mostly simple foods that you would expect to find in a Japanese ryokan, and I get some special treatment to accommodate my vegetarian habit. Dengaku nasu, and some unusual cross between yuba and tofu that the woman serving us couldn’t quite explain, and some nice jelly covering crisp fresh shredded vegetables, and a pot of yu-doufu are all nice; there’s also chawan-mushi (savory egg custard), and some dried persimmon stuffed with candied yuzu peel.

I end up eating so much I barely touch the rice. The half hour in the hot spring makes it hard to concentrate on anything, and sleep seems inevitable…  

I arrived at Narita airport and cruised through passport control, baggage claim and customs unusually quickly. After getting a small amount of cash at the Citibank ATM, I made a stop at the KDDI/au booth on the fourth floor of the airport to inquire about and obtain a prepaid telephone.

The last time I was in Tokyo I rented a cell phone here, which incredibly simplified the often daunting task of meeting friends in various public places… the pervasiveness of cell phones has greatly diminished the importance Japanese once placed on punctuality. Beyond that, picking a well-known landmark at a particular train station as a meeting place always sounds simple, but usually at least 500 other folks had the same landmark in mind, and seeing through the crowds isn’t always easy without additional lines of communication. The rental cell phone made my life much easier; however, with a 25 day stay in mind, the 600 yen/day rental fee plus outbound talk time makes the prepaid option a financially more attractive option, and I’ll be able to use it on subsequent trips.

After wandering around Tokyo station in search of food, I finally settle on a couple of onigiri: one stuffed with natto and seasoned with soy sauce, and, apparently, butter; the other, made with “wasabi-zuke”, pickles seasoned with cheap wasabi mix that consists of more mustard than anything else. I also picked up a burdock (gobo) side dish and some CC Lemon. The gobo side dish promptly disappeared out of the little plastic bag; I must have held it with only one handle without realizing my mistake until I looked for it.

I wandered around the a little bit while waiting for my friend to fight traffic on the way from Kawasaki. After her arrival, we climbed in the car and spent about an hour trying to get out of the city, and another couple of hours heading toward an onsen ryokan in Nasu-Shiobara, “Myouga-ya Honkan”. I managed to doze off in the last hour of the trip.

Upon arrival, just shy of 11pm, we settled in, and then decided to take a late night dip in the roten-buro, an outdoor hot springs pool out back of the hotel which was actually built 300 years ago. This is actually an increasingly unusual venue; it features konyoku (mixed bathing), unclothed; very few hot springs have mixed bathing anymore.

As we walked through the old wooden structure that leads down to the outdoor pools, we could see snow slowly sublimating on rooftops. We were alone, as it’s not particularly common to be out in the onsen after 11. We tried a couple of the pools, overlooking the concrete-banked river, for maybe 30 minutes. There was a light breeze extending the influence of near-freezing temperatures, but the warm pools of highly mineralized water covered us up to our shoulders, and the baths removed all of the economy-class aches and pains in my body.

Upon returning to the room, jetlag and relaxation synergized and I easily collapsed into bed.