Bridges, Mimi, and Diversity [Travel Diary]

"I make Mimi like this every day."

"I make a lot of them, but they always run out."

We were starving and radiating intense hunger beams. As our stomachs filled up, the shopkeeper didn't miss the way our expressions softened.
As our stomachs filled up, the shopkeeper didn't miss the way our expressions softened.

Phew.

After finishing the piping hot Mimi, I took a breather. A pleasant sweat trickled down my back. A cool breeze crept in through the open window. As I surrendered my body to that comfortable wind, the shopkeeper approached with a smile, carrying a plastic box.

It was a smile that exuded pride in the local food culture, and the joy of having someone eat it.

Oh, so this is the stuff that was in the dish earlier.

You know those plastic boxes they use for noodles at ramen shops? It was the same kind of box, and inside, the Mimi were neatly arranged.

As for how to make them, let me explain! Knead flour and water, then roll it out. Cut the flattened dough into squares a few centimeters wide. Then, pinch the corners of the square and fold them over.
Knead flour and water, then roll it out. Cut the flattened dough into squares a few centimeters wide. Then, pinch the corners of the square and fold them over.

The ingredients are the three root vegetable brothers: carrots, daikon radish, and burdock root. Deep-fried tofu, shiitake mushrooms, and a dried sardine broth. Seasoned with homemade miso... and sprinkled with green onions,

It's done! (In the style of 'Chubo Desuyo!')

The difference from 'Houtou,' another specialty of Yamanashi Prefecture, is that it contains no animal meat. Perhaps because of the season, there was no pumpkin either. Instead, daikon radish and deep-fried tofu joined the mix. The miso soup is also lighter, with the dried sardine broth taking center stage.

In deep mountain villages, unique cultures blossom.
Everything is handmade. It was a deep, flavorful experience packed with all sorts of kindness. Seriously, it was delicious.

Flour-kneading cuisine.
Somen, hiyamugi, udon, kishimen, hoto, himokawa—most of these are basically long and slurpy, but this one has evolved differently. If anything, it's more like a wonton, right? But wait, are wontons an exotic species?
Among Italian short pastas, conchiglie is the closest. Conchiglie mimics a seashell, but this 'mimi' apparently mimics a winnowing basket (mi). I see!

By the way, have you ever seen a 'winnowing basket'?

Food culture evolves in harmony with the climate and geography of the land. The diversity of food culture is just as important as the diversity of flora and fauna! It was one of those dishes I hope stays around forever.

Still, I always find it strange that Japan has such a wide variety of dishes made from flour, yet I rarely see wheat fields. Why is that? Even before the days when conflicts on the other side of the world didn't affect us, haven't these flour dishes been made since long, long ago?
If anyone knows, please tell me m(__)m

Seeking coolness

Everyone, I'm glad you were able to get your hands on some 'mimi.' As for Nagu-tsu, we're heading to the suspension bridge for the second half of the day!

Before that, I recommend getting a map before visiting here (Oyanagigawa Mountain Stream Park). They seem to be available at facilities in Fujikawa Town, such as 'Michi-no-Eki Fujikawa,' so please look for one when you stop by the restroom.

There is a main 'strolling course' and a 'challenge course' known as the 'waterfall tour course.' If you are confident in your legs and climbing skills, please challenge yourself to reach the 'Godan-no-Taki' waterfall on the waterfall tour course. (Approx. 90 minutes)

Us? Of course, we're going to challenge the waterfall tour.

I always thought suspension bridges were stretched out straight and level. But then...

Besides this, there were some that bent at 90 degrees. It was a collection of suspension bridges where you could feel the determination of the person who built them (laughs).

"You think suspension bridges can only be built in a straight line, don't you?"

"Darn it, you rascal."

I'll definitely build one!"

Whether such a conversation actually took place, I don't know.

Contrary to the cool-looking photos, I was actually drenched in sweat.

Summer low-mountain hiking is a sweaty affair. I thought about 90 minutes wouldn't be a big deal, but it was a surprisingly tough waterfall tour.

I think the autumn foliage season would be lovely too. I'll find an opportunity to try again in the fall. Together with some piping hot Mimi...

Even though I say it was tough, tomorrow there are hardships waiting that will make this sweat seem like nothing... Cha-cha-cha-chan, cha-cha-cha-chan♬

That concludes today's itinerary of eating Mimi, which I delivered in two parts.
Tomorrow, I head off on a pilgrimage to the holy land.

Ah~
I worked up a sweat.

Tonight's beer is going to taste great...

(The End)

- Reference -
If you want to eat Mimi, go here!!
You can also experience cooking.
"Make," "Eat," and "Be Moved"—that's 'Tsukutabekan'.