Refresh your body and mind in the countryside of Niigata. A new luxury trip for 2 days and 1 night

Enjoy travelling in the "COVID-19" era in the naturally rich city of Tokamachi, Niigata Prefecture

Tokamachi City, located in the southern part of Niigata Prefecture, is surrounded by mountains stretching from east to west, forming a basin called the "Tsumari Basin." Flowing through the center of the basin is the Shinano River, Japan's longest river. People live together with the blessings of nature amidst scenery such as rice terraces and beech forests that are said to be the original landscape of Japan.

The tour "A Journey to Touch the Richness of the Heart - Experience New Luxury in Tokamachi" allows you to fully enjoy the rich nature of Tokamachi. It is a trip in the "with corona" era, and is conducted while taking measures against the COVID-19 pandemic.

Yayoi Kusama's "Blooming Tsumari" welcomes you at Matsudai Station

The designated meeting place was Matsudai Station on the Hokuetsu Express Hokuhoku Line. From Tokyo Station, it takes about 2 hours and 30 minutes to get there by Shinkansen and local train. Matsushiro, Tokamachi City, where this journey takes place, is a region rich in nature where rural landscapes and satoyama lifestyles remain. Tokamachi City and the neighboring town of Tsunan are known as Echigo-Tsumari, and have been hosting the Echigo-Tsumari Art Triennale every three years since 2000.

As we left the station, we were greeted by "Blooming Tsumari," created by Yayoi Kusama in 2003. After enjoying "Blooming Tsumari," we headed to the meeting point, the tourist information center.

After checking in at the information desk, we boarded the bus. We were given pamphlets about the places we would be visiting, as well as a note of caution titled "New Travel Etiquette." This marked the start of a new journey in the COVID-19 era.

Matsushiro/Matsunoyama Onsen Tourist Information Center

Experience picking holy basil flowers at the foot of the mountain

After leaving our luggage at the accommodation, we head to our first destination of the day, Matsuyama Tea Brewery, which produces holy basil tea.

Holy basil is a representative medical herb and is also known as tulsi. It is said to have various effects such as improving immune function, detoxifying waste products, and anti-aging. It is a herb used in Ayurveda, the traditional Indian medicine, and has long been used to heal people's minds and bodies with its medicinal properties.

The person who grows this holy basil and processes and sells it as tea is Akira Shimamura of "Matsunoyama Chagura." He is also your guide on this trip. Shimamura moved to Tokamachi City about nine years ago due to his love of snowboarding. After that, he came across holy basil grown in Nagano Prefecture, and started cultivating it, saying, "I want to create a landscape like that myself."

First, we were taken to a field of holy basil that spreads across the foot of the mountain. The sight of the lavender-like purple holy basil spreading out is beautiful and soothing to the soul.

With Shimamura's guidance, we actually picked the flowers. As we were picking, a faintly sweet, refreshing scent spread throughout the air. Before we knew it, we were picking without even thinking about it, and we even lost track of time.

The holy basil grown here is pesticide-free and no chemical fertilizers are used. Shimamura says that they are careful to "only use materials that can be recycled." "For example, instead of using plastic, we lay grass and straw on the basil rows. We want to continue using materials that can be recycled in nature as much as possible."

We took breaks as needed to avoid being overwhelmed by the strong sunlight. Shimamura-san had prepared some holy basil tea for us. The lightly colored tea had a wonderful aroma. When I took a sip, the refreshing aroma wafted through my nose.

After about an hour of picking flowers, we head to the holy basil tea processing plant. After picking, the holy basil is washed with water and slowly dried indoors for about 90% of the time to prevent the fragrance from escaping. After that, it is dried in the sun and the branches are removed, and finally it is made into tea.

Matsunoyama Teahouse

"BAR & HOSTEL Kamosu Mori" where you can relax in nature

After the tour of the processing plant, we head to our accommodation, "BAR & HOSTEL Kamosu Mori" (hereinafter referred to as Kamosu Mori). The lounge is designed with a wooden base and is a comfortable space. The lounge is spacious, so you can chat while maintaining a distance.

"Kamosu Mori" is a combination bar and hostel. The concept is "Brew you" because they want it to be a place where you can encounter people, alcohol, and the local climate and something new can be born.

The guest room was an 8 tatami mat Japanese-style room, more than spacious enough for one person. While maintaining social distancing, you can relax and unwind after a long day of travel.

The view outside the window is breathtaking. There are no buildings blocking the view, so you can feel the grandeur of nature.

Enjoy a supreme moment with holy basil and local ingredients at "Kamosu Mori Bar"

From 6:30 p.m., there will be a special collaboration dinner between Matsunoyama Chagura and the Brewery Mori Bar. Shimamura-san also rushed over to the Brewery Mori after finishing his work.

First, Shimamura greeted us and handed us souvenirs for the tour. The souvenirs were a limited edition bottle of "Kamime Houkicha RAMA Hanacha," which takes the most time and effort to make, and a holy basil postcard.

After the greetings, dinner began. The aperitif served was "Kamosu Mori", a sake made by Naeba Sake Brewery in the neighboring town of Tsunan. With a gorgeous aroma and a sweet taste, "Kamosu Mori" is easy to drink even for those who are not familiar with sake. It has a refreshing aftertaste that does not overpower the flavor of the next dish.

The highly anticipated dishes include "Freshly sliced prosciutto and pan con tomate with holy basil," "Fresh basil salad" made with local vegetables including tomatoes from Tokamachi, "round bread" made with koshihikari rice flour, and "cold corn potage" made with corn from Tokamachi, all of which are menu items made with an abundance of local ingredients.

All of the dishes are excellent in that you can enjoy the natural flavor of the vegetables. In particular, the "Cold Corn Potage" does not contain any added sweeteners, but the natural sweetness of the corn is rich.

The main dish is "Echigo Chicken Confit." "Echigo Chicken" is chicken produced in Niigata Prefecture, and is a low-calorie, healthy ingredient. The okra and zucchini that accompany it are from the fields of the village.

The dessert was "Holy Basil Blancmange." It was topped with holy basil and a grape-based sauce. It had a refreshing flavor and a clean aftertaste.

The dining tables are arranged diagonally so that you don't face each other, allowing you to enjoy conversation while maintaining a comfortable distance. Once you're full, you can sit on the chairs or hammocks outside the building and enjoy the starry sky, or just relax in your room. You can spend your time however you like.

[Day 2] Take an early morning walk to refresh yourself in the pleasant morning air

We gathered at the lounge at 6:30. When we left the entrance, Mr. Shimamura was already waiting for us. Feeling the fresh morning air, we started our early morning walk. This itinerary is apparently planned to be offered as an option on tours sold.

"I like this view," Shimamura-san said, and when I turned my eyes in that direction, I saw a view unique to Satoyama, with rice fields, streams, and farmland all together. As we walked, there was a moment when he said, "This is wild butterbur. You should be able to eat it," and he tried to bite into some butterbur, which was a different experience from the usual walks.

After walking for about 30 minutes, we headed to the salt kiln workshop where Shimamura will be starting a new business. He plans to make salt from Matsunoyama hot springs, where seawater from 12 million years ago bubbles up as hot springs. Usually, salt is made from the sea, but Matsunoyama is in the mountains. That's why Shimamura is enthusiastic about selling it as "mountain salt."

After a morning of activity, we enjoyed a breakfast made by local mothers at the cafe. We enjoyed local ingredients such as Koshihikari rice grown in Matsushiro, handmade miso made underground at the cafe, and vegetables harvested in the cafe's fields.

BAR & HOSTEL Kamosu Mori

Experience making beeswax cream using precious nectar from Japanese honeybees

After breakfast, we check out of Kamosu Mori and head to Yabukozaki Campsite. Here, we will experience making beeswax cream and taking a walk in the forest.

First, we start by making an organic moisturizing cream using beeswax extracted from Japanese honeybee hives.

Normally, they start by melting the beeswax from the honeycomb, but in recent years, the number of bees has decreased, making it difficult to collect the beeswax. This time, they will use the beeswax they saved last year to make the cream.

First, add jojoba oil to the prepared beeswax and place it in a hot water bath. Once the beeswax has melted, stir and wait for it to cool. With just this simple process, your beeswax cream is complete.

While you wait for it to cool down, go for a walk in the forest.

Take a stroll through the forest in search of the elegantly scented Kuromoji tree

The name "Yabukozaki Campsite" comes from "Yabukozaki," which means to push your way through the bush. As the name suggests, you will have to push your way through the trees and make your way along a rough path.

As soon as we entered the forest, we saw the Kuromoji tree, which is also used for high-quality toothpicks. When we broke off a branch, a refreshing and elegant fragrance spread out. We all took some Kuromoji branches and leaves home and boiled them to make tea.

As we listen to the explanation, we proceed along an even rougher path. Both sides are sloped, and we proceed along a path with footholds only about the width of our two feet. We push our way through the bushes, climb a steep slope, and our walk comes to an end.

After the walk, we took a break with some Kuromoji tea. We separated the branches and leaves and boiled them separately in hot water. The tea made from the branches turned pink, while the tea made from just the leaves turned green. The refreshing taste soothed our bodies after a long day of walking.

And don't forget the beeswax cream. Add your favorite essential oil to the cooled cream and mix slowly to complete. The subtle scent of the essential oil will further enhance the relaxing effect.

Yabukozaki Campsite

Enjoy local cuisine made with locally grown Koshihikari rice and vegetables

Finally, we went to Echigo Matsudai Satoyama Shokudo, where you can enjoy koshihikari rice and seasonal vegetables. The impressive light blue interior and glass windows on all sides make this restaurant an artwork for the Echigo-Tsumari Art Triennale.

The menu includes a set menu of local obanzai dishes and koshihikari rice balls. Originally, the menu was served buffet style, but as a measure against infection, it was switched to individual serving.

Echigo Matsudai Satoyama Restaurant

The clear mountain air, the terraced rice fields and mountain scenery, and the crops that have grown thanks to their bounty. It was a two-day trip where I thoroughly enjoyed and absorbed everything. All the fatigue I had been feeling seemed to fly away, and my whole body felt full of energy. Tokamachi City had a charm that made me want to return immediately after the tour.

Sales for this tour have begun for the autumn tour that will be held in October. For more information, please contact the Tokamachi City Tourism Association.

■Tokamachi City Tourism Association

https://www.tokamachishikankou.jp/

■A journey to experience spiritual richness ~ Experience new luxury in Tokamachi <Autumn> ~ Click here to apply

https://www.tokamachishikankou.jp/tourinfo/45499/

*The experience content and itinerary may change according to the season and may differ from the tour product sold.