Chichibu / Scenery that feels like the taste of the land
A day in Chichibu begins with a savory aroma.
A few minutes' walk from the station, the scent drifting from the eaves of a local eatery is that appetizing blend of frying oil and sweet-and-savory sauce. When you order the local specialty, the Waraji Katsu-don, two cutlets as large as straw sandals are served atop the bowl. The breading is light, and when you insert your chopsticks, you can hear a sizzle as the juices peek through.
The glaze of the sauce catches the light, and the rice waits fluffily on the other side of the steam. When you take a bite, the breading crumbles crisply, and the umami of the meat blends with the sweet-and-savory sauce, melting on your tongue. It is not a flashy dish, but with every bite, there is a certainty that makes you think, 'This is the taste of a Chichibu afternoon.'
Outside the window, the mountain ridges continue gently, and a truck slowly passes by on the distant national highway. I felt that this simple scenery made the taste even better.
On another day, I stretch my legs a bit and drive toward the mountains. After traveling along the mountain road for about 10 minutes from the city, a soba noodle shop in Hara comes into view, along with a large storehouse.
When I open the old wooden lattice door, the scent of dashi tickles my nose. The shop is quiet, and the light from outside softly illuminates the tatami mats. I take a seat and order the tempura soba.
The soba, chilled in water, is thin and feels slightly cold to the touch. When I dip it in the sauce and slurp it, a faint sweetness and the purity of the mountain water spread across my tongue. The more I chew, the more the aroma rises, and the sound of insects in the distance resonates like an accompaniment.
The faint sound of the tempura batter. A single laugh from behind the steam. Even though nothing special is happening, there is a sense of fulfillment in this space.
It felt as if the very sensation of 'living each day with care' had taken shape, more so than the technique of the cooking or the beauty of the presentation. The aroma of the soba, the warmth of the wood, and the colors of the rice fields spreading outside the shop—they all blended quietly, wrapping around the afternoon hours.
I put my lips to the teacup after the meal. The lukewarm tea passes down my throat, and the steam rises lazily. Beyond it, the June breeze slowly carries the scent of the mountains.
Chichibu's food has a certain 'taste of the scenery.' The strength of the Waraji Katsu and the tranquility of the Hara soba are both flavors created by the air of this land and the hands of its people. Both of them quietly leave the place called Chichibu in your memory.
In June, the flow of time in Chichibu is just a little softer.
Around the time when the fresh green deepens and the scent of rain begins to mingle with the soil.
Rather than rushing somewhere,
I think it is a season when you want to come just to spend time slowly.
When you are a little tired, when you want to change your environment,
or when you want to spend quiet time with someone.
The reasons for coming to stay can surely be whatever you like.
In June, we are also planning accommodation events little by little.
People gather, spend time, and return to their respective daily lives.
I hope we can slowly accumulate such moments in this place.
The scenery of Chichibu is not flashy.
But before I know it, I find myself remembering it again.
As if to make me want to return here again,
along with that scent and that atmosphere.
Things you can do in this place
・A stay for spending time quietly → ccb(hotel)
・A retreat for women → ccb(home)
・Live / filming / performance events → ccb(studio)
You can see the details on Instagram.
Thanks to various connections, the number of colleagues helping us has gradually increased.
If you are interested, please feel free to DM us.
Thank you for reading until the end this time as well.
Asagi Saito