In the area called ``Kyoto by the Sea'' in northern Kyoto Prefecture, there are restaurants and brands that promote Japanese culture and technology to the world. This time, we will introduce two spots where you can feel the spirit and wonderful taste that Japan has cherished for a long time. Be sure to stop by when you visit Kyoto by the Sea.

Aceto's new idea created by the fusion of Tango and Italian cuisine

If you want to travel to Kyoto by the sea, start your trip by moving from Kyoto Station to Miyazu Station. You can get to Miyazu by rental car or express bus, or by taking the JR San'in Main Line via Fukuchiyama and then the Kyoto Tango Railway Miyafuku Line, which will take you less than two hours. On that day, I would like you to stay overnight near Miyazu Station or in Amanohashidate, and then go out for dinner at the restaurant ``aceto'' near Miyazu Station.

This restaurant is run by Iio Jozo, a company founded in Miyazu in 1893. Many people will recognize it when you say "Fuji Vinegar". Using five times the amount of rice vinegar that can be labeled as ``rice vinegar,'' rice is grown without pesticides during the cultivation period, and acetic acid fermentation and aging are carried out using traditional methods over the course of a year. The taste and unique mellow aroma created by this careful work are highly praised by chefs and gourmets.

Why did Iio Jozo start a restaurant? Although Miyazu is home to Amanohashidate, the city gradually lost its vitality as many tourists only stopped by for a short while, rather than staying overnight or eating there. Therefore, Akihiro Iio, the fifth generation owner of Iio Jozo, started aceto, which serves delicious dishes using Tango ingredients, in order to spread the word about Miyazu, which is surrounded by fresh ingredients and wonderful nature, to the world. Aceto was a step in the hope of revitalizing the city, where an increase in the number of tourists visiting the area for lodging and dining would bring the city back to life and create new jobs.

The building is a renovated merchant house built 120 years ago and has an elegant appearance. The sophisticated interior of the store is worth a visit, with the original alcoves, transoms, sliding doors, and shoji screens still intact, and the tables remade from the old zelkova ``shibori funnels'' of the vinegar brewery.

The person in charge of the cooking is Yasuhiko Shige, former chef and owner of the Italian restaurant ``Archimede'' in Shinsen, Tokyo. He learned cooking in Sicily, Italy, and after training in Tokyo, opened Archimede. When Akihiro Iio decided to open a restaurant, he made a big decision. “To be honest, I was worried because Tango was a place that I was not familiar with.However, all the ingredients, such as rice, seafood, and vegetables, were wonderful.Also, I was deeply moved by the desire of the local people to revitalize the town. I was hit,” says Shige.

“If I were going to make Italian food in Miyazu instead of Tokyo, I wanted to create a new Italian dish using Tango ingredients and taking advantage of the fact that Iio Jozo is home to Iio Jozo.Some dishes use vinegar, but... We look at vinegar more broadly and offer dishes that make full use of new ideas, knowledge, and experience, such as using rice bran and sake lees that are produced during vinegar production, and making use of fermentation.'' gave. Another appeal of the region is that you can enjoy fresh, luxurious ingredients at reasonable prices.

vinegar

1968 Niihama, Miyazu City, Kyoto Prefecture
TEL 0772-25-1010
Business hours: 18:00-23:00 (last entry 20:30)
Closed: Every Monday and Tuesday

Bringing the charm of Tango chirimen, a traditional Japanese technique, to the world
“KUSKA” challenges the world of all handmade products

Located at the tip of the Tango Peninsula, about 10 minutes by taxi from Yosano Station on the Kyoto Tango Railway, is Chirimen Kaido, which has been designated as an Important Preservation District for Groups of Traditional Buildings. It is lined with Tango chirimen merchant houses, factories, banks, and the former station building, and many of the original buildings still remain today. Since ancient times, Yosano Town has flourished in the production of the high-quality silk fabric ``Tango chirimen,'' and although the number of looms has decreased, the sound of weaving can still be heard today.

Tango chirimen is a textile produced mainly in the Tango area that has fine irregularities called shibo on its surface. The grain created by alternating the warp and weft yarns, which are made from tightly twisted raw silk, creates a texture that is wrinkle-resistant and creates flexibility, and the irregular reflections make the dyed color beautiful. It is expressed. Crepe woven in the Tango area spread from wholesalers in Kyoto to other parts of the country, where it is dyed. In other words, Tango chirimen is a silk fabric that supports Japan's kimono culture.

Tango chirimen production was approximately 1973 million chirimen in 920, but in 2019 it was around 30 chirimen, and in 2020, due to the impact of the coronavirus, it fell to around 15 chirimen. Kusuka Co., Ltd., which started manufacturing and selling Tango chirimen in 1936, continued to face difficult conditions due to changes in lifestyle, but in 2008, third generation Yasuhiko Kusunoki was appointed as representative director. Kusunoki says that the big challenge was how to evolve the 300-year-old Tango chirimen technology and culture into what the current era demands.

"My parents were against me taking over the family business. The future was uncertain," Kusunoki says. In order to keep the company afloat, they first disposed of the looms and other items owned by the company to generate funds and began preparations to create products suitable for modern lifestyles. He believed that the technology and appeal of Tango chirimen would definitely be recognized around the world, and that gave him emotional support. In 2010, she started the brand ``KUSKA'' from a long-established handloom manufacturer.
"It's not just the design that creates the design; the materials create the design. This is our way of manufacturing." As the name suggests, KUSKA's products are all beautiful products that perfectly combine Tango chirimen technology and modern design.

In the past, the manufactured crepe was sold wholesale to wholesalers, but KUSKA is particular about making everything by hand, from thread making to dyeing, weaving, and finishing. For this reason, we can only make a limited number of items per day, but this careful manufacturing is the essence of KUSKA. I want you to pick up a KUSKA tie at least once. You will find that its bright colors, texture, and suppleness are all absolutely beautiful. Here you can see the wonderful evolution of Japan's Tango chirimen.

In fact, what inspired Kusunoki to take over the family business was not only his desire to share Tango chirimen with the world, but also surfing, he laughs. Kusunoki, who was devoted to baseball for a long time, discovered surfing during his university days, and has continued to do so as his life's work. He says that Kusunoki, who had been away from his hometown for a long time, was also drawn to the splendor of the Tango sea. The web media ``THE TANGO'' was started with a strong desire to share the charms of Tango with the world. The site, which introduces beautiful photos of Tango, can also serve as a travel guide. Please use this as a reference when visiting Tango.

It is possible to tour KUSKA's workshop by making a reservation in advance. Of course, you can also shop here.

Kusuka Co., Ltd.
384-1 Iwaya, Yosano-cho, Yosano-gun, Kyoto Prefecture

In three parts, we introduced ``Kyoto by the Sea,'' where the life of ancient Japan remains. The beautiful scenery created by nature and the inspiration created by the fusion of tradition and innovation are sure to teach us many things. Why not take a trip to discover new charms of Kyoto that you haven't heard of yet?

Photography by Natsuko Okada